Antioxidant mechanisms and green extraction of cranberry-derived polyphenols

Antioxidant-rich natural compounds have received major research interest over synthetic antioxidants and preservatives. Cranberry ( Vaccinium macrocarpon Ait. ) has attracted the food industry’s attention for its bioactive qualities and for its clinically assessed beneficial impact on human health. With an ORAC (oxygen radical absorbance capacity) value of about 9584 µmol TE/100 g, fresh cranberries have a strong antioxidant capacity, and compared to many other popular fruits, its value is higher. Antioxidants which are present in plant polyphenols help keep free radical concentrations low in the human body, consequently preventing DNA damage, lipid peroxidation and protein carbonylation to ensure cellular protection against toxic effects, neutralization of free radicals’ access and disease prevention. The principal classes of phytochemicals that have antioxidants and pharmacological effects include polyphenols (flavonoids, condensed tannins, lignans), and carotenoids. In addition to directly scavenging free radicals, recent studies have demonstrated the contribution of cranberry antioxidants modulating gene expression and cell signaling pathways. This paper comprehensively reviews plant phytochemicals, it examines cranberries as a rich source of phytochemical antioxidants, detailing their health benefits, applications, and sustainable isolation via green extraction techniques.