Cranberry Juice Linked to Lower Adhesion of Bacteria

In a new study published in Food & Function, cranberry juice decreased the attachment of E.coli bacteria to a test surface, suggesting that it may be beneficial in preventing and treating bacterial infections.

The ability to stick to surfaces is considered the first critical step in bacterial infections.  In this study researchers exposed E.coli to cranberry juice to assess its “sticking” ability. They found cranberry components that contained beneficial compounds called flavonols significantly decreased E.coli adhesion. These findings are important as they suggest cranberry juice may be effective as a possible treatment for drug-resistant “superbugs.”

The study “Atomic force microscopy-guided fractionation reveals the influence of cranberry phytochemicals on adhesion of Escherichia coli,” was led by Dr. Catherine Neto from the University of Massachusetts-Dartmouth and Dr. Terri Camesano from the Worcester Polytechnic Institute. Funding was provided by the Cranberry Institute.