Method for inhibiting cyclooxygenase and inflammation using cyanidin

Abstract

A method for inhibiting cyclooxygenase enzymes and inflammation in a mammal using a cherry or cherry anthocyanins, bioflavonoids and phenolics is described. In particular a mixture including the anthocyanins, the bioflavonoids and the phenolics is described for this use.

We claim:  
     
         1 . A method for inhibiting cyclooxygenase or prostaglandin H synthase enzymes which comprises: 
 providing at least one compound isolatable from a cherry with at least one of the enzymes to inhibit the enzymes.    
     
     
         2 . A method for inhibiting cyclooxygenase or prostaglandin H synthase enzymes which comprises: 
 providing at least one bioflavonoid compound isolatable from a cherry with at least one of the enzymes to inhibit the enzymes.    
     
     
         3 . The method of    claim 1    wherein the method is in  
     
     
         4 . The method of    claim 1    wherein the method is in vivo.  
     
     
         5 . The method of any one of claims  1 ,  2 ,  3  or  4  wherein the compound is from a tart cherry.  
     
     
         6 . The method of any one of claims  1 ,  2 ,  3  or  4  wherein the compound is from a sweet cherry.  
     
     
         7 . A method for inhibiting inflammation in a mammal which comprises: 
 administering at least one compound isolated from a cherry to the mammal to inhibit inflammation.    
     
     
         8 . The method of    claim 7    wherein the mammal is human.  
     
     
         9 . method of any one of claims  7  or  8  wherein the compound is from a tart cherry.  
     
     
         10 . The method of    claim 7    wherein the compound is from a sweet cherry.  
     
     
         11 . A method for inhibiting inflammation in a mammal which comprises: 
 administering at least one bioflavonoid compound isolatable from a cherry to the mammal to inhibit the inflammation.    
     
     
         12 . The method of    claim 11    wherein the compound is from a tart cherry.  
     
     
         13 . The method of    claim 11    wherein the compound is from a sweet cherry.  
     
     
         14 . The method of    claim 11    wherein the mammal is human.  
     
     
         15 . The method of    claim 1    wherein the compound is contained in a composition which comprises a dried mixture of isolated anthocyanins, bioflavonoids and phenolics from cherries and a food grade carrier.  
     
     
         16 . The method of    claim 15    wherein the carrier is dried cherry pulp.  
     
     
         17 . method of    claim 15    wherein the ratio of dried mixture to carrier is between about 0.1 to 100 and 100 to 0.1.  
     
     
         18 . The method of any one of claims  1 ,  2 ,  3  or  4  wherein the compound is incorporated into a food.  
     
     
         19 . The method of    claim 7    wherein the compound is incorporated into a food.  
     
     
         20 . The method of    claim 11    wherein the bioflavonoid is incorporated into a food.  
     
     
         21 . method for inhibiting inflammation in a mammal which comprises: 
 administering anthocyanin including cyanidin to the mammal to inhibit inflammation.    
     
     
         22 . The method of    claim 21    wherein the anthocyanin is isolated from a tart cherry.  
     
     
         23 . The method of    claim 21    wherein the anthocyanin is isolated from a sweet cherry.  
     
     
         24 . The method of    claim 21    wherein the mammal is human.  
     
     
         25 . The method of any one of claims  21 ,  22 ,  23  or  24  wherein the anthocyanin is incorporated into a food.  
     
     
         26 . The method of    claim 21    wherein the anthocyanin is essentially pure.