Older persons show reduced abilities to resist the ravages of oxidative stress. Oxidative stress is a pathologic state where excessive levels of unstable and highly reactive molecules (free radicals) overwhelm the human body. The primary target of free radicals/oxidants is the nucleic acid - large molecules that carry genetic information. Adulterated nucleic acids can promote cell death or mutations which causes chronic diseases and aging.
In this study, 12 volunteers (six men and six women) aged 61-75 years were given 240 ml of tart cherry juice twice a day for 14 days or a placebo. This was followed by a four week washout period, where no testing was conducted and the subjects were able to rest. Then the procedure was reversed, meaning those who received 240 ml. of the juice were given the placebo after the washout period. The investigation was a double blind placebo-controlled crossover trial.
The study showed that cherry juice reduced the plasma level of F2-isoprostanes among the subjects who drank the juice compared to the F2-isoprostane levels of those who took the placebo. Isoprostanes are highly reactive and unstable molecules formed from the oxidation of arachidonic acid - an unsaturated fatty acid. Isoprostanes are independent markers of chronic disease and aging. This result suggests that consumption of cherry juice improves antioxidant defenses in vivo (living) older adults as shown by the increased capacity to reduce oxidative challenges and reduced oxidative damage to nucleic acids. The study was published in the 2009 issue of the Journal of Nutrition.
Anthocyanins as Antioxidants, Its Stability, and Significant Food Sources
The word "anthocyanin" comes from the Greek words: "anthos" meaning "flower" and "kyanos" meaning ""blue." The efficacy of anthocyanins as antioxidants is well established. However, the pigment is heat-sensitive. It readily degrades with heat and acidity. For example, ripe red sour cherries will acquire a "pinkish" hue after cooking, while red cabbage (another good source of anthocyanin) will turn "bluish" after cooking and after the addition of an acidic liquid such as vinegar. However, the efficacy of the new antioxidant products (substances formed after heating) remains active against free radicals. The major anthocyanins in tart cherries are: cyanidin 3-glucosylrutinoside and cyanidin 3 - rutinoside
Food Sources of Anthocyanins (mg per 100 g)
The following list shows the approximate amount of anthocyanins per 100 grams edible portion.
- black rice: 6500 parts per million
- purple corn: 1,642 mg
- chokeberry: 1,480 mg
- red grapes: 888 mg
- eggplant: 750 mg (anthocyanin is found in the skin of eggplants)
- black raspberry: 589 mg
- wild blueberry: 558 mg
- raspberry: 365 mg
- cherry: 360 -400 mg
- acai berry: 320 mg
- marion blackberry: 317 mg
- black currant: 190-270
- red currant: 80-420 mg
Because sour cherries (Prunus cerasus) are seldom sold in local markets or grocery stores, and because they're not as palatable as sweet cherries (Prunus avium), people prefer to cook them in pies rather than eat them fresh. In this regard, persons who wish to increase their antioxidant capacity should consider other sources of anthocyanins than sour cherries.
References
Trausdottir T et al. "Tart Cherry Juice Decreases Oxidative Stress in Healthy Older Men and Women" Journal of Nutrition October 2009;139(10):189-190
Simoni V et al. "Determination of Anthocyanins in 4 Croatian Cultivars of Sour Cherries" European Food Research and Technology May 2005;220(5-6):575-578
Corrales M et al. "Effect of Heat/Pressure on Cyanidin-3-Glucoside Ethanol Model Solutions" Journal of Physics: Conference Series 121(2008)142003 IOP Publishing
Ichikawa H "Antioxidant Activity of Anthocyanin Extract from Purple Black Rice" Journal of Food Medicine July 2004;4(4):211-218
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