ISO Factory supply cranberry extract

Product Description

• Details

Cranberry Extract (Vaccinium macrocarpon L.) possess natural astringency, it contain PACs that prevent the adhesion of bacteria to the lining of the urinary tract. Cranberry Extract is also used for the prevention stomach ulcers and dental diseases.

Introduction:
Cranberry (Vaccinium macrocarpon L.) native to northeastern North America (eastern Canada, eastern United States, south to North Carolina at high altitudes). Cranberries are distinguished by their extremely sour taste, due to their low sugar and high acid content. Cranberries are rich in citric, malic, quinic and other acids. They also contain flavonoids, anthocyanins, ellagic acid, and vitamin C. Because of their tannin content, the berries possess a natural astringency. Recent research supports the notion that cranberries contain substances that prevent the adhesion of E coli and other bacteria to the lining of the urinary tract.
It was found that cranberry can cut down on skin cancer rates and relax and open blood vessels, the "anti-adhesion" mechanism of action found in cranberry PACs may also help prevent certain bacteria from adhering to the stomach and the mouth, with implications for the prevention stomach ulcers and dental diseases.
This berry is naturally packed with polyphenols (very strong antioxidants) and especially Proanthocyanidins (PACs). Unlike most other plants and berries rich in polyphenols that contain type B PACs, like grapes and green tea, cranberry only contains type A PACs. This specific feature is the source of the extraordinary power of Cranberry, as PACs A are the only ones that have an anti bacterial activity. This activity is obtained through a unique anti adhesion property: bacteria cannot hook and are naturally “flushed away” from the body.
AFSSA (French FDA) recognised in ***4 that a daily intake of *6 mg of Cranberry PACs A per day helped to limit the adhesion of some bacteria (E.Coli) on urinary tract, thus limiting the risk of UTI. More recent studies evidence the role of PACs A on peptic ulcer prevention and other bacteria related infections.

*6 mg PAC by BL-DMAC = *2 mg PAC by HPLC
*6 mg PAC by BL-DMAC = **4 mg PAC by Bate Smith

Chemically, cranberry PACs are unstable with a tendency to polymerize at temperatures above *1o F and through oxidation. Therefore, the smaller readily absorbable dimers and trimers must remain well-protected from heat and air during processing. These small molecules and the PAC metabolites are responsible for the bioactivity of cranberry extracts which produces the anti-adhesion effect against E.coli in the urinary tract.

Specification:
*0% Organic acid,

9% Quininic acid,

5%~*0% Proanthocyanidin by UV,

1%—*0% PAC by BL-DMAC

Benefits:
1. UTI protection, Prevent and treat urinary tract infections
2. Cut down on skin cancer rates
3. Peptic ulcer prevention
4. Relax and open blood vessels
5. Mouth hygiene, Dental caries
6. Strong antioxidant
Possible contraindications
An autumn ***4 caution from the Committee on Safety of Medicines, the UK agency dealing with drug safety, advised patients taking warfarin not to drink cranberry juice after adverse effects (such as increased incidence of bruising) were reported, possibly resulting from the presence of salicylic acid native to polyphenol-rich plants such as the cranberry. However, during *****8, several reviews of case reports and pilot studies have failed to confirm this effect, collectively indicating no statistically significant interaction between daily consumption of **0 mL cranberry juice and warfarin in the general population. A gene (VKORC1, CYP2C9) has been shown to change warfarin sensitivity. This gene may also contribute to bruising susceptibility as a result of cranberries for carriers of the gene. A couple of possible cases of Warfarin interaction with cranberry have been reported.