Table 1

Chemical characterizationaof the cranberry treatment and placebo beverages
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

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.

Nantz et al.

Nantz et al. Nutrition Journal 2013 12:161   doi:10.1186/1475-2891-12-161

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