The effects of cranberry juice consumption on antioxidant status and biomarkers relating to heart disease and cancer in healthy human volunteers.
European Journal of Nutrition. 2006 March;45(2):113-22
Epidemiological studies have shown that the consumption of fruit and vegetables is linked to lower rates of heart disease and cancer. This health promoting property has been attributed to the antioxidants and mainly anthocyanins. Many in-vitro studies have shown the antioxidant properties of these phytochemicals; however, it is unclear whether they have health benefits in humans. The aim of this in-vivo study was to investigate the effect of intake of anthocyanin-rich cranberry juice on antioxidant activity and biomarkers of oxidative stress. The volunteers were given 750 ml cranberry juice or a placebo daily. Serum and urine samples were analyzed. The researchers found that the concentration of ascorbic acid, polyphenols, anthocyanin and catechin in the urine were significantly higher in the group who consumed cranberry juice compared with the placebo. Only the plasma level of ascorbic acid was increased in the cranberry juice group. There were no other significant differences in antioxidant biomarkers. The researchers concluded that cranberry juice consumption did not change antioxidant status or biomarkers of lipid oxidation. There was no effect on basal or induced oxidative DNA damage.
Changes in plasma antioxidant capacity and oxidized low-density lipoprotein levels in men after short-term cranberry juice consumption.
Metabolism. 2005 Jul;54(7):856-61
The oxidation of low-density lipoproteins increases the risk for the development of atherosclerotic cardiovascular disease. It is generally believed that antioxidants from fruits and vegetables can reduce the oxidation of low-density lipoproteins and hence improve heart health. Flavonoids are the main phytochemicals responsible for the antioxidant activity. The aim of this study was to investigate the effects of intake of cranberry juice on plasma lipoprotein levels and low-density lipoproteins oxidation. The researchers found that cranberry juice consumption resulted on average in a lower reduction of low-density lipoproteins and increased and increase in antioxidant capacity. The levels of plasma lipoprotein-lipids or inflammatory marker were not significantly changed. The study further concluded that foods rich in flavonoids could help in maintaining heart health and preventing cardiovascular disease.
|
