Effect of anthocyanin-rich tart cherry extract on inflammatory mediators and adipokines involved in type 2 diabetes in a high fat diet induced obesity mouse model

Andrea Nemes, Judit Rita Homoki, Rita Kiss, Csaba Hegedus, D. Diána Kovács, Barna Peitl, Ferenc Gál, László Stündl, Zoltán Szilvássy, Judit Remenyik

Research output: Contribution to journalArticle


Male C57BL/6J mice were used to determine the possible therapeutic effects of our previously described tart cherry extract in a chronic obesity mouse model on metabolic parameters, glucose tolerance, inflammatory mediators, and antioxidant capacity. The control group received standard mouse chow, and the high fat control group was switched to a high fat diet and tap water supplemented with 5% sucrose. The high fat + anthocyanin group received the high fat and sucrose diet, but received the anthocyanin-rich tart cherry extract dissolved in their drinking water. After six weeks, an oral glucose tolerance test was performed, and the water-soluble antioxidant capacity (ACW), superoxide dismutase (SOD) activity, and the plasma levels of insulin, C-peptide, leptin, IL-6, MCP-1, adiponectin and resistin were measured. The high fat diet increased body weight, reduced glucose tolerance, and caused an elevation in leptin, IL-6, MCP-1, and resistin levels. Furthermore, antioxidant capacity was decreased with a significant elevation of SOD activity. Anthocyanin treatment failed to reverse the effects of the high fat diet on body weight and glucose tolerance, but significantly reduced the leptin and IL-6 levels. The tart cherry extract also made a significant enhancement in antioxidant capacity and SOD activity. Our results show that chronic anthocyanin intake has a potential to enhance redox status and alleviate inflammation associated with obesity.

Original languageEnglish
Article number1966
Issue number9
Publication statusPublished - Sep 2019



  • Adipokines
  • Anthocyanins
  • Inflammatory mediators
  • Mouse
  • Obesity
  • Sour cherry
  • Type 2 diabetes

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Cite this