Research suggests that consuming cherries in powdered form, rather than as juice, may help in the prevention of Alzheimer’s disease and could also address food waste issues. These red fruits are known for their high levels of anthocyanins and quercetin—both of which are recognized for their antioxidant and anti-inflammatory benefits. Previous studies hinted that anthocyanins might assist in combating dementia.
In a recent study from the University of Kent, published in Antioxidants, researchers found that the most effective way to harness the benefits of cherries is by processing them into powder instead of juicing. The study utilized cherries that would otherwise be discarded, examining the anthocyanin retention in cherry juice, pulp, and pomace. The results indicated “greater biological activity” in the powdered form, suggesting it may offer more health advantages than traditional extracts or supplements.
Dr. Marina Ezcurra, the lead researcher, emphasized the importance of collaborating with local growers, noting that agricultural by-products can be repurposed and not wasted. This approach may contribute to creating sustainable and healthier food options.
Dr. Sarah Blackburn, the study’s first author, highlighted the potential for transforming food waste into health supplements. She remarked on the exciting aspect of combining analytical methods with health metrics in cost-effective lab models, which can shed light on human health implications.
Currently, about one million individuals in the UK are living with dementia, a figure projected to rise to around 1.4 million by 2040. Earlier findings have indicated that diets rich in flavonoid-containing foods—like berries, tea, red wine, and dark chocolate—may reduce the risk of developing dementia. A paper from 2024 stated that increasing the intake of such foods and beverages could potentially lower the risk of this debilitating condition by as much as 28 percent. Flavonoids are believed to possess beneficial properties that may contribute to lowering dementia risk.
