Powerful little fruit may help reduce the risk of heart disease and cancer
Contact: Sheila Otter
Cranberry Institute
c/o Publicis Dialog
(206) 270-4641
sheila.otter@publicis-usa.com
FOR IMMEDIATE RELEASE:
August 4, 2004
EAST WAREHAM, MA --The cranberry, long known for its health benefits, has recently
received high ratings for its antioxidant levels.
The Journal of Agricultural and Food Chemistry just published
the results of a United States Department of Agriculture research
study that measured the antioxidant capacity of one hundred common
foods, including fruits, vegetables, nuts, dried fruits, spices,
cereals, infant food and others. The research showed cranberry
to be one of the highest sources of antioxidants of all foods tested.
“This is just the latest in a significant body of research
that confirms the great health benefits of cranberries,” notes
Martin Starr, PhD, Science Advisor to the Cranberry Institute.
The medical and health community is fast recognizing antioxidants as premier
disease fighters. Mounting scientific evidence supports the conclusion that a
diet with antioxidant-rich foods such as fruits and vegetables can reduce the
risk of chronic diseases, including cancer and cardiovascular disease. Additionally,
other preliminary studies show that cranberries contain specific nutrients that
can slow cancer cell growth.
What exactly are antioxidants? Antioxidants neutralize a type of unstable compounds
in the body called free radicals. These free radicals break down normal, healthy
cells and cause disease. Free radicals are sometimes produced through normal
metabolism and the body’s immune system can intentionally create free radicals
to fight viruses and bacteria. However, environmental factors such as pollution,
cigarette smoke and chemicals can also promote their formation. Antioxidants
are the body’s natural defense against these damaging compounds.
While the human body produces antioxidants naturally, conditions of stress can
severely impair our bodies’ ability to produce them. Stress can also tax
the antioxidants the body does produce, creating an additional need. Therefore,
nutritionists and other healthcare professionals recommend a diet rich in fruits
and vegetables as a good source of supplemental antioxidants. The cranberry’s
high antioxidant content makes this fruit a great choice.
Cranberries and cranberry products offer many additional health benefits. Research
has shown that compounds in cranberries, known as flavonoids, may inhibit bacterial
adhesion in the body. This anti-adhesion property helps prevent urinary tract
infections, and possibly the development of certain ulcers and periodontal disease.
Compounds in cranberries may also help prevent the progression of atherosceloric
plaques that lead to cardiovascular disease. Research on these areas and on additional
health benefits is ongoing.
The Cranberry Institute is dedicated to supporting research and increasing awareness
about the health benefits of the cranberry. For more information, visit www.cranberryinstitute.org.
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