Compounds in Cranberries May Stop Bacterial Infections
New research suggests that compounds present in cranberry juice can block bacterial infections, which could be the basis for new antibiotics. According to scientists, this vibrant red berry could open a new area of focus for drug developers.
The said compounds, called flavonols, were found to significantly reduce the ability of E.coli bacteria to trigger an infection.
The researchers from University of Massachusetts Dartmouth found that the flavonols in cranberry juice helped to prevent E.coli from sticking to a surface. E.coli, while often linked with food poisoning, comes in various strains and is responsible for many types of infection, including urinary tract infections.
In the current study, the researchers used advanced chemical techniques to separate cranberry juice into its constituent chemical compounds, in order to characterize them. They cultured E.coli cells in samples of the separated juice, and used an atomic force microscope to measure the bacteria’s ability to bond to a surface.
’This study is the first to combine an assay-guided fractionation approach with atomic force microscopy to identify cranberry juice constituents that most strongly influence E.coli adhesion forces.’ the researchers wrote.
’This strongly suggests the anti-adhesive role of other classes of cranberry compounds in conjunction with already known PACs may have implications for development of alternative antibacterial treatments.’
The study was published in The Royal Society of Chemistry journal Food & Nutrition journal.
Superfood
This is not the first time that cranberry was linked to health benefits. It has been known to provide anti-inflammatory benefits. It also promotes immunity, cardiovascular health, and overall health. This beautiful and delicious berry is also packed with phytonutrients and antioxidants that may help reduce the risk of cancer.
When buying cranberries, choose fresh, plump cranberries, deep red in colour, and quite firm to the touch. Opt for firm berries, as it is a key indicator of quality.
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