Upcycling of waste cherries produces an anthocyanin-rich powder that protects against amyloid-β toxicity in C. elegans

Agricultural waste poses significant environmental and economic challenges, with the UK generating 135,000 tonnes annually. Upcycling plant-derived waste offers a sustainable approach to enhancing agricultural productivity while producing innovative, health-promoting foods. Cherries, particularly rich in anthocyanins and quercetin, possess antioxidant and anti-inflammatory properties linked to numerous health benefits. In this study researchers and a small agricultural business in Kent, the UK’s largest cherry-producing region, collaborated to quantify the bioactive compounds in products derived from waste cherries and evaluate their health potential. We find that cherry juice, pulp, and pomace retain high anthocyanin content, particularly Cyanidin-3-O-rutinoside, and contain quercetin. Using Caenorhabditis elegans as a model, we demonstrate that cherry pulp supplementation is protective in an Alzheimer’s disease model. Our study highlights the potential to upcycle agricultural waste to produce foods with health benefits while reducing waste.