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Cranberry Extract (Vaccinium macrocarpon L.) possess natural astringency, it contain PACs that prevent the adhesion of bacteria to the lining of the urinary tract. Cranberry Extract is also used for the prevention stomach ulcers and dental diseases.
Introduction:
Cranberry (Vaccinium macrocarpon L.) native to northeastern North America (eastern Canada, eastern United States, south to North Carolina at high altitudes). Cranberries are distinguished by their extremely sour taste, due to their low sugar and high acid content. Cranberries are rich in citric, malic, quinic and other acids. They also contain flavonoids, anthocyanins, ellagic acid, and vitamin C. Because of their tannin content, the berries possess a natural astringency. Recent research supports the notion that cranberries contain substances that prevent the adhesion of E coli and other bacteria to the lining of the urinary tract.
It was found that cranberry can cut down on skin cancer rates and relax and open blood vessels, the "anti-adhesion" mechanism of action found in cranberry PACs may also help prevent certain bacteria from adhering to the stomach and the mouth, with implications for the prevention stomach ulcers and dental diseases.
This berry is naturally packed with polyphenols (very strong antioxidants) and especially Proanthocyanidins (PACs). Unlike most other plants and berries rich in polyphenols that contain type B PACs, like grapes and green tea, cranberry only contains type A PACs. This specific feature is the source of the extraordinary power of Cranberry, as PACs A are the only ones that have an anti bacterial activity. This activity is obtained through a unique anti adhesion property: bacteria cannot hook and are naturally “flushed away” from the body.
AFSSA (French FDA) recognised in 2004 that a daily intake of 36 mg of Cranberry PACs A per day helped to limit the adhesion of some bacteria (E.Coli) on urinary tract, thus limiting the risk of UTI. More recent studies evidence the role of PACs A on peptic ulcer prevention and other bacteria related infections.
36 mg PAC by BL-DMAC = 72 mg PAC by HPLC
36 mg PAC by BL-DMAC = 144 mg PAC by Bate Smith
Specification:
5%~50% Proanthocyanidin by UV, 1%—10% PAC by BL-DMAC