NEW YORK, Sept. 8 (UPI) -- Preliminary findings show cranberries may reduce brain-cell damage associated with a stroke, researchers say.
In a report Monday at the 226th national meeting of the American Chemical Society, the world's largest scientific society, scientists said in lab studies using rat brain cells exposed to simulated stroke conditions, a concentrated cranberry extract reduced the death of brain cells by half compared to cells that did not get the extract.
Researchers say these findings suggest cranberries can aid recovery from stroke, particularly in its earliest stages, in which the most severe damage occurs. They claim their study demonstrates a link between cranberries and protection from stroke.
Stroke is the third leading cause of death in this country and the most common cause of disability in adults. It occurs when the blood supply to the brain is suddenly stopped, usually through a blood clot.
