This study aimed to explore the effects of black plum (Prunus salicina) and black cherry (Prunus cerasus) juices in alleviating multiple sclerosis (MS)-related complications in rats. The total phenolic content, flavonoids, anthocyanins, ascorbic acid, and antioxidant activity of the juices were analyzed in vitro. Thirty adult male albino rats were used: six served as a normal control group, while the others were treated with cuprizone (3 g/kg diet) to induce MS. One group was left untreated as the MS control, while the other three groups received daily doses of black plum juice, black cherry juice, or a 1:1 mixture of both juices at 15 ml/kg body weight via stomach tube.At the end of the experiment, blood samples were collected for analysis. Results showed a significant increase in inflammation markers (CRP, COX-2, IL-12, TNF-α) in the MS control group, which decreased in the juice-treated groups. Immunoglobulin levels (IgG and IgM) were lower in the MS control group but were significantly improved in the black cherry-treated group. In terms of oxidative stress markers, the MS control group showed elevated malondialdehyde (MDA) levels and decreased total antioxidant capacity (TAC). Conversely, the juice-treated groups showed reduced MDA and increased TAC levels compared to the MS control group.These improvements in inflammation and oxidative stress were attributed to the phenolic compounds, flavonoids, and anthocyanins in the black plum and black cherry juices.