PhytoScience - Article

Cranberry

 

Cranberries are actually one of the most unique fruits in the world. In fact, it's only one of three fruits that are native to North America. They are a wild fruit that grow on long-running vines in sandy bogs and marshes. Mostly in the northeast, but also in other parts of North America, like Wisconsin and the Pacific Northwest.

It was Native Americans who first took advantage of cranberries. They mixed deer meat and mashed cranberries to make pemmicana-survival food. They also believed in the medicinal value of cranberries; long before science discovered cranberry's health benefits!

Medicine men would use cranberries in poultices to draw poison from arrow wounds. They also used the rich red juice of the cranberry as a natural dye for rugs, blankets and clothing. Legend has it that the Pilgrims served cranberries at the first Thanksgiving. The tradition still continues today.

Cranberries were called "sassamanesh" by Eastern Indians. While the Cape Cod Pequots and the South Jersey Leni-Lenape tribes named them "ibimi," or bitter berry. A very apropos name. And the Algonquins of Wisconsin called the fruit "atoqua." But it was the early German and Dutch settlers who started calling it the "crane berry" because the flower looked a lot like the head and bill of a crane.

It wasn't until the 1800's that people began farming cranberries. At first growers would pick the cranberries by hand. But eventually they developed more efficient dry harvesting techniques. Then came a revolutionary idea called wet harvesting. That's when the bog is flooded with water and the cranberries float to the surface, where they are easily scooped up.

The cranberry has also had a long history of health benefits. Native Americans were the first to take advantage of the cranberry's unique benefits. Sailors used cranberries as a source of vitamin C to prevent scurvy. And besides Vitamin C, we now know that cranberries are also full of antioxidants that help cleanse and purify the body.

They contain powerful nutrients called proanthocyanidins, referred to as PACs, which research suggests help keep certain bacteria from sticking inside the body. And the PACS in cranberries are different from other fruits, which gives them more “anti-stick” potential. They also have something called antioxidants, like flavonoids and vitamin C, which helps to strengthen the immune system. In fact, cranberries have more naturally-occurring antioxidants per gram than most other common fruit.

Proported Uses

  • Uterine Tract Infections
  • Cancer Treatment
  • Antiaging
  • Ulcers
  • Atherosclerosis
  • Gum disease

Mechanism of Action

Proanthocyanidins found in cranberries inhibit P-fimbriated E. coli from adhering to the uroepithelial cells, thus preventing the development of an infection. Research suggests that the high number of A-type linkage proanthocyanidins found in cranberries may enhance the in vitro and urinary bacterial anti-adhesion activities that prevent UTIs. A constituent of cranberry juice has been shown to inhibit the adhesion of H. pylori strains to immobilized human mucus, human erythrocytes, and cultured gastric epithelial cells, suggesting that cranberry juice may also prevent stomach ulcers caused H. pylori by preventing the adhesion of the bacteria to the stomach lining.

Cranberry juice was also shown to decrease adherence of oral streptococci strains to saliva-coated hydroxyapatite, glucan-coated hydroxyapatite, and impaired biofilm formation suggesting that cranberry juice may slow the development of dental plaque and offer some protection from plaque-related diseases. An in vitro study of the total polyphenol fraction of cranberry extract was the most active against oral, colon, and prostate cell lines. The specific molecular mechanisms of the anti-cancer properties of cranberry extracts remain unknown.

Adverse Reactions

Reported: Several case reports of increased INR and/or bleeding due to suspected interactions involving warfarin and cranberry juice.  One fatal case has been reported of a patient taking warfarin and cranberry juice.

Interactions

Warfarin: Cranberry juice may potentiate warfarin-induced anticoagulation. A recent randomized controlled trial, however, found that cranberry juice did not alter the clearance of warfarin, concluding that a pharmacokinetic interaction with warfarin is unlikely.

Cyclosporin: A randomized controlled trial has shown that 240 mL of cranberry juice had no clinically significant effect on the disposition of a 200 mg dose of cyclosporin

Clinical Summary

Cranberry is the fruit of a shrub. It has been used in the form of juice for urinary tract infections (UTIs).  Clinical evidence supports the claim that regular drinking of cranberry juice can prevent UTIs.  This effect has been shown to be due to tannins in cranberries known as proanthocyanidins that inhibit the adherence of E. coli fimbriae to uroepithelial cells. In vitro studies have shown that cranberry juice also inhibits the adhesion of  H. pylori to human gastric mucosa. A trial done in China suggests that regular consumption of cranberry juice can suppress H. pylori infection, a major cause of peptic ulcer disease and gastric cancer.

Cranberry juice is also used to prevent gum disease.  Studies suggest that cranberry constituents can prevent plaque formation and the development of gum disease by demonstrating anti-colonizing and anti-adhesion properties in plaque-causing bacteria.  Extracts of cranberries have been shown to have anti-proliferative effects against several cancer cell lines in vitro including prostate, liver, breast, colon, and oral. Patients on warfarin should use cranberry juice with caution

References

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Disclaimer:
These statements have not been evaluated by the FDA. Any product mentioned is not intended to diagnose, treat, cure or prevent any disease.