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    Article

    Montmorency Tart Cherries Alleviate Gout Associated Pain via A Reduction in Uric Acid Levels

    I.E. Cock1,2★★ Corresponding author

    1. 1School of Natural Sciences, Nathan Campus, Griffith University, 170 Kessels Rd, Nathan, Brisbane, Queensland 4111, AUSTRALIA.
    2. 2Environmental FuturesCentre, Nathan Campus, Griffith University, 170 Kessels Rd, Nathan, Brisbane, Queensland 4111, AUSTRALIA.

    CORRESPONDENCE

    I.E. Cock

    School of Natural Sciences, Nathan Campus, Griffith University, 170 Kessels Rd, Nathan, Brisbane, Queensland 4111, AUSTRALIA.

    Volume 5, Issue 4 · pp. 270–271 · PUBLISHED · DOI: 10.5530/pc.2015.4.10

    View on Pharmacogn. Commn. original site ↗

    ABSTRACT

    The consumption of Montmorency tart cherries (Prunus cerasus L.) reduces blood uric acid levels resulting in a reduction in gout associated pain.1 A study from Northumbria University, UK recently reported that the consumption of 2 doses of concentrated tart cherry juice daily (30 or 60 mL per doses) resulted in significant decreases in blood uric acid levels. The study also reported markedly increased levels of urine uric acid levels, suggesting that the tart cherry juice promoted uric acid excretion. Interestingly, the reduction in blood uric acid levels was independent of the dose, with the 30 mL doses resulting in similar levels of uric acid reduction as the 60 mL doses. Furthermore, the Northumbria University study also reported that the consumption of Montmorency tart cherries also induced a marked increase in the plasma levels of antioxidant anthocyanins. These findings have also been supported by a further study published in the Journal of Functional Foods, which reported that blood antioxidant contents were elevated for up to 12 h following ingestion of Montmorency tart cherry juice.2

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        Cock, I. (). Montmorency Tart Cherries Alleviate Gout Associated Pain via A Reduction in Uric Acid Levels. Pharmacognosy Communications, 5(4), 270–271. https://doi.org/10.5530/pc.2015.4.10