Dark sweet cherries (DSC) are rich in fiber and polyphenols that decrease risk factors associated with obesity. This single-blind randomized placebo-controlled study investigated DSC effects on inflammation, cardiometabolic, and liver health biomarkers in obese adults. Participants (>18 years, body mass index (BMI) = 30–40 kg/m²) consumed 200 mL of DSC drink (juice supplemented with DSC powder) (n = 19) or a placebo drink (n = 21) twice/day for 30 days. Anthropometric and physiological biomarkers were monitored at baseline (D1), mid-point (D15), and endpoint (D30) visits. Blood inflammatory biomarkers were assessed at D1, D15, and D30, and blood lipids, glucose, and liver enzymes at D1 and D30. DSC consumption lowered systolic blood pressure (SBP) (p = 0.05) and decreased diastolic blood pressure (DBP) compared to placebo (p = 0.04). Stratification of participants by BMI revealed a greater (p = 0.008) SBP reduction in BMI > 35 participants. DSC lowered pro-inflammatory interferon-gamma (IFNγ) (p = 0.001), which correlated with SBP changes. The interleukin (IL)-1RA and SBP changes were correlated in the placebo group, as well as triglycerides (TG) with DBP. The increased IL-10 levels in the placebo group suggested a compensatory mechanism to counteract elevated IFNγ levels. No significant between-group differences were detected for blood lipids, glucose, and liver enzymes. In conclusion, DSC helped to decrease blood pressure levels and inflammation in obese adults.

Cranberries contain proanthocyanidins with different interflavan bond types and degrees of polymerization. These chemical differences may impact the metabolism of proanthocyanidins by the intestinal microbiome. In our previous study, we found that healthy microbiomes produced higher concentrations of the phenolic acid metabolites 5-(3',4'-dihydroxyphenyl)-g-valerolactone and 3-hydroxyphenylacetic acid from the cranberry extract in comparison to ulcerative colitis (UC) microbiomes ex vivo. To understand this difference, LC-ESI-MS/MS was utilized to characterize the metabolism of the precursor proanthocyanidins. Healthy microbiomes metabolized procyanidin A2, procyanidin B2, and procyanidin dimeric intermediates but not A-type trimers, to a greater extent than UC microbiomes. The metabolism of procyanidin A2 and procyanidin B2 by fecal microorganisms was then compared to identify their derived phenolic acid metabolites. 5-(3',4'-Dihydroxyphenyl)-g-valerolactone and 3-hydroxyphenylacetic acid were identified as unique metabolites of procyanidin B2. Based on these results, the metabolism of procyanidin B2 contributed to the differential metabolism observed between healthy and UC microbiomes.

The Montmorency tart cherry (Prunus cerasus L., MTC) polyphenols may contribute to reduced inflammation and oxidative stress biomarkers in the body. However, a comprehensive polyphenolic profile of MTC products is lacking. This study provides a comparative analysis of the polyphenolic distribution of individual anthocyanins, flavonols, flavanols, hydroxycinnamic acids, and hydroxybenzoic acids in five MTC products (frozen raw fruit, freeze-dried powder, sweet dried fruit, unsweetened dried fruit, juice concentrate). Twenty-three polyphenols were detected, and 21 were positively identified. Results from three replicates indicate that frozen raw MTC has the most total polyphenolics. Juice concentrate, unsweetened dried MTC, freeze-dried MTC powder, and sweet dried MTC contained 26%, 40%, 60%, and 77% fewer total polyphenolics than frozen raw MTC. Hydroxycinnamic acids, flavonols, and anthocyanins predominated, accounting for 87–99% of total polyphenols in MTC products. Chlorogenic acid, rutin, cyanidin-3-sophoroside, feruloquinic acid, ferulic acid, and coumaric acid isomers were noteworthy polyphenolics. Hydroxycinnamic acids predominated in sweet dried (82%), unsweetened dried (74%), juice concentrate (66%), and frozen-raw (54%) MTC. Flavonols predominated in freeze-dried MTC powder (52%). Anthocyanins, particularly cyanidin glycosides, were important polyphenolics in frozen-raw cherries (18%) but less so in other MTC products. These findings highlight the variability in polyphenols in MTC products and emphasize the importance of selecting appropriate MTC products for specific health benefits.

Background/Objectives: Obesity is linked to a higher risk of cognitive impairment. The objective of this single blind randomized trial was to evaluate the impact of dark sweet cherry (DSC) intake on cognitive function in obese adults. Methods: Participants (body mass index (BMI): 30–40 kg/m², >18 years, without chronic diseases and/or antibiotic use) consumed 200 mL of DSC drink with 3 g of cherry powder (n = 19) or an isocaloric placebo drink (n = 21) twice daily for 30 days. Cognitive function was assessed at Day 1 (D1) and Day 30 (D30) using standardized cognitive tests and the NeuroTracker (NT) 3D training program. Blood biomarkers related to cognitive health (neurotensin, substance p, and oxytocin) and circadian rhythm (melatonin and cortisol) were assessed at D1 and D30 using a Luminex multiplex bead-based immunoassay. Results: DSC supplementation significantly improved working memory and concentration, as indicated by higher scores in the digit span forward (DSF, p = 0.006) and backward (DSB, p = 0.01) tests. However, processing speed, sustained attention, and visual spatial skills, assessed through the trail making (TMT) and digit symbol substitution (DSST) tests, as well as visual cognitive performance (VCP) evaluated by the NT program, showed no significant differences between groups. Neurotensin, associated with cognitive deficits, increased in both cherry and placebo groups but was significant only in the placebo group (p = 0.007). Similarly, melatonin increased in both groups, reaching significance only in the placebo group (p = 0.02), and it correlated positively with IFNγ, suggesting a compensatory response to inflammation. Conclusions: These findings suggest DSC supplementation may enhance specific cognitive functions in obese adults. Further clinical trials are needed to confirm these results.

Texas wines remain underrepresented in the scientific literature, and combined chemical and sensory datasets for key varieties are limited. This study characterized the physicochemical, phenolic, volatile, metabolomic, and sensory profiles of 26 Texas Cabernet Sauvignon and Tannat wines from the Texas High Plains and Texas Hill Country AVAs and compared them with benchmark wines from California, France, and Uruguay. Analyses included pH, titratable acidity, alcohol, color, antioxidant activity, targeted LC-MS/MS phenolic profiling, HS-SPME-GC-MS volatile analysis, untargeted metabolomics, and sensory profiling using Hierarchical Rate-All-That-Apply (HRATA). Multivariate analyses revealed distinct chemical and sensory patterns between Texas wines and benchmark regions, as well as notable differences between Texas subregions, as observed through PCA and PLS-DA score and loading plots. It is acknowledged that the wines in this study originated from different producers, vintages, and winemaking protocols; therefore, observed regional differences may reflect a combination of environmental conditions and winemaking practices rather than terroir alone. Texas High Plains wines were generally associated with more favorable aromatic and sensory attributes, while Texas Hill Country wines showed distinct chemical and sensory patterns. Interpretations of relationships between chemical compounds and sensory attributes are based on multivariate biplot associations and should be understood as observed co-occurrences rather than direct causal relationships. These results provide the first combined reference dataset for Texas Cabernet Sauvignon and Tannat wines and support future research on regional identity, varietal performance, and wine quality in Texas.