For a long time, people with arthritis and gout have consumed Montmorency tart cherry juice for symptom relief. Scientists have now examined the Montmorency cherry in greater detail to evaluate its potential benefits for arthritis and gout patients. The results are promising.
In a study conducted by Boston University  on more than 630 gout patients, it was observed that intake of tart cherries significantly reduced gout attacks. By using tart cherry for gout, the risk decreased by 35 percent.
Even better results were achieved when an extract of sour cherries was taken. Here, the risk of a painful attack decreased by as much as 45 percent. In combination with a common gout medication, the results were surpassed once again and the risk of gout attacks fell by as much as 75 percent.
The study concluded that “these findings suggest that cherry intake is associated with a lower risk of gout attacks.”
A study by the USDA’s Human Nutrition Research Center at the University of California found that women who ate 280g of cherries after an overnight fast had a 15 percent drop in uric acid levels and a reduction in the inflammatory markers nitric oxide and C. -reactive protein could be measured. 
To investigate the bioavailability of anthocyanins and the effects on uric acid levels and inflammation, a different group of researchers used two different amounts (30 and 60 ml) of Montmorency tart cherry concentrate mixed with water in. Twelve participants received the two different amounts of juice, with a period of ten days between the consumption of the 30 ml and the 60 ml dose in which no sour cherry juice was consumed.
The sour cherries were able to significantly lower the uric acid level for up to eight hours. After 24-48 hours, they rose to the starting level again. It was found that the 60 ml dose could not achieve any higher effects than half the amount of concentrate. 
A study by Oregon Health and Science University gave women with osteoarthritis either 3 ounces of Montmorency tart cherry juice or a placebo drink twice a day for 21 days. In the group who consumed tart cherry juice, a significant reduction in one of the inflammatory biomarkers, the C-reactive protein, was found. 
The regular consumption of Montmorency tart cherries works as a promising companion measure in the therapy of gout and arthritis. Studies have shown that the sour cherries cause a significant reduction in uric acid levels. In addition to the reduction in the uric acid level, a reduction in the inflammation markers nitric oxide and C-reactive protein could also be measured.