Omega-3
Essential Fatty Acids:
Cranberry oil has a high linolenic acid content.
Linolenic acid has been implicated as a food additive and nutraceutical
in preventing coronary heart disease and cancer. Cranberry oil
also has a high polyunsaturated: saturated ratio in a neutral lipid
fraction, of 10:1. This ratio is regarded as having value in reducing
serum cholesterol, atherosclerosis and in preventing heart disease.
The omega-3 fatty acids contained in the cranberry seed oil
extracts are essential for growth and development
throughout the life cycle. For example, omega-3 fatty acids are
known to play an important role in, 1) the normal function of
the retina and brain, especially in new born infants, 2) maintaining
favorable serum triglycerides in normal subjects and in patients
with hypertriglyceridemia, 3) the normal function of the vascular
and neurological systems, and 4) reducing LDL (low density lipoprotein)
cholesterol in patients with hyperlipidemia (provided that the
saturated fatty acid content in the diet is decreased).
One class of major components found in cranberry seed oil extracts
of the invention are the fatty acids. In particular, cranberry
seed oil extracts of the invention are rich in omega-3, omega-6,
and omega-9 fatty acids. Typically, the cranberry seed oil extract
contains, by weight, approximately 30-38%, (typically about 33%)
.alpha.-linolenic acid (omega-3), 35-39% (typically about 38%)
linoleic acid (omega-6), and 20-22% (typically about 21%) oleic
acid (omega-9). Moreover, cranberry seed oil extracts of the
invention have the additional advantages of being edible, having
a pleasant flavor, and preferably having good oxidative stability.
In contrast, other known sources of fatty acids lack these advantages.
For example, flaxseed oil (linseed oil) is not an edible oil,
but rather a "drying" oil used in the painting industry.
Oils from soybean, fish, rapeseed, and canola lack the pleasant
flavor and the presence of beneficial tocotrienols. In addition,
fish oil lacks the stability against oxidation exhibited by cranberry
seed oil. Moreover, none of these oils have the superior combination
of therapeutic compounds found in cranberry seed oil. Specifically,
while these oils have omega-3 fatty acids, isolated cranberry
seed oil of the invention also has both omega-6 and omega-9 fatty
acids which play important roles in various health aspects.
Omega-6
Essential Fatty Acids:
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Omega-9
Fatty Acids:
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Antioxidant
Compounds:
Cranberry seed extracts deliver a variety of naturally-occurring
antioxidants. With the delivery of a flour and an oil, both lipid
and water-soluble antioxidants are available in each appropriate
extract. As this is a rather broad category, more information on
certain
types
are
described
below.
Vitamin
E (Tocopherols and Tocotrienols):
Cranberry seed oil contains an unprecedented profile
of all 8 isomers of tocopherols and tocotrienols (vitamin E). A
large body of research has shown the importance of tocopherols
and tocotrienols
in the
defense
against
numerous
biological disorders.
Cranberry seed oil has a very high concentration
of gamma tocopherol. This level is much higher than is found
in oils
such as safflower and grape seed oil. The gamma tocopherol has
the most antioxidant capacity of all of the tocopherols and contributes
to the stability
of highly unsaturated
oils in the cranberry oil. The
gamma tocopherol may be as important as alpha tocopherol in preventing
degenerative diseases.
Healthy skin and hair is also supported by omega-3 EFAs as well
as by the naturally occuring components of viamin E: tocopherols
and tocotrienols. Tocotrienols are known as "super vitamin
E" and can be 4 times more powerful than than tocopherols.
Cranberry seed oil has significant levels of each.
Prior to the discovery of cranberry seed
oil, palm oil was the most practical source of tocotrienols.
Cranberry seed oil has the superior advantage
over palm oil of having very little of the undesirable palmitic
acid, the saturated fatty acid thought to contribute
to heart disease.
Carotenoids
Cranberry seed oil has a yellow color which indicates
a presence of carotenoids. They give cranberries their deep red
color and, like other antioxidants, help protect cells from free
radical damage.
Phytosterols
(Plant Sterols):
Plant sterols (phytosterols), including beta-sitosterol,
are naturally-occuring,
heart-healthy compounds that have
been shown to positively influence cholesterol levels in the bloodstream
by inhibiting the absorption of cholesterol
from the intestine,
and ultimately decrease blood serum cholesterol. Plant sterols
are also reported to inhibit colon cancer development.
Phospholipids:
Phosphatidylinositiol and phosphatidylcholine are
found in cranberry seeds. The
phosphatidylcholine, also known as lecithin, is found in human
beings in the nervous system and the brain. Lecithin
also has use as an edible and digestible surfactant. It is usable
in manufacturing foods such as margarine and chocolate. Lecithin
is a natural antioxidant that can increase oil stability and shelf
life. Lecithin also has use in pharmaceuticals, cosmetics, skin
care, and in treating leather and textiles.
Fiber
(Soluble & Insoluble):
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Quinnic
Acid:
Known for giving the cranberry an undesirable taste,
quininic acid is believed to have powerful nutraceutical properties.
When ingested,
quininic
acid is converted to hippuric acid. Hippuric acid is believed to
remove toxins from the bladder, kidneys, prostate and testicles.
Calcium,
Potassium and Iron:
Cranberry seed flour is an excellent source of
highly bioavailable dietary calcium, potassium and iron.
Amino
Acids:
Cranberry
seed flour contains all branch chain amino acids (a complete protein
profile). These important nutrients are deemed "essential" as they
must be ingested in your diet.
