Roxanne is exploring the possible protective health effects of eating cranberries, which contain chemicals that act as antioxidants. Our bodies need oxygen for breaking down and using food, but a by-product of using oxygen in our bodies is the 
production of harmful chemicals called oxidants. Oxidants act by damaging cells in the body, and environmental conditions like pollution and activities like smoking can increase the oxidants in our bodies. Oxidants contribute to, among other health conditions, cardiovascular disease and stroke. Our bodies possess naturally-occurring antioxidants which help to stop the destructive activity of oxidants. Certain chemicals, such as polyphenols and flavenoids which are present in some foods, are also antioxidants, and may prevent oxidant damage themselves or boost our natural defenses to help prevent disease.Cranberries are an important dietary source of polyphenols and researchers at UPEI are studying whether cranberry extracts added to food can reduce the effects of diseases like cardiovascular disease or strokes. Roxanne has been working with a strain of rats that have a genetic predisposition for cardiovascular disease and obesity, and looking at antioxidant levels in the rats after feeding them diets varying in cholesterol and cranberry. The main hypothesis is that there will be a significant increase in the antioxidant levels of those who were fed a diet containing cranberries. Such a result would have great implications for the role of cranberries and other fruits and vegetables in preventing or reducing the occurrence of chronic diseases.
Student Research