Location: Food Components and Health Laboratory2012 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.
3. Progress Report:
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. Sample analyses have 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. The completed analyses included total serum cholesterol, HDL cholesterol, LDL cholesterol, serum triglycerides, plasma glucose, plasma fibrinogen, ApoAI, ApoB, ApoAII, Lp(a), CRP, interferon-gamma, interleukin10, interleukin1beta, interleukin 6, serum amyloid A, soluble intracellular adhesion molecule-1, soluble vascular adhesion molecule-1, and tumor necrosis factor-alpha. Cranberry juice intake lowered blood pressure, serum triglycerides (fat), and c-reactive protein (an inflammatory marker related to heart disease risk). These results will provide information about how to improve health through an important agricultural product.