Approved by: Christine M Greene, PhD, MBA, CSCS
About the Approver: Christine graduated from UCONN with her PhD in Nutritional Science, where she did her thesis on lipid metabolism. She also holds an MBA in Health Care Administration as well as maintaining her certification as a Strength and Conditioning Coach with the NSCA. Dr. Greene is a professor at the University of Hartford and is the Director of Team Sports and Nutrition for CherryPharm.

Diet and Disease

According to an American Cancer Society report, 30%-40% of cancers are directly related to dietary choices. Diet also plays a very important role in the development of other chronic diseases such as cardiovascular disease and type 2 diabetes. Common dietary recommendations for preventing chronic diseases include eating a minimum of 9 servings of fruits and vegetables per day, eating fatty fish twice a week and eating a diet low in saturated and trans fats, cholesterol, added sugars, salt, and alcohol.

The emphasis on eating colorful fruits and vegetables has grown over the past several years due to the ever-increasing body of research linking fruit and vegetable consumption to a reduction in chronic disease risk. In addition, scientists are continuing to build upon the body of evidence indicating that phytonutrients can help minimize free radical damage, tame inflammation, slow the aging process, stimulate the immune system and reduce one’s risk of cancer, heart disease, hypertension, stroke, cataracts and osteoporosis.

Why Tart Cherries?

Over 900 naturally occurring phytonutrients have been isolated from food and while the health benefits of many of these have been elucidated, these phytonutrients typically work together synergistically in the body making food a better choice than supplements. And, though all fruits and vegetables have their own unique health benefits, berries often stand out among the very best disease fighting foods. Tart cherries, in particular, contain unique anti-inflammatory anthocyanins that are non-selective cyclo-oxygenase (Cox-1 and Cox-2) inhibitors along with other powerful antioxidants and bio-active compounds. In fact, studies indicate that tart cherries and/or cherry phytonutrients can reduce inflammation and inhibit tumor growth, improve blood flow and reduce the risk of some chronic diseases.

Research has shown that consuming 45 cherries per day reduces systemic markers of inflammation including C-Reactive Protein (CRP), a blood marker now being used to assess cardiovascular disease risk. Unfortunately, cherries are a seasonal fruit and most juices get broken down by harsh food processing conditions such as the concentration process and/or time spent in lengthy distribution channels, heat, light and oxygen destroy beneficial phytonutrients.

Retaining the Phytonutrients

A company called CherryPharm (Geneva, NY) has worked with food scientists at Cornell University to create an innovative juice extraction and pouring technique that retains maximum cherry anthocyanins and other bioactive compounds. Each minimally processed 8 oz bottle is made from whole fruit – not from concentrate – and is the equivalent of 50 cherries.

For years many forward thinking health professionals have emphasized the importance of nutrition for preventing disease and disability. By incorporating health-promoting foods such as tart cherries or a minimally processed juice made from whole fruit such as cheribundi into our diets, we can help reduce inflammation and attenuate free radical damage thereby decreasing our risk for disease and enhancing our health.