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Cranberry and Blueberry may decrease the risk of certain cancers, vascular diseases including stroke, and age related neurodegenerative diseases

Jun 05, 2007

Growing evidence from tissue culture studies, laboratory controlled animal studies, and human clinical trials suggests that flavonoid-rich Cranberry and Blueberry have potential ability to limit the development and severity of certain cancers, and also vascular diseases including atherosclerosis (hardening of the arteries), ischemic stroke (the most common form of stroke commonly known as a blockage stroke), and also the neurodegenerative diseases of aging (examples could be Alzheimer’s disease and Parkinson’s disease).The fruits contain a variety of polyphenols that could contribute to these protective effects including Anthocyanins, Flavonols, Proanthocyanidins, Stilbenes, Cinnamic Acids, and Triterpenoids.

Cranberry and Blueberry Polyphenols are likely to act in a variety of mechanisms; counteracting free radicals and the oxidative stress they generate, decrease inflammation, control interactions at macromolecular levels or at the level of the cell, and influence gene activity that affect the disease processes. The evidence is pointing to a potential role for Cranberry and Blueberry in the prevention of cancer and vascular diseases justifying further research including bioavailability and metabolism of their constituents. The review is published in the May 29th, 2007 issue of the journal Molecular Nutrition and Food Research.