Efficacy of Tart Cherry Juice to Reduce Inflammation Biomarkers among Women with Inflammatory Osteoarthritis (OA)

Kerry S. Kuehl, Diane L. Elliot, Adriana E. Sleigh and Jennifer L. Smith

Journal of Food Studies, 2012, vol. 1, issue 1, 14-25

Abstract: Background Osteoarthritis (OA) is a major cause of pain and disability. OA patients may find relief from the inflammatory component of OA with NSAID use. Tart cherries, high in antioxidant and anti-inflammatory properties, may reduce pain and inflammation without the adverse side effects of NSAIDs. This study aimed to assess the effects of tart cherry juice as compared to a placebo cherry drink on serum biomarkers among inflammatory OA subjects. Methods The design was a randomized, double blind, placebo controlled trial. Twenty inflammatory OA subjects (all female; 40-70 yrs) consumed 10.5 oz bottles of tart cherry juice or placebo cherry drink twice daily for 21 consecutive days. Participants assessed level of pain at baseline and after the intervention. Blood samples were collected at baseline and final visit to assess the biomarkers of inflammation- C-Reactive Protein (CRP), Interleukin-6 (IL-6), Interleukin-10 (IL-10), and Tumor Necrosis Factor-alpha (TMF-α). Data are reported as mean +/- SD for pre and post serum biomarkers. Results Subjects on the tart cherry juice showed a statistically significant reduction in the serum biomarker CRP (p<0.05). Conclusions Tart cherry juice may reduce inflammation as measured by certain serum inflammatory biomarkers among women with OA.

Date: 2012
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