Cranberry Juice Battles at Molecular Level

21/07/2010

Worcester University researchers have discovered that Cranberry juice battles germs at the molecular level. The team of researchers investigated the effect of cranberry juice on the urinary tract infected with E. coli. They discovered that Cranberry juice actually prevents the E. coli bacteria from attaching to the urinary tract cells and as a result preventing infection from occurring.

The E. coli cells attach onto their host cells, via their fimbriae which are tiny hair like filaments which clasp onto good cells, infecting them. The cranberry juice contains molecules that just simply make the E. coli fimbriae curl up preventing them from clasping onto the cells in the urinary tract.

The researchers from Worcester Polytechnic Institute (WPI) in Massachusetts found that E. coli could not be simply washed out of the urinary tract by urine flow, but when cranberry juice was present that is exactly how they were removed.
Professor of chemical engineering at WPI, Terri Camesano who is also the study author said, "This is not a clinical study -- it's a mechanical study that shows us the direct forces that can lead to infection,"

Though the team used Commercial preparations of a cranberry juice cocktail were used by the team in the study, but it is thought that for even more benefit, freshly squeezed cranberry juice or whole cranberry juice can be used.

Brenda Watson and Leonard Smith wrote a book about Cranberry juice in which they described the benefits of Cranberry juice: "Cranberry juice is famous for its antioxidant properties and support of a healthy urinary tract; its organic acids and fatty acids help keep bacteria from sticking to urinary tract cells. Cranberry can also decrease the incidence of constipation and urinary incontinence as well, especially in older people. If you don't have extract on hand, you can simply add an ounce of unsweetened cranberry juice (a good one is Just Cranberry) to an 8-ounce glass of water,"

The research is to be published in the Molecular Nutrition and Food Research journal.