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Montmorency
Tart Cherries High in ORAC Value |
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Brunswick Laboratories,
Wareham, MA, recently conducted extensive
nutraceutical evaluations on Montmorency
tart cherry products. Dr. Boxin Ou,
principal research scientist at Brunswick
Laboratories and one of the leading scientists
in the U.S. on phytochemicals in plant foods,
discovered that not only do tart cherries
have high ORAC values, but they also contain
compounds called SOD (super oxide dismutatse).
Tart
cherry products contain up to 12,800 ORAC
units per 100 grams. The ORAC test accurately
quantifies as the antioxidant capacities
of foods by taking into account the fact
that most natural products are a complex
mix of phytochemicals of which many are antioxidants. Other
fruits that have been tested range
from 700 to 5,700 ORAC units per 100 grams.
Nutritionists suggest that people consume
3,000 to 5,000 ORAC units per day to have
an impact on health.
For the first time, Brunswick Labs discovered
that tart cherries contain a class of compounds
called SOD (super oxide dismutase), which
act as super scavengers of dangerous free
radicals, destroying them throughout the
body. This is a significant discovery because
very few natural foods contain SOD and the
human body is often lacking SOD. Antioxidants
and so much more Researchers at Michigan
State University (MSU) in East Lansing, Michigan,
were the first to identify the presence of
numerous natural compounds in tart cherries
with antioxidant properties. Dr. Muraleedharan
Nair is the lead researcher on many of the
projects at MSU. |
There also are three powerful anthocyanins in
tart cherries. These anthocyanins, called anthocyanin
1, 2 and 3, have the potential to prevent inflammation
and may inhibit the growth of cancer tumors.
Many middle-aged and elderly consumers are choosing
to drink cherry juice
or eat cherries rather than take over-the-counter medications or prescription
drugs to stave off the pain of arthritis and gout.
The anthocyanins also may protect artery walls
from the damage that leads to plaque build up and
heart disease. In fact, the research shows that
anthocyanins do a better job of protecting arteries
than vitamins C and E. Cherries and cardiovascular
disease (CVD) prevention The latest project at
MSU is headed up by Dr. Kate Claycombe with the
Department of Food Science and Human Nutrition
at MSU. Dr. Claycombe and a team of researchers
are studying the possible cardio-protective effects
of cherries on the newly recognized and most
sensitive biomarker of CVD risk, c-reactive protein.
Using animal models with cardio vascular disease,
researchers will conduct diet supplementation
feeding studies to test the effects of tart cherries
on c-reactive protein.
- Dr. Boxin Ou
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