Effects of Tart Cherry Extract Supplementation on Plasma Urate and C-Reactive Protein Levels in Healthy Adults: a Randomized Controlled Trial

Tart cherry (Prunus cerasus L.) extracts are plant extracts rich in polyphenolic compounds, particularly anthocyanins, which exhibit antioxidant and anti-inflammatory properties. These bioactives may help reduce plasma urate and C-reactive protein (CRP) levels, supporting cardiovascular and the management of hyperuricemia. Processing and formulation methods can influence tart cherry products stability and efficacy. To evaluate the effects of a standardized tart cherry extract on plasma urate and CRP levels. In a randomized, double-blind, placebo-controlled, crossover trial, 10 healthy subjects (n = 10; 6 male, 4 female, age: 34.9 ± 6.6 years, height: 155.3 ± 2.9 cm, weight: 67.1 ± 5.2 kg) consumed 500 mg of a European tart cherry (Prunus cerasus L.) extract powder or placebo for 4 wk, with a 14-day washout between treatment. Venous blood samples were collected at baseline and at 2-, 4-, and 8-h post-ingestion on day 1, as well as at 8 h post-ingestion on day 28, and were analyzed for plasma urate and CRP concentrations. Acute administration did not alter CRP or urate concentrations. Chronic supplementation significantly reduced CRP by 23.0% (– 1.36 ± 0.44 mg/L) and urate by 37.4% (–2.62 ± 0.44 mg/dL) compared to placebo (both p < 0.001). Four weeks of daily supplementation with 500 mg of tart cherry extract significantly reduced systemic inflammation and urate levels in healthy adults, supporting its potential as a polyphenol-rich, foodbased strategy for managing low-grade inflammation and hyperuricemia.