Flavonoids have been shown to function as potent antioxidants both in vitro and in vivo and may reduce the risk of atherosclerosis. Cranberries contain significant amounts of flavonoids and polyphenolic compounds that have been demonstrated to inhibit low density lipoprotein oxidation.^32,44,61 Ongoing research continues to suggest that cranberries may offer a natural defense against atherosclerosis.

Atherosclerosis, in the simplest terms, is the accumulation of low density lipoprotein (LDL), or "bad cholesterol", in arteries resulting in restricted blood flow. In the advance stages of the disease blood flow may be decrease severely or cease completely resulting in angina (chest pain), a thrombosis (blood clot) and/or myocardial infarction (heart attack). Atherosclerosis is a primary cause of cardiovascular disease. According to the American Heart Association (2001), on average one person in the US dies every 33 seconds from a cardiovascular illness.

Select References:
32. Krueger, C.G., Porter, M.L., Weibe, D.A., Cunningham, D.G., and Reed, J.D. Potential of cranberry flavonoids in the prevention of copper-induced LDL oxidation. Polyphenols Communications, 2000. Freising-Weihenstephan (Germany). 2: 447-448.

44. Reed, J. Cranberry flavonoids, atherosclerosis and cardiovascular health. Critical Reviews in Food Science & Nutrition, 2002. 42(Suppl.): 301-316.

61. Wilson, T., Porcari, J.P. and Harbin, D. Cranberry extract inhibits low density lipoprotein oxidation. Life Sciences, 1998. 62(24): 381-386.