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Antioxidants 2016, 5(3), 27;

Cranberries and Cancer: An Update of Preclinical Studies Evaluating the Cancer Inhibitory Potential of Cranberry and Cranberry Derived Constituents

Department of Medicine, Division of Hematology and Oncology, Medical College of Wisconsin, 8701 Watertown Plank Road, Milwaukee, WI 53226, USA
Department of Food Science and Technology, University of Nebraska, 256 Food Innovation Complex, Lincoln, NE 68588-6205, USA
Department of Statistics, University of Nebraska, Lincoln, NE 68583, USA
Quantitative Life Sciences Initiative, University of Nebraska, Lincoln, NE 68583, USA
Author to whom correspondence should be addressed.
Academic Editor: Dorothy Klimis-Zacas
Received: 30 June 2016 / Revised: 11 August 2016 / Accepted: 15 August 2016 / Published: 18 August 2016
(This article belongs to the Special Issue Berry Antioxidants in Health and Disease)
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Cranberries are rich in bioactive constituents reported to influence a variety of health benefits, ranging from improved immune function and decreased infections to reduced cardiovascular disease and more recently cancer inhibition. A review of cranberry research targeting cancer revealed positive effects of cranberries or cranberry derived constituents against 17 different cancers utilizing a variety of in vitro techniques, whereas in vivo studies supported the inhibitory action of cranberries toward cancers of the esophagus, stomach, colon, bladder, prostate, glioblastoma and lymphoma. Mechanisms of cranberry-linked cancer inhibition include cellular death induction via apoptosis, necrosis and autophagy; reduction of cellular proliferation; alterations in reactive oxygen species; and modification of cytokine and signal transduction pathways. Given the emerging positive preclinical effects of cranberries, future clinical directions targeting cancer or premalignancy in high risk cohorts should be considered. View Full-Text
Keywords: cranberry; cancer; proanthocyanidin; quercetin; ursolic acid cranberry; cancer; proanthocyanidin; quercetin; ursolic acid

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Weh, K.M.; Clarke, J.; Kresty, L.A. Cranberries and Cancer: An Update of Preclinical Studies Evaluating the Cancer Inhibitory Potential of Cranberry and Cranberry Derived Constituents. Antioxidants 2016, 5, 27.

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