Chapter 4
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Cranberry Phytochemicals and Their Health Benefits David G. Cunningham, Sarah A. Vannozzi, Richard Turk, Robin Roderick, Elizabeth O'Shea, and Kate Brilliant Ocean Spray Cranberries, Inc., One Ocean Spray Drive, Lakeville, MA 02349
Folklore has long supported the role of cranberry juice in maintaining urinary tract health. Research focused on confirming and understanding how the cranberry provides such a benefit has resulted in considerable scientific evidence supporting this and other potential health benefits. Bioassay directed fractionation identified cranberry proanthocyanidins as the phytochemicals responsible for preventing the adhesion of certain types of E. coli associated with urinary tract infections to uroepithelial cells. This unique functionality is also being demonstrated in vitro to prevent the adhesion of H. pylori, associated with the incidence of certain stomach ulcers, and of certain types of bacteria found in the mouth, associated with dental plaque and gingivitis. Cranberry proanthocyanidins are also potential antioxidants, having significant effect in preventing the in vitro oxidation of human LDL. Consumption of cranberry juice powder has also resulted in the in vivo reduction of total and LDL cholesterol in an animal model. The proanthocyanidin composition of the cranberry and other phytochemicals of potential health significance, including the anthocyanins, flavonols and phenolic acids are provided.
© 2004 American Chemical Society In Nutraceutical Beverages; Shahidi, F., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
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36 Cranberries are the small, red fruit of the perennial Vaccinium macrocarpon. The fruits are typically 1-2 centimeters in diameter, weigh 1-2 grams, and are known for their bright crimson red color. Vaccinium is classified under the Ericaceae family. Other Vaccinium species include the high bush, cultivated blueberry (V corymbosum), the low bush, wild blueberry (V augustifolium), the European or small cranberry (K oxycoccus), the bilberry (F. myrtillus) and the ligonberry (V. vitis idaea). Cranberries are one of the few domesticated berries of significant commercial value that are indigenous to North America, along with blueberry and the fox grape (Vitis labrusca), known for the Concord grape cultivar. The name cranberry evolved from craneberry, which originated with colonists who thought the shape of the plant's flower resembled the neck, head and bill of a crane (i). While there are many cultivars of cranberries, commercially nine cultivars predominate and just two, Early Black and Stevens, account for the majority of acreage in production. Early Black is a native selection dating back to the 1857 and Stevens is a hybrid introduced by the United States Department of Agriculture (USDA) in 1950 (i). The worldwide production of cranberries totaled 735 million pounds in 1999, of which 85% is grown in the United States and 15% in Canada, while a small amount offruitis grown in Chile (2). The cranberry industry represents a $2 billion worldwide market (2001 estimate) whose products include fresh fruit, juices, sauces, dried fruit and ingredients, such as frozen fruit, juice concentrates and spray dried powders. Cranberry juice cocktail and cranberry sauce are among the more familiar products in the United States, especially at Thanksgiving.
Macro Composition The proximate composition of single strength cranberry juice at 7.5 °Brix is listed in Table I (3). °Brix is a measure of juice concentration or percent soluble solids, which is technically based on sucrose and is measured using hydrometry or refractometry. °Brix of 7.5 is the accepted industry standard for single strength cranberry juice. As can be seen from Table 1, cranberry juice is almost entirely water and carbohydrates. The 6.9 g of total carbohydrates are comprised of 3.7 g of sugars (Table II), 3.1 g of organic acids (Table III) and 0.1 g dietary fiber. Cranberry juice is uncharacteristic of many other fruit juices where the ratio of fructose to glucose is usually greater than one. In cranberry juice the ratio of fructose to glucose is less than one. Cranberry juice is also uncharacteristic of other fruit juices in the presence and amount of quinic acid that it contains. Quinic acid can be measured and used to determine the percent cranberry juice in a product and for detecting cranberry juice adulteration (4). The amount of galacturonic acid in cranberry juice may vary as a result of fruit or juice depectinization. Not listed in Table ΙΠ are 2-Furoic acid and Oxalic acid. 2-Furoic acid was measured in cranberry juice cocktail as part of the phenolic acid analysis reported later on in this chapter and found at a level of 2.9 ppm. The oxalic acid content in cranberry juice has been reported to be 5 ppm
In Nutraceutical Beverages; Shahidi, F., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2003.
37 (5). Oxalic acid, and cranberry juice by association, has been implicated in the formation of kidney stones. However, research has shown the level of oxalic acid in cranberry juice is insufficient for the formation of kidney stones (tf). The minerals in 100 g cranberry juice include sodium (4 mg), potassium (85 mg), calcium (7 mg) and iron (0.3 mg).
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Table I. Proximate Composition of 7.5 °Brix Juice (100 g) Water Solids Calories Total Carbohydrates Protein Fat Minerals Vitamin C
92.9 % 7.1 % 27 6.9 g
