British Study Finds Cherry Powder Retains Flavonoids That May Lower Dementia Risk
Researchers say processing discarded cherries into powder preserves anthocyanins and could boost brain health and sustainability; findings published in Antioxidants
A team of researchers at the University of Kent reported that turning discarded cherries into a powdered form preserves higher levels of anthocyanins — plant compounds linked in prior research to lower dementia risk — and showed greater biological activity than juice or pulp in laboratory tests.
The study, published in the journal Antioxidants, compared anthocyanin retention in juice, pulp and powdered preparations made from cast-off, damaged or discolored cherries supplied by local growers. Scientists measured flavonoid content and biological activity and found the powdered form retained more anthocyanin and exhibited stronger activity in their assays.
Lead researcher Marina Ezcurra said the approach could both support brain health and reduce agricultural waste. "Together we are showing that agricultural by-products don’t need to go to waste — they can become part of the solution to producing sustainable and accessible healthy foods," she said in a statement accompanying the paper. The team also said the process could be scaled in Kent and other fruit-growing regions.
Anthocyanins and quercetin are types of flavonoids, a broad group of plant-based compounds associated with antioxidant and anti-inflammatory effects. Earlier studies have linked flavonoid intake to improved cognitive outcomes for people with mild to moderate dementia, and larger population analyses have suggested connections between higher flavonoid consumption and lower dementia risk.
A 2024 analysis cited by the researchers identified anthocyanin, flavan-3-ol and flavone as flavonoid subclasses most strongly associated with reduced dementia risk. Another recent study found that adding six servings a day of flavonoid-rich foods was associated with a 28 percent lower dementia risk, with stronger associations among people with hypertension, depression or a high genetic risk for dementia.
Approximately 6.7 million Americans are living with Alzheimer’s disease, which progressively impairs memory and cognitive function, and researchers said identifying accessible dietary sources of neuroprotective compounds could be relevant for public health. Common dietary sources of the flavonoids cited in those studies include berries, tea and, in some analyses, red wine.
The Kent team worked with growers to demonstrate a potential value chain for fruit that might otherwise be discarded. The researchers processed the produce into juice, pulp and powder, then analyzed retention and activity of bioactive compounds. They reported that powdered cherries retained higher anthocyanin levels and showed greater biological activity in their experimental models, but they cautioned that laboratory findings do not by themselves prove clinical benefit for humans.
Public health and clinical experts have noted that dietary guidelines in the United States do not currently include recommendations for flavonoid intake. Dr. Liron Sinvani, director of geriatric hospital services at North Shore University Hospital, said previously that research could inform whether public guidance should encourage specific amounts of flavonoid-rich foods, alongside established measures such as exercise that are known to reduce dementia risk.
Authors of the University of Kent paper called for further research to assess whether powdered cherry preparations could be developed into accessible, sustainable products and to evaluate any cognitive benefits in human trials. They framed the work as an initial step toward harnessing agricultural by-products to increase access to potentially beneficial dietary compounds, while emphasizing the need for clinical validation.
The findings add to a growing body of evidence on flavonoids and cognition but do not establish causal effects of cherry powder consumption on Alzheimer’s disease prevention. Researchers and clinicians said larger, controlled human studies will be necessary to determine whether the laboratory advantages of powdered cherries translate into measurable reductions in dementia risk or improvements in cognitive function.