Nutrients, Bioactive Compounds and Bioactivity: The Health Benefits of Sweet Cherries (Prunus avium L.)

Abstract

Background: Sweet cherries are one of the most appreciated fruits worldwide as well as one of the great sources of several active substances, as phytochemical compounds (carotenoids, serotonin, melatonin and phenolic compounds) as well as in nutritive compounds (sugars and organic acids). Accumulating research demonstrate that their supplementation in our daily diet can contradict oxidative stress, mitigating or even attenuating chronic diseases, as cancerous processes, antiinflammatory- related disorders, diabetes, and neurological and cardiovascular pathologies. Therefore, the aims of this review are to present an overview on the effects of sweet cherries as health promotors, giving emphasis to the health benefits of their bioactive compounds, particularly their antimicrobial, antioxidant, antidiabetic, anticancer, anti-neurodegeneration, anti-inflammatory and cardiovascular effects. Methods: Research and online content about sweet cherry fruits is reviewed. The information available has been read several times to avoid inconsistencies. In addition, according what we read, original figures were done and added to facilitate understanding and to enrich the paper. Results: In this review, a total of 202 original reports were used. In respect to health benefits, it is possible to confirm by several studies that, in fact, the consumption of sweet cherries has positive impacts in human health, owing to their wealthy and vast constitution, particularly in phenolic compounds, vitamins and carotenoids whose health properties were already documented. Conclusion: The findings of this review support the evidence that sweet cherries can be applied in pharmaceutical and food formulations, since they are able to diminish free radical species and proinflammatory markers, preventing and/ or ameliorating oxidative-stress disorders.

Antioxidant Status, Antidiabetic Properties and Effects on Caco-2 Cells of Colored and Non-Colored Enriched Extracts of Sweet Cherry Fruits

“…Phenolic compounds are widely distributed in nature and present strong antioxidant properties [ 1 ]. It is believed that their presence in the daily diet exerts a beneficial effect on human health, being associated with the decrease of oxidative stress-related disorders’ occurrence [ 1 , 2 ]. Furthermore, phenolic compounds reduce the rate of oxidative processes by acting as reducing agents, hydrogen donors, singlet oxygen quenchers, and metal chelators, inhibiting the propagation of oxidizing chain reactions caused by free radicals and protecting the human body against oxidative damage [ 3 , 4 ].…”

“…Therefore, sweet cherry berries may have a great potential in the management of obesity, diabetes, and related comorbidities [ 10 ]. Although these fruits are preferably consumed fresh, they can also be commercialized in processed products such as frozen, canned, wine or concentrate juices, jellies, jams, and dried forms [ 2 ]. They are rich in several non-colored (chlorogenic acids, flavan-3-ols, and flavonols) and colored (mainly cyanidin-3- O -rutinoside) phenolic compounds, whose levels are regulated by genotype, fruit maturity, climatic conditions, and storage conditions [ 6 , 7 ].…”

Antioxidant Status, Antidiabetic Properties and Effects on Caco-2 Cells of Coloured and Non-Coloured Enriched Extracts of Sweet Cherry Fruits

“…Diabetes mellitus is an epidemic metabolic disease, characterized by chronic hyperglycemia and glucose intolerance caused by defects in insulin hormone that affects million people worldwide [2]. One therapeutic approach is to restore blood glucose levels as close to normal as possible via inhibition of carbohydrate hydrolysing-enzymes, as α-glucosidase [27].…”

“…Phenolic compounds are widely distributed in nature and present strong antioxidant properties [1]. It is believed that their presence in the daily diet exerts a beneficial effect on human health, being associated with the decrease of oxidative stress-related disorders occurrence [1,2]. Furthermore, phenolic compounds reduce the rates of oxidative processes by acting as reducing agents, hydrogen donors, singlet oxygen quenchers and metal chelators, inhibiting the propagation of oxidizing chain reactions caused by free radicals and protecting the human body against oxidative damage [3][4].…”

“…Therefore, sweet cherry fruits can be employed as food supplements, particularly in obese, diabetic and hypertensive subjects [10]. Although these fruits are preferably consumed in fresh, they also can be commercialized in processed products such as frozen, 2 of 23 canned, wine or concentrate juices, jellies, jams and dried forms [2]. They are rich in several noncoloured (chlorogenic acids, flavan-3-ols and flavonols) and coloured (mainly cyanidin-3-Orutinoside) phenolic compounds, whose levels are regulated by genotype, fruit maturity, climatic conditions and storage conditions [6,7].…”