The effect of cranberry juice ingestion on markers of cardiovascular health and cognitive function.

Abstract

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