Cranberry Juice Consumption and Adhesion of Bacteria

Atomic force microscopy-guided fractionation reveals the influence of cranberry phytochemicals on adhesion of Escherichia coli

Prachi Gupta; Biqin Song; Catherin Neto, PhD; et al.Food & Function. June 2016; 7(6): 2655-2666

Key Findings: This study reveals that cranberry juice decreased the attachment of E.coli bacteria to a test surface, suggesting that the anti-adhesion properties of cranberry juice may be beneficial in preventing and treating bacterial infections.

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