Recent research suggests that consuming cherries in powdered form, rather than as juice, could aid in the prevention of Alzheimer’s disease and also help reduce food waste. These red fruits are naturally rich in anthocyanins and quercetin, which are known for their antioxidant and anti-inflammatory effects. Some prior studies have indicated that anthocyanins might play a role in reducing the risk of dementia.
A new study from the University of Kent, published in Antioxidants, posits that powdering cherries is a more effective way to boost their anthocyanin content compared to juicing them. In this study, researchers examined cherries that were otherwise deemed waste and evaluated the retention of anthocyanins in cherry juice, pulp, and pomace. They discovered that developing the cherries into a powder resulted in “greater biological activity,” which they believe could offer more health benefits than conventional extracts or supplements.
Dr. Marina Ezcurra, the project lead from the School of Natural Sciences at Kent, emphasized the significance of collaborating with local growers. She pointed out that agricultural by-products don’t have to be wasted; instead, they can contribute to creating sustainable and healthy food options. Ezcurra mentioned the potential for this innovative method to be implemented on a broader scale within Kent and similar agricultural areas, expressing enthusiasm for further research in this direction.
Dr. Sarah Blackburn, the first author of the study, highlighted how the findings illustrate a way to turn food waste into health supplements. She remarked that this project effectively combines analytical techniques with health measurements in cost-effective laboratory models, shedding light on potential benefits for human health.
Currently, about one million individuals in the UK are living with dementia, with projections indicating this figure might increase to around 1.4 million by 2040. Previous research indicates that higher consumption of flavonoid-rich foods—like berries, tea, red wine, and dark chocolate—may diminish the risk of developing dementia. A 2024 study from Queen’s University Belfast found that boosting flavonoid intake could reduce the likelihood of this condition by 28 percent. Flavonoids are believed to possess antioxidant, anti-inflammatory, and anti-cancer properties that may enhance protection against dementia.
