Lee Swanson Research Update

Cranberry Extract Shows Promise Against Form of Esophageal Cancer

February 2008

A proanthocyanidin-rich cranberry extract was found to inhibit the growth and spread of human esophageal adenocarcinoma (a cancer in glandular tissue) cells, according to researchers at Ohio State and Rutgers University.

The researchers used two types of esophageal adenocarcinoma cell lines: SEG-1 (responsive to acid) and BIC-1 (non-acid-responsive) to test the cranberry extracts. The SEG-1 line was used to "gain insight into the mechanisms by which reflux of acid and bile salts promotes progression of Barrett’s esophagus and ultimately esophageal adenocarcinoma," researchers said.

Barrett’s esophagus is caused by acid reflux and it can become a precursor to esophageal adenocarcinoma. The National Institutes of Health estimates that Barrett’s esophagus affects about 700,000 adults in the United States.

Researchers incubated the test cells with varying concentrations of a proanthocyanidin-rich cranberry extract, ranging from 12.5 to 400 mcg per ml. They report a time- and dose-dependent effect on the viability and spread of the cells.

In addition, at a concentration of 50 mcg per ml, the acid-induced cell proliferation of SEG-1 cells was significantly reduced by the cranberry extract. The researchers report that apoptosis (programmed cell death) was 43.6 % greater in the cranberry extract-treated cells.

"In summary," the researchers wrote, "our results show that a cranberry proanthocyanidin-rich extract has potent effects on cell cycle regulation, cell viability, cell proliferation and apoptosis of esophageal adenocarcinoma cells."

Journal of Agricultural and Food Chemistry, published on line ahead of print

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