Disease prevention activity due to particular
linkage in natural tannin compounds
EAST WAREHAM, MA (October 14, 2005) – New
research shows that cranberry juice cocktail has a novel “anti-adhesion” mechanism that
helps protect the body from harmful bacteria that grape juice, apple
juice, green tea and dark chocolate do not posses. Led by a Rutgers
University researcher, the study is the first of its kind to conclude
that the cranberry’s anti-adhesion benefits are derived from
the unique structure of its natural condensed tannins, called proanthocyanidins,
or PACs. The new research was published in the current issue of Phytochemistry and
presented at the Seminar on Health Effects of Cranberries last month
in Quebec.
The study was centered on the anti-adhesion activity of the two types
of PACs, A-type and B-type. Cranberry’s PACs contain an unusual A-type linkage.
The other foods tested contain the more common B-type. The study showed that
cranberry juice cocktail exhibited anti-adhesion activity following a single
serving, while foods containing B-type PACs showed minimal to non-existent anti-adhesion
activity. “The results of this study show that not all PAC-rich foods are
alike. It is the A-type structure of cranberry’s PACs
that may be important in protecting against harmful bacteria in the urinary tract,” said
Amy Howell, lead author of the report and a research scientist at Rutgers University.
These new findings reinforce earlier research that found the anti-adhesion benefits
of a glass of cranberry juice cocktail starts within two hours of consumption
and can last for up to ten hours.
To further explore this novel health benefit, the National Institutes of Health
(NIH) is funding eleven cranberry studies, primarily researching the unique activity
of cranberry in preventing the adhesion of certain disease-causing bacteria to
cells and tissues in our bodies. While much of this program focuses on the well-known
effect of cranberry in helping prevent urinary tract infections (UTIs), the NIH
grants will also fund additional research on cranberry’s bacteria-blocking
mechanism at work in maintaining oral health. Other recent findings suggest a
similar effect on the bacteria that cause most stomach ulcers.
The Cranberry Institute is dedicated to supporting research and increasing awareness
about the many health benefits of the cranberry. For more information, visit www.cranberryinstitute.org.
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Contact:
Craig Handzlik
Cranberry Institute
c/o Publicis Dialog
(206)
270-4522
craig.handzlik@publicis-usa.com
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