Results showed that uric acid declined for up to 24 hours after ingestion of a single capsule dose.
A recent study1 investigated the impacts of a tart cherry extracts in either juice or powdered capsule form. In the study, 48 participants were randomized to receive either tart cherry or placebo as a juice (240 ml) or powdered capsule (480 mg per capsule) once or twice daily for 48 hours. Researchers measured inflammatory markers, including uric acid, high-sensitivity C-reactive protein, and oxidative capacity at baseline, one hour, two hours, four hours, eight, hours, 24 hours, and 48 hours after ingestion.
Results showed that uric acid declined for up to 24 hours after ingestion of a single capsule dose, up eight hours after a two-capsule dose, and up to two hours for a single juice dose. An increase in uric acid was observed from hour eight to 48 hours after ingestion of the single juice dose. No significant changes were observed in the other inflammatory markers. The powdered capsule formulation used in the study was CherryPURE from Anderson Advanced Ingredients.
“CherryPURE capsules positively impacted uric acid levels in a healthy population. I consider it a very good sign that we saw this benefit in people not currently diagnosed with chronic inflammation. For those who want to get the health benefits from tart cherries, but either don’t like the taste or find the juice to be inconvenient, this study indicates a single daily capsule may be a good option,” said one of the study’s researchers, Angela Hillman, PhD, in a press release. Hillman is assistant professor of Exercise Physiology, Division of Exercise Physiology, at Ohio University.
“Maintaining healthy uric acid levels is important for quality of life and overall health, including the kidneys, joints and the cardiovascular system,” Hillman continued. “This study provides evidence that we can use tart cherry capsules/CherryPURE to do this and further investigations are warranted.”
Hillman, A.R.; Uhranowsky, K. Acute Ingestion of Montmorency Tart Cherry Reduces Serum Uric Acid but Has no Impact on High Sensitivity C-Reactive Protein or Oxidative Capacity. Plant Foods Hum Nutr. 2021, 76(1): 83-89. DOI: 10.1007/s11130-021-00879-7