Mauralee Nair and colleagues investigated the anti-inflammatory properties of tart cherries. They discovered that cherries contain antioxidants called anthocyanins, which prevent oxidative damage caused by oxygen or free radicals. Free radicals can damage healthy cells and might increase the risk for disease. Furthermore, anthocyanins inhibit cyclooxygenase -1 and -2 -- enzymes associated with inflammation in the body -- greater than drugs such as aspirin and ibuprofen. The ability of cherries to reduce pain can help combat inflammatory diseases such as arthritis, according to research reported in the January 1999 issue of the journal "American Chemical Society."
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