Recent Research Discoveries

The cherry industry is continuing research efforts to unlock the health secrets of tart cherries. Researchers at Michigan State University in East Lansing, Michigan, have discovered that compounds in tart cherries have many health benefits. Tart cherries are an excellent source of compounds with antioxidant and anti-inflammatory properties. These compounds may be beneficial in protecting against cancer, heart disease and other illnesses and may relieve the pain of gout and/or arthritis. The lead scientist on the project, Muralee Nair, a professor of horticulture who is affiliated with the National Food Safety and Toxicology Center at MSU, says that the results of the research suggest eating about 20 tart cherries a day can reduce inflammatory pain and benefit the consumer with antioxidant protection. In addition, the American Council for Headache Education says a bowl of tart cherries helps relieve headache pain.

The research at MSU also shows that cherries added to hamburger reduces the level of heterocyclic aromatic amines (HAAs), compounds that form naturally when meat cooks. HAAs cause cancer in rodents and monkeys and are suspected of causing cancer in people. Adding cherries to meat significantly reduces formation of the HAAs. As an added benefit, the hamburger patties are moister and have a lower fat content because the cherries replace part of the meat. Part of the funding for the research on the health benefits of tart cherries was provided by the Cherry Marketing Institute. Research projects on the health benefits of cherries at MSU and other universities is ongoing.