Effects of sour cherry juice on blood glucose and some cardiovascular risk factors improvements in diabetic women: A pilot study

Some studies on anthocyanins have revealed their antioxidant activity and beneficial effects for diabetes control and reducing the risk of coronary heart diseases. It has been found that sour cherries contain high levels of anthocyanins that possess insulin‐releasing stimulatory properties on pancreatic β‐cells in vitro. The purpose of this paper is to investigate whether concentrated sour cherry juice (CSCJ) beneficially alters serum glucose and some cardiovascular risk factors in diabetes type 2 subjects.

In this quasi‐experimental study, 19 diabetic women with FBS ≥ 110 mg/dl were recruited from patients referred to the Diabetes Clinic of Shariati Hospital. Subjects were asked to consume 40 g of CSCJ daily for 6 weeks. Before the onset of the study (week 0) and after 6 weeks, weight and blood pressure measurements were done and fasting blood samples were drawn. FBS, hemoglobin A1c (HbA1c) and blood lipid profiles were measured. In addition, a 24‐hour food record was taken from all of the individuals in both stages. The Wilcoxon signed test was used for statistical analysis.

After six weeks' consumption of CSCJ, significant reductions in body weight (p < 0.01), blood pressure and HbA1c (p < 0.05) was seen. Total cholesterol and LDL‐C decreased significantly in a sub‐group of patients (n = 12) with LDL‐C ≥ 100 mg/dl as well.

Based on the results of this study, consuming 40 g/day of CSCJ decreases body weight, blood pressure and HbA1c in diabetes type 2 women after 6 weeks and improves blood lipids in diabetic patients with hyperlipidemia.