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Date:
14-16 November 2006
THE POTENCY BEHIND THE CRANBERRY PROMISE
Ocean Spray ITG, hall 3, stand H1, Health Ingredients Europe,
14-16 November 2006, Frankfurt
Recent research has cast new light on how cranberry proanthocyanidins (PACs)
actively disable certain bacteria such as E. coli, preventing them from
adhering to cells in the body where they could potentially cause infection. With
many bacteria becoming increasingly resistant to commonly prescribed antibiotics,
the anti-adhesion properties of the cranberry are emerging as a potentially significant
step towards finding a viable means to reduce our dependence on antibiotics by
reducing the risk of initial infections.
Long known for their ability to reduce the risk of infection in the
urinary tract, cranberry PACs have now been shown to work at molecular
level in three ways to prevent bacteria adhering to cells in the
body, a necessary first step in all infections. The laboratory
research, conducted at Worcester Polytechnic Institute (WPI)1,
revealed that cranberry PACs create a natural barrier that stops
certain bacteria from binding to cells in the body. Cranberry changed
the shape of the bacteria from rods to spheres, also altering their
cell membrane, and making it difficult for bacteria to make contact
with cells – or from latching onto them should they get close
enough. Certain E. coli bacteria exposed
to cranberry juice seem to stop secreting indole, the molecule
responsible for the inter-bacterial communication that triggers
bacterial attack.
Kristen Girard, principal scientist in food ingredients at Ocean
Spray ITG, said: “We have always believed that the might
of the cranberry is still largely untapped.
“These findings contribute to the considerable body of scientific
evidence for what we have long known – that the unique properties
of cranberry actively help minimise the risk of urinary tract infections. We
welcome the results of this study and look forward to the next
phase of research.”
The anti-adhesion activity of cranberry PACs is primarily due
to its unique A-type structure. While most foods only contain
the more common B-type PACs, it is believed that cranberry’s
unusual A-type PACs are responsible for this anti-adhesion mechanism.
Since cranberry PACs also function as antioxidants, they provide
a dual anti-adhesion and antioxidant health benefit. With more
PACs and antioxidants per gram than most fruit, cranberries ward
off certain bacteria and bolster the body’s defenses against
free radical damage that can contribute to many chronic diseases
including heart disease.
1. Role
of Cranberry Juice on Molecular Scale Surface Characteristics
and Adhesion Behaviour of E. coli”, Terri
A. Camesano, Uatao Liu, Matthew A. Black, Lizabeth Caron,
Dept of Chemical Engineering, Worcester Polytechnic Institute,
Worcester, MA, 2005
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