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Effects of Montmorency tart cherry (Prunus Cerasus L.) consumption on vascular function in men with early hypertension

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journal contribution
posted on 24.11.2020, 13:35 by Karen M Keane, Trevor W George, Costas L Constantinou, Meghan A Brown, Tom CliffordTom Clifford, Glyn Howatson
© 2016 American Society for Nutrition. Background: Tart cherries contain numerous polyphenolic compounds that could potentially improve endothelial function and reduce cardiovascular disease risk. Objective: We sought to examine the acute effects of Montmorency tart cherry (MC) juice on vascular function in subjects with early hypertension. Design: A placebo-controlled, blinded, crossover, randomized Latin square design study with a washout period of ≥14 d was conducted. Fifteen men with early hypertension [systolic blood pressure (SBP) ≥130 mm Hg, diastolic blood pressure ≥80 mm Hg, or both] received either a 60-mL dose of MC concentrate or placebo. Microvascular reactivity (laser Doppler imaging with iontophoresis), arterial stiffness (pulse wave velocity and analysis), blood pressure, and phenolic acid absorption were assessed at baseline and at 1, 2, 3, 5, and 8 h postconsumption. Results: MC consumption significantly lowered SBP (P ≥ 0.05) over a period of 3 h, with peak reductions of mean ± SEM 7 ± 3 mm Hg 2 h after MC consumption relative to the placebo. Improvements in cardiovascular disease risk factors were closely linked to increases in circulating protocatechuic and vanillic acid at 1-2 h. Conclusions: MC intake acutely reduces SBP in men with early hypertension. These benefits may be mechanistically linked to the actions of circulating phenolic acids. This study provides information on a new application of MCs in health maintenance, particularly in positively modulating SBP.

Funding

Cherry Marketing Institute and Northumbria University

History

School

  • Sport, Exercise and Health Sciences

Published in

The American Journal of Clinical Nutrition

Volume

103

Issue

6

Pages

1531 - 1539

Publisher

Oxford University Press (OUP)

Version

VoR (Version of Record)

Rights holder

© American Society for Nutrition

Publisher statement

This is a free access article, distributed under terms (http://www.nutrition.org/ publications/guidelines-and-policies/license/) that permit unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Acceptance date

31/03/2016

Publication date

2016-05-04

Copyright date

2016

ISSN

0002-9165

eISSN

1938-3207

Language

en

Depositor

Tom Clifford Deposit date: 23 November 2020