The effect of cranberry juice ingestion on markers of cardiovascular health and cognitive function.
(2015) The effect of cranberry juice ingestion on markers of cardiovascular health and cognitive function., no. 34.
Background: Cranberry juice contains polyphenol compounds which may lower the risk of cardiovascular disease and improve cognitive function. Objective: The aim was to determine the effects of cranberry juice on blood pressure, cognitive function and markers of oxidative stress in healthy volunteers. Design: In this acute cross-over pilot study healthy volunteers (n=14) consumed 600ml/day of control juice (Duthie et al. 2006) or an intervention of Ocean Spray cranberry juice for seven days, with a washout period of three days. Some volunteers (n=10) provided 24 hour urine samples, which were collected at baseline and post consumption of the first juice, a third urine sample was optional (n=10). All urine samples were analysed for urinary antioxidant capacity and total phenolic content. Results: No significant changes were noted in blood pressure, heart rate, antioxidant capacity and total phenols. There was a significant difference in cognitive performance in two (Corsi block and Digit Span) of the three cognitive assessments. A significant age related effect in cognitive performance was observed in the Stroop test. There was a decrease in blood pressure and heart rate post intervention in comparison to baseline. The rise in total antioxidant capacity was significantly correlated with a rise in total phenolic content. Key words: Cranberry; cranberry juice; cognitive function; blood pressure; heart rate; oxidative stress; cardiovascular disease; total antioxidant capacity; total phenolic content