Components of tart cherry juice inhibit NFκB activation and inflammation in acute gout

Schlesinger N, Lipsky PE, Jablonski K, Jarjour W, Brunetti L, Young NA · Clinical and Experimental Rheumatology

Identifies the anthocyanins in tart cherry juice concentrate — cyanidin 3-glucosylrutinoside first, then cyanidin 3-rutinoside — and shows the concentrate halving NF-κB activation in the injected ankle, with fewer infiltrates in the joint space on histology.

Population

NF-κB reporter mice given monosodium urate crystals in the ankle

Intervention

Tart cherry juice concentrate by oral gavage for 14 days before crystal injection

Comparator

Phosphate-buffered saline

Limitations

A crystal-arthritis model in mice, not cartilage disease: the endpoint is urate-driven inflammation, so it carries the non-joint-endpoint tag and cannot lift a cartilage tier. The anthocyanin identification is a composition assay of one commercial concentrate.