Eating cherries reduces inflammation

November 2006
Townsend Letter;Nov2006, Issue 280, p46
The article presents a commentary on a study conducted about the inflammatory activity of cherries. Eighteen men and women were made to consume 280 grams of cherries for 28 days and their C-reactive (CRP) concentration were measured and compared. The percentage difference of the CRP measurement indicates that consumption of cherries do exert an inflammatory effect. This is because cherry contain substances that have inflammatory activity that could trigger a mechanism to prevent inflammation.


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