Study sheds light on the effect of phenolic compounds on heart health

Almost 19 million people die from heart attacks, strokes, arterial clots, and the like worldwide every year. These complications of cardiovascular disease (CVD) are primarily due to atherosclerosis or stiffening of the arteries.

A recent study in the journal Nutrients pooled data from multiple studies and clinical trials to investigate the effects of phenolic compounds in cherries and berries on cardiovascular health.

Cherries and many berries, which are red and nutrient-rich, are low in fat, and high in fiber. They contain beneficial compounds like flavonoids, stilbenes, and phenolic acids, which influence the body's biological processes.

The World Health Organization (WHO) recommends consuming 400 g of fruits and vegetables per day. Up to two cups of cherries and berries are safe for daily consumption, equivalent to 50 g of blueberries, aligning with WHO's guidelines.

Anthocyanins in berries reduce oxidative stress, inflammation, blood sugar levels, and have antimicrobial properties. These fruits may contain 200-300 mg of polyphenols per 100 g, comparable to chocolate and legumes.

A diet rich in fruits and vegetables can provide about a gram of polyphenols daily. Regular consumption may reduce inflammation, oxidative stress, lower blood pressure, improve cholesterol levels, and enhance endothelial function.

In the study, researchers investigated the impact of berries and cherries on cardiovascular health in obese rats and found that berry and cherry intake caused blood vessels to relax, driving down the blood pressure. This was accompanied by endothelial protection via reduced serum endothelin, even as it triggered the production of more nitric oxide, a potent vasodilator. It also reduced oxidative damage to the endothelium, preventing inflammation that could drive atherosclerosis.

Regular intake of berries and cherries also brought down inflammatory markers. In addition, the risk of obesity, and thus indirectly of CVD, dipped. Lipid markers also improved with the intake of cherries and berries.

The findings revealed that people who eat cherries and berries regularly also have a higher antioxidant capacity, resisting the damage caused by the constant production of oxidizing molecules during ordinary metabolism and inflammation. When coupled with a reduction in blood pressure, the outcome is a marked reduction in cardiometabolic risk. These effects are especially prominent in those already in poor health.

Reference: Carvalho, F.; Lahlou, R.A.; Silva, L.R. Phenolic Compounds from Cherries and Berries for Chronic Disease Management and Cardiovascular Risk Reduction. Nutrients 2024, 16, 1597. https://doi.org/10.3390/nu16111597