The study fed mice one of two diets: a high fat, moderate carbs diet (45% calories from fat, 40% calories from carbs) or a low fat, high carbs diet (10% calories from fat, 75% calories from carbs).
Mice that were given added cherry powder to either diet had an 11% reduction in cholesterol after three months.
In addition, the mice who had cherry powder had 54% body fat compared to 63% body fat in the mice that did not eat cherry powder. Most of the fat reduction was around the belly area of the mice.
The mice that ate cherry also had a 40% reduction in the TNF-alpha inflammation marker and 31% reduction in the IL-6 inflammation marker.
The researchers found that “the activity of the genes producing these two compounds was reduced in the mice, suggesting that tart cherries may reduce inflammation at a systemic level.”