Tart Cherry Anthocyanins Inhibit Tumor
Development
Cherry Advantage 5
WINTER 2004
Courtesy of the Cherry Marketing Institute:
New studies at Michigan State University (MSU), which were recently published in
Cancer Letters, suggest that tart cherries may reduce the risk of colon cancer
because of the anthocyanins and cyanidin contained in the cherry. Dr.
Mauraleedharan Nair and Dr. Leslie Bourquin along with several graduate students
worked on experiments that are part of ongoing research on the components of
tart cherries.
"Based on previous observations that tart cherries can inhibit the Cox enzymes,
we conducted experiments to test the potential of tart cherry anthocyanins to
inhibit intestinal tumor development in mice," says Dr. Bourquin, an associate
professor in food science at MSU. The laboratory mice can very quickly produce
the same type of tumors as humans. Mice consuming the tart cherry anthocyanins
had significantly fewer and smaller cecal adenomas (colon tumors) than the mice
consuming the control diet. The dosage given to the mice does not translate into
a specific amount of cherries for humans. Data from animal studies, like this
one, may spur human clinical trials. Meanwhile, consumers may have similar
effects by eating cherries and drinking cherry juice.
Dr. Nair, a professor in the department of Horticulture and with the National
Food Safety and Toxicology Center at MSU, has been researching the biologically
active components of tart cherries and their healthful effects for more than 12
years; it's currently one of the primary areas of his research. "We are looking
for a non-toxic compound for the prevention and treatment of cancer. Right now
that's an oxymoron, but we will see something useful eventually," Dr. Nair says.
He believes that a steady supply of tart cherries can improve the overall
quality of life. "Everyone is looking for the best quality of life."
Pain is often a big factor in the quality of life and Dr. Nair thinks that the
pain relieving power of tart cherry anthocyanins may have direct applications in
cancer. While the research on tart cherry anthocyanins at MSU is ongoing, Dr.
Nair also has teamed up with researchers at other universities to study the pain
relief of tart cherries (especially as related to cancer). A project at Johns
Hopkins University in which Dr. Nair collaborated with Dr. S. Raja studied tart
cherry anthocyanins in relation to chronic pain. The research, which was funded
by the National Institutes of Health, will be published soon.
The current interest in the health benefits of whole foods, including cherries,
will continue, according to Dr. Bourquin. "It will eventually be possible to
identify the compounds in dietary ingredients that can reduce chronic disease.
We will continue to move in that direction."
Diet and Disease
While research on the health
benefits of tart cherries is ongoing, the link between some common
life-threatening diseases and diet is strong and well documented. Eating a
healthful diet and being physically active can reduce cancer risks, according to
the American Cancer Society. Evidence suggests that one-third of the 550,000
cancer deaths in the United States each year are a result of unhealthy diet and
lack of physical activity.
The American Institute for Cancer Research recommends a plant-based diet of
fruits (including cherries), vegetables, whole grains and legumes. A low-fat
diet that includes at least five servings of fruits and vegetables daily can
decrease the overall incidence of cancer by 20 percent, according to the
Institute.
The case is even stronger with colorectal cancer, for which the main causes are
believed to be diet and related factors. Research suggests that up to 50 percent
of the colorectal cancers could be prevented by diets high in fruits and
vegetables and low in fat.
