Cranberry Possesses Anti-Cancer Properties

Berries, including cranberries, have been recognized as functional foods that may help protect against several chronic diseases, including certain cancers.  Two recently published papers looked at the cranberry and cancer connection.

It’s well known that cranberries contain hundreds of bioactive compounds, and preliminary laboratory and animal research suggests that some of these phytonutrients may provide anti-cancer properties.  A laboratory study conducted by researchers at the Women and Infants Hospital in Rhode Island, reported that cranberry proanthocianidin treated ovarian cancer cells experienced greater cell death versus untreated cells. The researchers identified several mechanisms by which cranberry PACs promote tumor cell death.

In the second paper, researchers at the University of Massachusetts, Dartmouth, reviewed studies that reveal when whole cranberry or cranberry juice is consumed, phytonutrients in cranberries may act synergistically to provide anti-cancer properties. There are a variety of proposed mechanisms of action whereby cranberry may provide chemopreventive properties, including promoting tumor cell death and proliferation, as well as antioxidant and anti-inflammatory properties.

Bottom line: Preliminary lab and animal studies are promising for cranberry’s cancer-fighting properties.  There are strong in vitro data in colon, prostate and breast cancer cell lines but currently, data from human clinical trials are needed prior to drawing any conclusions about cranberry and human cancer. 

References: Kim KK, et al. Anti-angiogenic activity of cranberry proanthocyanidins and cytotoxic properties in ovarian cancer cells. Int J Oncol. 2011 Sep 12. [Epub ahead of print]

Neto CC. Cranberries: ripe for more cancer research? J Sci Food Agric. 2011 Oct;91(13):2303-7. Epub 2011 Aug 30.

Meet Bill Cutts, a Third-Generation Cranberry Farmer from New Jersey

One of the largest cranberry farming operations in North America isn’t located where you may expect—Massachusetts or Wisconsin—rather it’s in New Jersey.  As the Principal of Cutts Brothers, LLC and Wading River Cranberries, LLC, Bill Cutts is a third-generation cranberry farmer, who harvested some 120-acres in the New Jersey Pinelands this fall.  As part of the Ocean Spray grower cooperative, their fruit is used primarily for the company’s juice products and Craisins^®.   
 
Cutts has been farming in New Jersey for about 25 years, after working in law (he holds a J.D. from Rutgers University School of Law) for several years while his father and his three brothers managed the cranberry and blueberry farms that the Cutts Brothers had at that time. “When I was growing up, I always wanted to be in farming, but it wasn’t a strong industry at the time, so I figured I better find something else to make a living.” But after several years, his father consolidated the business so that he and his brother and father could own and operate the family business.

As a farmer advocate for cranberry farming and research, Cutts is involved with many state agriculture committees and Rutgers University Agriculture Research Center manages research plots on his land, where they’re studying new varieties with improved production and color.  He’s also served on the Cranberry Institute’s Board of Directors for 15 years and has served as Chairman of the Board.  

“Unlike practicing law, I love that cranberry farming has allowed me to be with my family more and share my love for farming with my children. The only thing not to like about growing cranberries is frost—it keeps us up all night!”

Sweet-Tart Cranberry Chutney

This great tasting chutney is versatile enough to go with most main courses—from turkey and chicken to ham or pork tenderloin.

Ingredients:

1 (12-ounce) bag fresh or frozen cranberries*
3 Granny Smith apples, peeled, cored, and quartered
3 blood oranges or navel oranges, scrubbed, quartered, and any seeds removed
1 pineapple, peeled, cored, and cut into large chunks
1 cup sugar
1 cup chopped pecans
˝ cup dried cranberries
˝ cup dried cherries
˝ cup dried strawberries

*Wash uncooked cranberries thoroughly before using.

Directions:

1. Place all of the ingredients into a food processor and pulse to combine a few times until everything is very finely chopped. (NOTE: If your food processor is not large enough to hold all of the ingredients, then make the chutney in two batches.)

2. Refrigerate overnight and serve the next day or the following day.

Yield: 6 cups

Cranberry Almond Bread

Use this recipe to make a fast and festive loaf or a dozen muffins for your next family brunch or holiday gathering.

Ingredients:

2 cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
¼ cup milk
½ cup butter
2 teaspoons almond extract
1 ½ cups fresh or frozen cranberries
¼ cup sliced almonds

Directions:

Preheat oven to 375° F.
Butter an 8 ½ x 4 ½ x 2 ½ loaf pan and set aside.
Combine flour, sugar, baking powder, and salt in a medium mixing bowl. Combine egg, milk, butter, and almond extract in a separate mixing bowl. Add wet ingredients to dry ingredients, mixing just until moist. Stir in cranberries.
Spread batter in the buttered loaf pan. Sprinkle with almonds. Bake for 45 minutes at 375° F.
Reduce heat to 350° F. Bake for an additional 30 minutes or until a toothpick inserted into the center comes out clean.

Yield: 1 loaf or 12 standard muffins

Recipes all courtesy of the Cranberry Marketing Committee, and are available at http://www.uscranberries.com/recipes/default.aspx.  

Health and Research Professionals:

The Cranberry Health Newsletter is designed to bring the latest research about cranberry and health to practitioners concerned about the health and well being of patients.

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