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Food Chem 2014 Aug 15;157:540-52

Phenolic composition, antioxidant properties, and endothelial cell function of red and white cranberry fruits.

Tulio AZ Jr, Jablonski JE, Jackson LS, Chang C, Edirisinghe I, Burton-Freeman B


The effects of phenolic constituents in red cranberry extracts (RCE) and white cranberry extracts (WCE) on the endothelial cell function were investigated. Peonidin-3-O-galactoside, cyanidin-3-O-arabinoside, and cyanidin-3-O-galactoside were the predominant anthocyanins characterized, whereas a procyanidin tetramer was the predominant proanthocyanidin identified. The antioxidant properties of RCE and WCE were not significantly different regardless of antioxidant assays (DPPH, FRAP, and TEAC) used. Both RCE and WCE induced the phosphorylation of Akt in vitro in human umbilical endothelial cells (HUVEC), resulting in the phosphorylation of endothelial nitric oxide synthase, cell migration, and tube formation. The enhanced phosphorylation of PI3/Akt kinase in HUVEC, endothelial cell wound healing, and tube formation elicited by RCE and WCE suggest that overall phenolic constituents rather than individual phenolic compounds within the cranberry matrix may be responsible for these biological effects.

Category: Journal Article
PubMed ID: #24679816 DOI: 10.1016/j.foodchem.2014.02.047
Includes FDA Authors from Scientific Area(s): Food
Entry Created: 2014-04-01 Entry Last Modified: 2014-06-04