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WASHINGTON D.C., April 12, 2011 –

Tart cherries have a unique combination of powerful antioxidants that may help reduce risk factors for heart disease, according to new research presented at the Experimental Biology annual meeting in Washington, DC.

In a series of three studies, researchers from University of Michigan, University of Arizona and Brunswick labs studied the antioxidant levels and anti-inflammatory benefits of tart cherries. They found:

• Reduced Inflammation and Cardiovascular Risk: Drinking eight ounces of tart cherry juice daily for four weeks significantly reduced important markers of inflammation in a study of 10 overweight or obese adults. Many of the adults also had lower levels of uric acid (linked to inflammation and gout) and triglycerides (linked to heart disease). 1
• Reduced Atherosclerosis and other Heart Disease Risk: A cherry diet (at 1% of diet as tart cherry powder) reduced C reactive protein and other markers of inflammation by up to 36 percent and lowered levels of total cholesterol by 26 percent in a five-month mouse study. The researchers suggest that there’s an atherosclerosis benefit connected to both lowering cholesterol, and an anti-inflammatory effect, specifically in the blood vessels coming from the heart. Importantly, the mice eating the cherry diets had a 65 percent reduction in early death, likely due to improved cardiovascular health.2
• Powerful Antioxidants: The heart benefits and many others may be due to the unique combination of natural antioxidant compounds in the “Super Fruit.” About one cup of freeze-dried tart cherries have an ORAC over 10,000, and contain a diverse combination of antioxidant compounds and phytochemicals likely responsible for their health benefits, according to the researchers.3

The Power of Eating RED

This is the latest in a growing body of science linking cherries to protection against heart disease and inflammation. Previous research from the University of Michigan revealed that cherry-enriched diets in animals lowered multiple risk factors for heart disease, from lowering total blood cholesterol levels to reducing total body weight and fat, in particular the “belly fat” that is most often associated with heart disease risk .4,5 The University of Michigan researchers, using a “whole food” approach, also found the cherry-enriched diets reduced not only overall body inflammation, but inflammation at key sites (belly fat, heart) known to affect heart disease risk in obese, at-risk rats.6

Researchers attribute the benefits to anti-inflammatory, antioxidant compounds in the red fruit called anthocyanins, also responsible for cherries’ bright red color. In addition to heart heath benefits, research also suggests cherries could affect inflammation related to muscle recovery post-workout and arthritis.

Available year-round in dried, juice and frozen form, it’s easy to incorporate the RED power of cherries into the daily diet to manage inflammation– from topping dried cherries in oatmeal to making a heart-smart smoothie with cherry juice and lowfat yogurt.

The research was funded by the Cherry Marketing Institute, which provided an unrestricted grant to the institutions to conduct the research and was not directly involved in the design, conduct or analysis of the projects. For more information on the heart health benefits and antioxidant profile of tart cherries, visit www.choosecherries.com.

ANAHEIM, March 27, 2011 — A new scientific study positions walnuts in the No. 1 slot among a family of foods that lay claim to being among Mother Nature’s most nearly perfect packaged foods: Tree and ground nuts. In a report here today at the 241st National Meeting & Exposition of the American Chemical Society, scientists presented an analysis showing that walnuts have a combination of more healthful antioxidants and higher quality antioxidants than any other nut.

“Walnuts rank above peanuts, almonds, pecans, pistachios and other nuts,” said Joe Vinson, Ph.D., who did the analysis. “A handful of walnuts contains almost twice as much antioxidants as an equivalent amount of any other commonly consumed nut. But unfortunately, people don’t eat a lot of them. This study suggests that consumers should eat more walnuts as part of a healthy diet.”

Vinson noted that nuts in general have an unusual combination of nutritional benefits — in addition those antioxidants — wrapped into a convenient and inexpensive package. Nuts, for instance, contain plenty of high-quality protein that can substitute for meat; vitamins and minerals; dietary fiber; and are dairy- and gluten-free. Years of research by scientists around the world link regular consumption of small amounts of nuts or peanut butter with decreased risk of heart disease, certain kinds of cancer, gallstones, Type 2 diabetes, and other health problems.

Despite all the previous research, scientists until now had not compared both the amount and quality of antioxidants found in different nuts, Vinson said. He filled that knowledge gap by analyzing antioxidants in nine different types of nuts: walnuts, almonds, peanuts, pistachios, hazelnuts, Brazil nuts, cashews, macadamias, and pecans. Walnuts had the highest levels of antioxidants.

Vinson also found that the quality, or potency, of antioxidants present in walnuts was highest among the nuts. Antioxidants in walnuts were 2-15 times as potent as vitamin E, renowned for its powerful antioxidant effects that protect the body against damaging natural chemicals involved in causing disease.

“There’s another advantage in choosing walnuts as a source of antioxidants,” said Vinson, who is with the University of Scranton in Pennsylvania. “The heat from roasting nuts generally reduces the quality of the antioxidants. People usually eat walnuts raw or unroasted, and get the full effectiveness of those antioxidants.”

If nuts are so healthful and nutritious, why don’t people eat more? Vinson’s research shows, for instance, that nuts account for barely 8 percent of the daily antioxidants in the average person’s diet. Many people, he said, may not be aware that nuts are such a healthful food. Others may be concerned about gaining weight from a food so high in fat and calories. But he points out that nuts contain healthful polyunsaturated and monosaturated fats rather than artery-clogging saturated fat. As for the calories, eating nuts does not appear to cause weight gain and even makes people feel full and less likely to overeat. In a 2009 U. S. study, nut consumption was associated with a significantly lower risk of weight gain and obesity. Still, consumers should keep the portion size small. Vinson said it takes only about 7 walnuts a day, for instance, to get the potential health benefits uncovered in previous studies.

The American Chemical Society is a non-profit organization chartered by the U.S. Congress. With more than 163,000 members, ACS is the world’s largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.