The Influence of Low Calories Cranberry Juice on Risk Factors for Cardiovascular Disease
Food Components and Health Laboratory
2013 Annual Report
1a.Objectives (from AD-416):
To determine the influence of cranberry on risk factors for cardiovascular disease. Objective 2 “Determine the ability of plant-based dietary components to reduce oxidative stress, inflammation, DNA damage, glucoregulation, and blood pressure, and define the inter-individual variation in these responses as well as the genetic basis for the variation.”
1b.Approach (from AD-416):
ARS will conduct a randomized clinical trial to investigate the effect of cranberry polyphenols on risk factors (such as inflammatory markers, lipids, lipoproteins, blood pressure) for cardiovascular disease. A cranberry extract will be used in order to conduct this study to ensure that the study is double blinded.
This is a project to assess the impact of cranberry juice of cardiovascular disease risk factors. Progress has been made on sample analyses on a human feeding study to identify potential role of low calorie cranberry juice in lowering risk factors for cardiovascular disease. Data analyses has been completed in the Cranberry Juice Heart Disease Prevention Study, a study in which 57 adult volunteers consumed cranberry juice or placebo beverage for 8 weeks and provided blood and urine samples before and after the intervention. Cranberry juice intake lowered blood sugar, blood pressure, serum triglycerides (fat), and c-reactive protein (an inflammatory marker related to heart disease risk). Additional analyses were initiated to investigate the effect of consuming cranberry juice on circulating levels of polyphenols, some of which are unique to cranberries. These results provide information about how to improve health through an important agricultural product.