Antiadhesion: In a study in JAMA, cranberry juice was shown to offer protection in vitro by antiadhesion activity within two hours of consumption, for up to ten hours (Howell 2002).3 Antioxidant: Wilson et al. reported that cranberries significantly inhibit the in vitro modification of LDL-c (lowdensity lipoprotein cholesterol) by free radicals using a cupric sulfate and air exposure assay. They explained that the inhibition of LDL oxidation from Concord grape juice at dilutions less than or similar to those of the cranberry extract was found with juice containing a polyphenolic content twice that of the cranberry extract, indicating that cranberries may have twice the potency of Concord grape juice (Wilson 1998).