DMAC    
cranberrys
 

CONSENSUS IN THE CRANBERRY INDUSTRY

On March 26, 2009, a first press release by the Cranberry Institute announced the initiative of the working group on the DMAC assay.
“The US cranberry industry has teamed up with a group of scientists to develop a standardized test that can be used to measure proanthocyanidins (PACs) – the antioxidants in cranberries that are thought to be responsible for the berries’ antibacterial benefits”.

NOTHING IS PERFECT

In the publication of the DMAC assay in 2010, it was clearly stated that the DMAC assay using the A2 standard could not measure all PACs in the powders and the juice cocktail that were used in the study.

Recent criticism also mentioned that the assay was limited to “soluble” PACs and did not measure PACs in cranberry fruit and presscake, where they stick to the plant material and are not immediately bioavailable.
It has also been suggested to replace the A2 standard by a proprietary presscake standard. This would improve the accuracy of the assay but still not allow the quantitation of all PACs (A and B type) in cranberry products. For further information

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