Cranberry Juice Promotes Salicylic Acid Absorption

May 23, 2005

1 Min Read
Cranberry Juice Promotes Salicylic Acid Absorption


Cranberry Juice Promotes Salicylic Acid Absorption

ABERDEEN, ScotlandRegularconsumption of cranberry juice promotes increased absorption of salicylic acid,a potentially beneficial anti-inflammatory compound found in the diet, accordingto a study published in the Journal of Agricultural andFood Chemistry (53, 8:2897 -2900, 2005)(http://pubs.acs.org/journals/jafcau/index.html).

Researchers administered 250 ml of cranberry juice or placebo three times perday to two groups of 11 healthy female subjects of equivalent age, weight andheight. Urinary levels of salicylic acid and salicyluric acid (a urinarymetabolite of salicylic acid) as well as plasma levels of salicylic acid wereassessed weekly. Consumption of cranberry juice was linked to a significantincrease in salicyluric acid and salicylic acid levels in urine within one weekof the intervention. After two weeks, plasma salicylic acid levels increasedslightly but significantly.

The researchers concluded regular consumption of cranberry juice leads toincreased absorption of salicylic acid from dietary sources.

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