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Natural Cherry & Pomegranate Juice Antioxidants

Sep 3, 2011 | By Karyn Maier
Natural Cherry & Pomegranate Juice Antioxidants
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Fruits get their color from natural pigments called flavonoids. Red fruits like cherry and pomegranate exist because of a class of flavonoids known as anthocyanins. The vibrant color of these fruits is more than a testament to nature’s diversity; it is a survival strategy. Animals and birds find these juicy fruits as appealing as you do, which results in the dispersal of their seeds. As a bonus, the pigments in cherry and pomegranate juice are also potent antioxidants.

Cherry Antioxidants and Inflammation

Scientists at Johns Hopkins Hospital in Maryland believe that the antioxidant properties of cherry anthocyanins decrease inflammation and pain. In a study published in "Behavioral Brain Research" in August 2004, they found that swelling caused by the stimulation of peripheral nerves in the paws of rats was countered by the introduction of cherry extracts. Because the effectiveness of this treatment was comparable to the pharmaceutical anti-inflammatory medication indomethacin, the scientists speculate that the antioxidant anthocyanins in cherries may provide future therapy options for people who suffer from chronic pain. In addition, according to a study published in the May 2010 issue of "Journal of the International Society of Sports Nutrition,” drinking cherry juice for several days prior to strenuous or sustained exercise, such as long-distance running, decreases the risk of muscle damage.

Cherry Antioxidants and Diabetes

In the June 2008 issue of the “Journal of Medicinal Food,” E. Mitchell Seymour and University of Michigan colleagues report that cherry anthocyanins may help to deter the development of metabolic disorders like type II diabetes. This effect is attributed to a decrease in certain conditions that precipitate insulin resistance, such as high cholesterol and triglyceride levels.

Pomegranate Antioxidants and Cancer

The “Physicians’ Desk Reference for Herbal Medicines” says that pomegranate juice contains a variety of tannins, most notably a 25 to 28 percent concentration of a water-soluble ellagitannin called punicalagin. A study published in the February 2007 issue of the "Journal of Agricultural and Food Chemistry" reports that punicalagin demonstrates free-radical scavenging activity against cultured human small-cell lung and larynx cancer cells. In a 2009 review published in "Cell Biochemistry and Biophysics,” scientists speculate that the antioxidant properties of pomegranate juice compounds are driven by an affinity to bind with iron.

Pomegranate Antioxidant Metabolites

Although water-solubility lends punicalagin an enhanced potential for absorption, a study published in the "European Journal of Nutrition" in August 2004 shows that this substance is quickly degraded in humans by normal intestinal bacteria. However, because the scientists found three ellagitannin metabolites in the urine and blood samples of the study participants, the researchers propose that any antioxidant value of pomegranate juice is due to the formation of these metabolites during digestion rather than polyphenols.

References

Article reviewed by DanL Last updated on: Sep 3, 2011

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