The Cranberry-Promising Health Benefits, Old and New

Leahy, Marge; Roderick, Robin; Brilliant, Kate

doi:10.1097/00017285-200109000-00006

Cited by 15 publications

(11 citation statements)

References 22 publications

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“…The physiological mechanisms underlying the cranberry-related protection against UTI do not appear to involve flavonols but rather other cranberry constituents like fructose [90] and proanthocyanidins [91,92] that inhibit bacterial adherence to mucosal surfaces. The antibacterial effects of cranberries have also been suggested to have possible benefits on gastric and dental health [93].…”

Section: Cranberries and Healthmentioning

confidence: 99%

Evidences of the cardioprotective potential of fruits: The case of cranberries

Ruel

Couillard

2007

Molecular Nutrition Food Res

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Eating a healthy balanced diet, is one of the most important and relevant ways to delay and prevent various health complications including cardiovascular disease (CVD). Among the nutritional factors that have been investigated in recent years, dietary fat intake may be the one that has been most targeted. However, there is also clear epidemiological evidence that increased fruits and vegetables intake can significantly reduce the risk of CVD, an effect that has been suggested to be resulting to a significant extent, from the high polyphenol content of these foods. Numerous polyphenolic compounds such as flavonoids have been identified as having strong antioxidant properties. Most interesting is the fact that, in addition to being one of the largest groups of antioxidant phytochemicals, flavonoids are also an integral part of the human diet as they are found in most fruits and vegetables. Cranberries are one of the most important sources of flavonoids that have a strong antioxidant and anti-inflammatory capacities. Thus, consumption of cranberries or their related products could be of importance not only in the maintenance of health but also in preventing CVD. The following review will present evidences supported for the most part by clinical observations that cranberries can exert potentially healthy effects for your heart.

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Section: Cranberries and Healthmentioning

confidence: 99%

Evidences of the cardioprotective potential of fruits: The case of cranberries

Ruel

Couillard

2007

Molecular Nutrition Food Res

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“…, 1998). The anti‐adhesion properties of cranberry also protect the oral cavity from bacterial adhesion (Leahy et al. , 2001).…”

Section: The Use Of Materials or Ingredients Of Fruit Origin In Functmentioning

confidence: 99%

“…The roles of active plant-derived ingredients or plantbased foods in disease prevention and health enhancement have widely been examined (Zhang et al, 1992;Avorn et al, 1994;Seddon et al, 1994;Clinton et al, 1996;Howell et al, 1998;Brown et al, 1999;Chasan-Taber et al, 1999;Keevil et al, 2000;Meister et al, 2000;Chen et al, 2001;Leahy et al, 2001;Mares-Perlman et al, 2002). Fruits such as cranberries (Avorn et al, 1994;Howell et al, 1998;Leahy et al, 2001;Starling, 2004), grapes (Keevil et al, 2000;Meister et al, 2000) and tomato (Seddon et al, 1994;Clinton et al, 1996;Brown et al, 1999;Chasan-Taber et al, 1999;Chen et al, 2001;Mares-Perlman et al, 2002) have demonstrated moderately strong evidence of clinical efficacy presumably because of their beneficial constituents. Not surprisingly, these results have fostered a substantial demand for an increased variety of functional food ingredients with health-promoting properties made entirely from fruits.…”

Section: The Future Of Functional Foodsmentioning

confidence: 99%

“…The condensed tannins (proanthocyanidins) in cranberry were reported to prevent Escherichia coli from adhering to the epithelial cells lining the urinary tract (Howell et al, 1998). The anti-adhesion properties of cranberry also protect the oral cavity from bacterial adhesion (Leahy et al, 2001). Grapes have been associated with reduced risk of heart disease and decreased consumers were asked to identify the juice they perceived to be the healthiest(e.g., containing the special ingredients)…”

Section: The Future Of Functional Foodsmentioning

confidence: 99%

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The development of fruit‐based functional foods targeting the health and wellness market: a review

Sun‐Waterhouse¹

2011

Int J of Food Sci Tech

241

100

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Functional foods and their health benefits beyond individual nutrients present challenges to the traditional 'nutrition' approach to foods. Epidemiological studies suggest that regular or increased consumption of fruits may promote general health and well-being as well as reduce the risk of chronic diseases. Therefore, a broad range of research amongst academic, industry and government institutes has been stimulated in attempts to add the goodness of fruits into popular consumer foods. This article provides a brief overview of the research opportunities in the emerging functional foods area, with an emphasis on fruit-derived products. Based on recent research in the fruit-based functional food area, a structured approach for designing and developing functional finished products is presented. Included are the technical challenges and their associated solutions during food design, formulation, processing and storage. A consumer-oriented food product development process is highlighted. Controlling the interactions among the targeted bioactives and other food components during food processing, handling and storage is the key to ensure that a stable and appealing functional food is produced. Manipulating the beneficial synergies among food ingredients, and among food formulation and processing methods, has the potential to lead to substantial food innovations.

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“…Breast cancer in women and prostate cancer in men rank second. 3 Though Chemotherapy is considered as the standard method of treatment, it is often associated with severe toxicity and huge cost. Naturally obtained compounds are considered safer and easily biodegradable than synthetic compounds and the problem of drug resistance observed in synthetic drugs can also be reduced.…”

Section: Introductionmentioning

confidence: 99%