Affiliation: Department of Food Science and Nutrition, University of the Aegean, Myrina, Lemnos 81400, Greece.
Background: Accumulating evidence suggest that dietary modification can lower the risk for several cancer types’ development. Cranberry in particular, has been shown to have anti-oxidative, -inflammatory and -proliferative properties in vitro.
Objective: To present the latest knowledge regarding the role of cranberry extracts against human cancer several types.
Methods: A review of the literature documenting both in vitro and in vivo anti-cancer effects of whole cranberry and/or its extracts is conducted.
Conclusions: Current data provide evidence for several anti-cancer properties of either whole cranberry and/or its extracts. The discovery of the specific cranberry components and the appropriate concentrations that exert such beneficial effects along with verification of the preliminary in vitro results in in vivo settings could potentially lead to the invention of novel safer and efficient anti-cancer therapeutic agents.