The effect of sour cherry consumption on blood pressure, IL-6, CRP, and TNF-α levels: A systematic review and meta-analysis of randomized controlled trials sour cherry consumption and blood pressure

Abstract

Objectives: Cherries are rich in polyphenols and anthocyanins and are believed to possess strong anti-inflammatory activity and cardio-protective effects. This study aim was to summarize the overall effect of sour cherry consumption on blood pressure and biomarkers associated with the inflammation. Methods: MEDLINE/PubMed, Cochrane, and Scopus were searched to find relevant papers up to April 2019. There were no time and language restrictions. This systematic review and meta-analysis was performed in accordance with the Preferred Items for Reporting of Systematic Reviews and Meta-Analyses (PRISMA) guidelines. Results: Eleven studies with 275 participants were included in this meta-analysis. Mean dose of the sour cherry was 170 mL/day, whilst mean duration of interventions was six weeks. Combined the results using random-effects model showed significant reductions in diastolic blood pressure levels following sour cherry consumption (WMD: −2.32 mmHg, 95% CI: −4.45, −0.19, I2 = 39%), but there were no significant changes in systolic blood pressure (WMD: −2.64 mmHg, 95% CI: −5.84, 0.56, I2 = 33%), IL-6 levels (WMD: 0.12 pg/mL, 95% CI: −0.13, 0.36, I2 = 49%), hs-CRP (WMD: −0.13 mg/mL, 95% CI: −0.47, 0.22, I2 = 49%) or TNF-α (WMD: −0.07 pg/mL, 95% CI: −0.18, 0.05, I2 = 00%). Conclusion: Sour cherry supplementation results a decrease in diastolic blood pressure, but elicits no significant effect on systolic blood pressure, IL-6 levels, CRP levels and TNF-α. Keywords: Sour cherry, Blood pressure, Inflammation