Results of a recent laboratory study suggest that compounds found in cranberries may protect nerve cells against damage caused by stroke. Dr Catherine C Neto of the University of Massachusetts-Dartmouth and colleagues simulated the conditions of stroke in rat brain neurons grown in culture. Some of the neurons were treated with a concentrated cranberry extract, while the remainder were left untreated. Results showed that compared to the untreated cells, between 43% and 49% less of the cranberry-treated cells died. The researchers are now trying to isolate the compounds responsible for the protective effect. Neto speculates that the compound in question is most likely a flavonoid, as its antioxidant effect would help to prevent cell-damaging free radicals from accumulating in cells.
SOURCE/REFERENCE: Reported by www.reutershealth.com on the 9th September 2003.
