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Anderson Study 1 - Tart Cherry Study — AS1  

Health Services Research Clinical Trial

Official title:
Effects Of Tary Cherry Ingestion On Food-Induced Serum Uric Acid Elevation

Clinical Trial Summary

The purpose of this study is to examine if tart cherry reduces food-induced elevations in serum uric acid.

Clinical Trial Description

Gout is a painful form of arthritis that is caused by hyperuricemia (high uric acid levels) that form crystals in the joints. Ingestion of food and/or beverages containing high purine levels (e.g., beef, game meats, liver, shellfish, herring, mackerel, anchovies, sardines, mushrooms, dried beans and peas, sweetbreads, excessive alcohol, etc.) increase uric acid levels and thereby can complicate the management of uric acid levels in individuals with hyeruricemia and/or gout. Prior research has shown that ingestion of a chrysanthemum flower oil containing a high level of polyphenols significantly reduced the uricemic response to ingesting a meal high in purines. Additionally, black cherry and grape juice extracts are purported to have uric acid lowering properties. We have previoulsy reported that tart cherry powder, another naturally occuriring source of phlyphenols, lessens exercise-induced inflammation. This study will examine if tart cherry can also reduce the uricemic response to ingesting a high purine containing meal. If so, this may provide another dietary approach to help individuals manage their uric acid levels. ;

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT04837274
Study type Interventional
Source Texas A&M University
Contact
Status Completed
Phase N/A
Start date April 10, 2020
Completion date June 1, 2021
View Details
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