Research shows that the beneficial compounds in cherries are significantly higher when consumed in their natural state rather than in a concentrated, encapsulated or powdered form.
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Consumption of Bing Sweet Cherries Lowers Circulating Concentrations of Inflammation Markers in Healthy Men & Women Journal of Nutrition, U.S.D.A., University of California at Davis (04/2006) Tart Cherry Anthocyanins suppress Inflammation-Induced Pain Behavior Behavioural Brain Research, The Johns Hopkins Hospital (08/2004) Consumption of Cherries Lowers Plasma Urate in Healthy Women Journal of Nutrition, U.S.D.A., University of California at Davis (08/2004) Cyclooxygenase Inhibitory and Antioxidant Cyanidin Glycosides in Cherries and Berries Phytomedicine, Michigan State University (10/2001) Detection and Quantification of the Antioxidant Melatonin in Montmorency and Balaton Tart Cherries Journal of Agriculture and Food Chemistry, University of Texas Health Science Center (10/2001)
