Fig. 3

Impact of cherry consumption on hepatic complications 4 months into the experimental period. Impacts of cherry consumption on (a) hepatic structure assessed by eosin/hematoxylin coloration, steatosis by Oil-Red O, macrophages infiltration by immunohistochemistry and oxidative stress by dihydroethidine fluorescent probe (DHE) after 4 months of normal diet (ND), high fat high fructose (HFHF) diet, HFHF 2 months + ND 2 months (HFHF/ND), HFHF 2 months + ND with cherry supplementation 2 months (HFHF/NDCherry) and HFHF 2 months + HFHF with cherry supplementation 2 months groups (HFHFCherry). Bar scale = 100 µm; b relative score of steatosis, percentage of macrophages and DHE fluorescence quantifications; c hepatic cholesterol and triglycerides contents. All cumulative results are shown as the mean ± SEM of 6 different experiments. Asterisk represents significant results vs. ND; dollar vs. HFHF