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The Effects of 100% Tart Cherry Juice on Plasma Lipid Values and Markers of Inflammation in Overweight and Obese Subjects

Abstract Studies have demonstrated that anthocyanins can function as antioxidants, reduce inflammation, and improve dyslipidemia. Tart cherries are anthocyanin-rich, making them particularly attractive as a functional food to improve cardiovascular disease (CVD) risk. There have been few published studies to date examining the impact of tart cherries on biomarkers of dyslipidemia and inflammation, particularly in overweight and obese individuals at high risk for these conditions. This study evaluated the effect of consuming 100% tart cherry juice daily on blood lipids including total cholesterol, low-density lipoprotein cholesterol (LDL-C), calculated very low density lipoprotein cholesterol (VLDL-C), triglycerides (TG), high density lipoprotein cho... (more)
Created Date 2012
Contributor Coles, Katie Marie (Author) / Martin, Keith R. (Advisor) / Traustadottir, Tinna (Committee member) / Vega-Lopez, Sonia (Committee member) / Arizona State University (Publisher)
Subject Nutrition / Biochemistry / Biology / Anthocyanins / cherry / dyslipidemia / inflammation / polyphenols
Type Masters Thesis
Extent 135 pages
Language English
Reuse Permissions All Rights Reserved
Note M.S. Nutrition 2012
Collaborating Institutions Graduate College / ASU Library
Additional Formats MODS / OAI Dublin Core / RIS

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Description Dissertation/Thesis