WPI Research Shows How Cranberry Juice Fights Bacteria at the Molecular Level

The study tested proanthocyanidins or PACs, a group of flavonoids found in cranberries. Because they were thought to be the ingredient that gives the juice its infection-fighting properties, PACs have been considered a hopeful target for an effective extract. The new WPI report, however, shows that cranberry juice, itself, is far better at preventing biofilm formation, which is the precursor of infection, than PACs alone. The data is reported in the paper "Impact of Cranberry Juice and Proanthocyanidins on the Ability of Escherichia coli to Form Biofilms," which will be published on-line, ahead of print on Oct. 31, 2011, by the journal Food Science and Biotechnology.

WPI Research Shows How Cranberry Juice Fights Bacteria at the Molecular Level