eCite Digital Repository

Consumption of anthocyanin‑rich cherry juice for 12 weeks improves memory and cognition in older adults with mild‑to‑moderate dementia


Kent, K and Charlton, K and Roodenrys, S and Batterham, M and Potter, J and Traynor, V and Gilbert, H and Morgan, O and Richards, R, Consumption of anthocyanin‑rich cherry juice for 12 weeks improves memory and cognition in older adults with mild‑to‑moderate dementia, European journal of nutrition, 56, (1) pp. 333-341. ISSN 1436-6207 (2017) [Refereed Article]

Copyright Statement

Springer-Verlag Berlin Heidelberg 2015

DOI: doi:10.1007/s00394-015-1083-y


Purpose: Dietary flavonoids, including anthocyanins, may positively influence cognition and may be beneficial for the prevention and treatment of dementia. We aimed to assess whether daily consumption of anthocyanin-rich cherry juice changed cognitive function in older adults with dementia. Blood pressure and anti-inflammatory effects were examined as secondary outcomes.

Methods: A 12-week randomised controlled trial assessed cognitive outcomes in older adults (+70 year) with mild-tomoderate dementia (n = 49) after consumption of 200 ml/ day of either a cherry juice or a control juice with negligible anthocyanin content. Blood pressure and inflammatory markers (CRP and IL-6) were measured at 6 and 12 weeks. ANCOVA controlling for baseline and RMANOVA assessed change in cognition and blood pressure.

Results: Improvements in verbal fluency (p = 0.014), short-term memory (p = 0.014) and long-term memory (p ≤ 0.001) were found in the cherry juice group. A significant reduction in systolic (p = 0.038) blood pressure and a trend for diastolic (p = 0.160) blood pressure reduction was evident in the intervention group. Markers of inflammation (CRP and IL-6) were not altered.

Conclusion: Inclusion of an anthocyanin-rich beverage may be a practical and feasible way to improve total anthocyanin consumption in older adults with mild-to-moderate dementia, with potential to improve specific cognitive outcomes.

Item Details

Item Type:Refereed Article
Keywords:flavonoid, anthocyanin, cognition
Research Division:Biomedical and Clinical Sciences
Research Group:Nutrition and dietetics
Research Field:Nutrition and dietetics not elsewhere classified
Objective Division:Health
Objective Group:Clinical health
Objective Field:Clinical health not elsewhere classified
UTAS Author:Kent, K (Dr Katherine Kent)
ID Code:112254
Year Published:2017 (online first 2015)
Web of Science® Times Cited:92
Deposited By:UTAS Centre for Rural Health
Deposited On:2016-10-31
Last Modified:2017-11-06

Repository Staff Only: item control page