An American study suggests that cranberries may reduce brain-cell damage associated with strokes.
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In lab studies, researchers from the University of Massachusetts-Dartmouth exposed millions of rat brain cells to simulated stroke conditions and then exposed them to varying concentrations of cranberry extract obtained from fresh, whole cranberries.
Exposure to the highest concentration of extract – about a half a cup of whole berries – caused a 50% reduction in cell death. The study – which was described at a national meeting of the American Chemical Society – suggests that while not preventing strokes from occurring, cranberries may aid recovery in the early stages when the most severe damage occurs. Animal and human studies are needed to confirm the findings, and studies are underway to isolate the active beneficial compounds.
