Cherries, anthocyanins

Kang, S.Y. et al., Tart cherry anthocyanins inhibit tumor development in Apc(Min) mice and reduce prohferation of human colon cancer cells. Cancer Lett., 194, 13, 2003. 

Mozetic, B. and Trebse, P., Identification of sweet cherry anthocyanins and hydrox-ycinnamic acids using HPLC coupled with DAD and MS detector, Acta Chim. Slov., 51, 151, 2004. 

In early 2009, a phase II clinical trial sponsored by a company aptly named CherryPharm was launched to determine the effects of drinking cherry juice on pain perception in subjects with severe knee osteoarthritis. This human research was based on laboratory studies charting inflammation-induced pain behavior in rats. Results showed that tart cherry extracts reduce inflammation-induced pain and edema similarly to a dose of the pain-relief drug indomethacin. Although these studies indicate that tart cherry anthocyanins may have a beneficial role in the treatment of inflammatory pain, most of this research is based on test-tube or rat studies, meaning that progress remains within the lower half of the research pyramid. 

Tart cherries Cirmamic acid derivatives, anthocyanins and flavonols dominate Raw and cooked beef patties Reduces secondary lipid oxidation and cholesterol oxidation products up to 90% Britt et al., 1998... 

WANG H, NAIR M G, lOZZONi A F, STRASBURG G M, BOOREN A M and GRAY JI (1997) Quantification and characterization of anthocyanins in Balaton tart cherries, JAgr Food Chem, 45, 2556-60. 

Anthocyanins from apples, cranberries, black chokeberries, - blackberries of an unknown cultivar, - highbush blueberries, - - Vaccinium padifolium blueberries, cv. Balaton black cherries, and black lentils" contained arabi-nose. This pentose was not found in any of the vegetables presented in Table 4.3.3. Even less widespread is xylose, found in Red Delicious apple cultivars, black chokeberries, different cultivars of blackberries, evergreen blackberries, red currants, Vaccinium padifolium blueberries, different cultivars of red rasp-berry, - - and black carrots. " ... 

Chaovanalikit A and Wrolstad RE. 2004. Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. J Food Sci 69 FCT67-FCT72. 

Gao L and Mazza G. 1995. Characterization, quantification, and distribution of anthocyanins and colorless phenolic in sweet cherries. J Agric Food Chem 43 343—346. 

Mozetic, B. et al.. Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries Primus avium L.), Lebensm.-Wiss. u.-Technol, 37, 123, 2004. 

Anthocyanins are widespread in food plants, with an estimated worldwide consumption of 10000 tonnes from black grapes alone [53]. The anthocyanin content of many fruits and vegetables has been estimated by various methods (Table 16) [56-58]. The main sources of these plant pigments are fresh fruits such as cherries, plums, strawberries, raspberries, blackberries, grapes, red currants and black currants. 

This protocol describes isolation of anthocyanins, using cherries as an example, as well as how a pure anthocyanin, cyanidin 3-(2"-glucosyl-6"-rhamnosylglucoside) (S.15 Fig. FI.4.1) is treated before NMR experiments are performed. In this protocol, 20 mg S.15 is dissolved in 0.5 ml of 95 5 (v/v) CD3OD/CF3COOD. Refer to unitfli for further details on extraction, purification, and isolation of anthocyanins. Common NMR solvents for anthocyanins are given in Table Fl.4.8. 

Figure F1.4.1 The structure of the major anthocyanin, cyanidin 3-0-(2"-0-p-glucopyranosyl-6"-O-a-rhamnopyranosyl-p-glucopyranoside), isolated from tart cherries, Prunus cerasus. Structure number 15 corresponds to 1H and 13C NMR data in Tables F1.4.4 and F.1.4.5.

Extract anthocyanins from 700 g cherries using 900 ml of 99.9 0.1 (v/v) metha-nol/HCl three times. 

Anthocyanine Red or blue depending on pH Reduced flavonoid Sambucin Elder Sambucus sp.) Blackberries, dewberries (JRubus sp. L.) Grapes (Vitis sp.) Cherries (Prunus sp. L.) ... 

Anthocyanins such as cyanidin-3-O-rutinoside, cyanidin-3-O-glucoside, and peonidin- 3- (9- ruLinoside (Fig. 1.22) have also been reported in sweet cherries (Prunus avium) and sour cherries (Prunus cerasus) [Wu et al., 2004]. 

Pifferi, P.G., Cultrera, R. (1974). Enzymatic degradation of anthocyanins the role of sweet cherry polyphenoloxidase. J Food Sci. 39, 786-791. 

Wang, H., Nair, M.G., Strasburg, G.M., Chang, Y.C., et al., Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries, J. Nat. Prod, 62, 204-296, 1999. 

The actual concentration of anthocyanins—the pigment polyphenol compounds giving cherries their beautiful red colors—varies among popular cultivars of cherries. Canadian government fruit researchers showed that the Sweetheart, Lapins, and Skeena cultivars had higher anthocyanin contents than Bing or Stoccata. 

Because cherries are rich in anthocyanins, they are often linked with potential to treat diseases associated with inflammation, the onset mechanisms of which are thought to be particularly sensitive to anthocyanins. Accordingly, anthocyanin-rich fruit, including cherries as well as other berries such as the black raspberry and red grape, is a focus for inflammation research. 

Nature s Path PomegranCherry Optimum Energy Bar (natures path.com/products/bars)—among many grain and seed ingredients, contains date puree, pomegranate juice concentrate, raisins, dried cherries, freeze-dried raspberry pieces, red beet juice concentrate (for extra anthocyanins), and vitamin E it is rich... 

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