|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%|
|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