A group of naturally occurring chemicals in cherries could help lower blood-sugar levels in diabetics.

In animal studies, the chemicals, called anthocyanins, increased insulin production by 50 percent, according to a study scheduled to appear in the Jan. 5, 2005, issue of the American Chemical Society's Journal of Agricultural and Food Chemistry.

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Anthocyanins are a class of plant pigments responsible for the color of many fruits, including cherries. They also are potent antioxidants, which may have a variety of health benefits, including protection against heart disease and cancer.

"It is possible that consumption of cherries and other fruits containing these compounds [anthocyanins] could have a significant impact on insulin levels in humans," said Dr. Muralee Nair, the study's lead researcher.

Nair said more studies are needed, and until researchers complete human studies with cherry anthocyanins, people with diabetes should continue following their doctor's treatment recommendations.

Researchers said the compounds show promise for preventing type 2 diabetes and for helping control glucose levels in those who already have diabetes.

Though fresh cherries and fruits containing anthocyanins are readily available, Nair said medicinal products may be the most efficient way to provide the beneficial compounds. Scientists in Nair's laboratory have developed a unique process, patented by Michigan State University, for removing sugar from fruit extracts that contain anthocyanins, which could lead to "sugar-free" medicinal products for people with diabetes.

Although other fruits -- including red grapes, strawberries and blueberries -- also contain anthocyanins, cherries appear to be the most promising source of these compounds on the basis of serving size, Nair said.

Researchers believe the potential benefits of cherries could extend beyond diabetes to provide anti-inflammatory properties that may be useful in fighting arthritis. Nair's colleagues have found that cherries also may help fight colon cancer.