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.

How Inflammation Contributes to Disease

Many diseases and conditions have their roots embedded in inflammation. For example, inflammation of arterial plaque contributes to cardiovascular and cerebrovascular events (inflammation leads to plaque rupturing, which blocks arteries) making atherosclerosis an inflammatory disease. Local or systemic inflammation contributes to myriad other diseases and conditions including sarcopenia, osteoarthritis, rheumatoid arthritis, chronic obstructive pulmonary disease (COPD), sleep apnea and possibly Parkinsons disease. And, aside from inflammation contributing to the disease process itself, many diseases such as scleroderma lead to inflammation as a side effect.

Physicians can measure levels of inflammation through a variety of markers. Some inflammation is normal and essential, especially if you have an injury or cold. But, chronic inflammation is unhealthy and can contribute to the pathogenesis of disease. Psychological stress, environmental triggers and the food we eat can activate the inflammatory process. Additionally, our own bodies can play a role in an internal cascade of inflammation. For instance, fat tissue releases signaling molecules that can increase inflammation in the body.

When it comes to nutrition, trans fats increase inflammation and polyunsaturated vegetable oils rich in omega-6 fatty acids also increase pro-inflammatory eicosanoids (especially in the absence of adequate omega-3 fatty acid intake). Likewise, a diet high in refined sugars and high glycemic foods that increase blood sugar and spike insulin may also increase inflammation. And, food intolerances and/or allergies can also contribute to elevated inflammation.

Taming Inflammation With Tart Cherries

The good news is that there are certain foods capable of taming inflammation. Omega-3 fatty acids can decrease pro-inflammatory markers while increasing anti-inflammatory markers. And, foods rich in specific antioxidants, especially anthocyanins, can decrease systemic inflammation. Tart cherries are particularlyrich in anthocyanins. In fact, research has shown that consuming 45 cherries per day reduces systemic markers of inflammation including C-Reactive Protein (CRP) an increasingly common marker used to assess cardiovascular disease risk.

Unfortunately, cherries are seasonal and most juices get broken down by harsh food processing conditions, shipping and storage. But 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 phyto-nutrients. Each minimally processed 8 oz bottle of juice is made from whole fruit not from concentrate and is the equivalent of 50 whole cherries. And several independent, double-blind, placebo controlled studies have confirmed the efficacy of this juice in multiple conditions including post-exercise muscle damage, inflammation, oxidative stress and insomnia.

So, while research continues to explore the link between inflammation and the development of disease, greater emphasis should be placed on nutrition strategies for reducing inflammation. By incorporating inflammation-fighting foods we can enhance our health by decreasing our risk for disease.