Cranberries Against Cancer

Epidemiological evidence has long supported the role of naturally occurring compounds in fruits and vegetables for reducing the risk of certain diseases, including cancers and heart disease.

Cranberries, in particular, contain a high percentage of plant chemicals called flavonoids that may play a role in preventing certain types of cancers. These include anthocyanins (which give cranberries their characteristically deep red color), proanthocyanidins and flavonols.

Cranberries are also a rich source of the bioflavonoid quercetin. In a study published in the journal Cancer Research, quercetin, which is present in many fruits and vegetables, was shown to be effective in inhibiting chemically induced colon and breast cancers.

More recently, researchers from the University of Western Ontario demonstrated that mice injected with human breast cancer cells had a significantly lower incidence of tumor development when fed cranberry components. In a presentation at Experimental Biology 2000, the annual meeting of life sciences researchers, Dr. Najla Guthrie and colleagues reported that cranberry consumption delayed tumor development and reduced the spread of tumors to the lungs and lymph system.

"Our research found that mice that received cranberry juice and cranberry products had a significantly lower number of breast cancer tumors compared with the control group, and the development of tumors was delayed," said Guthrie. "While the results are very preliminary, this study may suggest that cranberry products could have cancer fighting properties in humans."

There is general agreement that plant-based diets, rich in whole grains, legumes, fruits and vegetables, can reduce the risk of various types of cancers-not to mention a wide range of other illnesses such as heart disease, urinary tract infections and stroke.

SOURCES:
Experimental Biology 2000, April 18-21, 2000, San Diego, CA
Cancer Research, October 15, 1988; 48 (20):5754-5758
Plant Medica, 1996; 62:212-216

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