Skip to main content

Table 1 Chemical characterization a of the cranberry treatment and placebo beverages

From: Consumption of cranberry polyphenols enhances human γδ-T cell proliferation and reduces the number of symptoms associated with colds and influenza: a randomized, placebo-controlled intervention study

 

Cranberry beverage

Placebo beverage

Proanthocyanidins, % dwbb

65-77%

0-1%

Sugars, % dwb

0.77-1.12%

0%

Anthocyanins, % dwb

6.8-11.3%

Not detected

Organic acids, % dwb

0.5-0.9%

0.1-0.2

Phenolic acids, % dwb

7.1-7.5%

Not tested

Flavonols, % dwb

6.8-10.0%

Not tested

Total Solids,% dwb

87.0-107.8%

0.1-1.2%

Sucralose (μg/mL)

152

149

Vitamin C

Not detected

Not detected

ORACc (μM AA/g)

62.1

Not detected

Colorant (Red 40/Blue 1)

None

1%

Brix by refractometry (o)

0.25

0.23

  1. aCharacterization of the beverages was by standard methodology and performed by the manufacturer of the beverages. Values were assessed in the lab of SSP by standard methodology and were computed against an ascorbic acid (AA) standard curve. bdwb, dry weight basis cORAC, oxygen radical absorbance capacity.