Anthocyanin-rich cherry juice does not improve acute cognitive performance on RAVLT

Evidence suggests that consumption of flavonoids, a group of polyphenols found in plant-based foods, enhances cognition and protect against neurodegenerative diseases. A review of predominantly preclinical evidence reports that flavonoids inhibit neuroinflammation, improve cerebrovascular blood flow inducing angiogenesis and neurogenesis, and improve synaptic plasticity and scavenge neurotoxins in the brain. Intense interest surrounds anthocyanins, a class of flavonoid concentrated in purple and red fruits for improving cognition. Sweet cherries are rich in anthocyanins, but have been overlooked in investigations of the cognitive effects of anthocyaninrich foods. Epidemiological research has linked anthocyanin consumption with improved cognition and slower cognitive decline, yet their ability to modulate acute cognition has not been fully examined. In the context of large-scale trials, investigating the long-term cognitive benefits of anthocyanin-rich foods, focussed acute trials are also necessary to determine potential acute effects.