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Changes in blood lipid parameters with chronic cranberry consumption in healthy human adults
Author(s) -
Kalgaonkar Swati,
Gross Heidi B.,
Keen Carl L.
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.6.a1093-c
Subject(s) - consumption (sociology) , blood lipids , medicine , food science , biology , cholesterol , social science , sociology
Cranberries have been reported to contain compounds that can lower cholesterol levels and reduce the susceptibility of LDL to oxidation. The current study investigated changes in blood lipid parameters and low density lipoprotein (LDL) oxidation after the chronic consumption of sweetened dried cranberries (SDCs) for 1 month.. Study participants with LDL levels ≥ 160 mg/dL and not on cholesterol lowering medication(s), were randomized into three treatment groups (n=8/group) of A, B, and C receiving 1, 2, or 3 servings of SDCs, respectively for 29 days (1 serving ~40g SDCs). Subjects abstained from other cranberry products for the study duration. Blood samples were drawn on three study days (days 1, 15 and 29) and were analyzed for lipid profiles and oxidized LDL levels. Overall, the subjects neither gained nor lost weight throughout the study period. Groups A and B did not demonstrate a decrease in total cholesterol or LDL. Group C demonstrated a trend towards decreased total and LDL cholesterol levels. High Density Lipoprotein levels were not affected in any of the groups. Reductions in oxidized LDL levels were dose‐dependent and statistically significant in group C (p=0.02). This probe study supports the concept that the consumption of high amounts of cranberries can help lower total and LDL cholesterol, and decrease LDL oxidation.