A review on bioactive metabolites and great biological effects of Cranberry

Elsayed, Mahmoud; Ahmed, Amal; Ahmed, Esraa; Hassan, Donia; Sliem, Mariem; Zewail, Dalia; Sameh, Shrouk; Ibrahim, Yasmin; Ibrahim, Abdelhady; Ahmed, Yara; Elsayed, Nadia; Yasser, Mona; Deghedy, Maryam; Abdellatief, Mohamed; Tarek, Heba; Awad, Amira Ibrahim; Mohamed, Tasneem; Mekky, Reham Hassan; Elgindi, Omayma

doi:10.21608/erurj.2023.190174.1009

A review on bioactive metabolites and great biological effects of Cranberry

Document Type : Review articles

Authors

¹ Pharm D Program, Faculty of Pharmacy, Egyptian Russian University, Badr City, Cairo-Suez road, 11829, Cairo, Egypt.

² Pharmacognosy Department, Faculty of Pharmacy, Egyptian Russian University, Badr CIty, Cairo-Suez Road, 11829, Cairo, Egypt

10.21608/erurj.2023.190174.1009

Abstract

The Cranberry (Genus Vaccinium) is characterized by its high content of acids, sugars and antioxidants. Some of the latter have been studied for their potential action against the adhesion of bacteria and a number of micro-organisms to the mucous membranes of the body. The effect observed is "mechanical" and not "bactericidal", so there is no risk of developing resistance phenomena. Cranberry and its juice were thus the first plant extracts in the world used to prevent the adhesion of Escherichia coli bacteria on the uro-epithelial cells lining the genitourinary tract and treat recurrent cystitis. It prevents stomach ulcers through prevention the attachment of Helicobacter Pylori bacteria to the stomach wall. Cranberry is used against dental plaque due to the anti-adhesion effect has positive repercussions on the formation of dental plaque and gum inflammation. Cranberry products, made from the North American cranberry, have long been thought to be effective in helping prevent urinary tract infections (is one of the most common infections in women, requiring antibiotic treatment.). The American cranberry, which is mainly consumed in the form of cranberry juice (CJ), is regarded as a promising functional food for the prevention of chronic diseases such as cancer, heart diseases, type 2 diabetes, and oral diseases. The phenolic compounds found in cranberry, like catechin and epicatechins, Flavonoids, Anthocyanins, phenolic acid, flavan-3-ol, flavonol glycoside, polyphenols, proanthocyanidins B-type, and other phenolic compounds are contributed to the reduction of oxidative stress.

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