The cranberry is a glossy, bright red, tart-tasting berry and is closely related to the blueberry. Like blueberries, cranberries can be found growing as wild shrubs, but are also grown to be cultivated.
Cranberries are rich in fiber and are an excellent source of Vitamin C and phytonutrients, such as flavonoids and proanthocyanidins (PAC).They contain more phenolic antioxidants than nineteen of the most popular consumed fruits according to a study published in the Journal of Agriculture and Food Chemistry.
Numerous studies have established the role of cranberries in fighting urinary tract infections (UTIs) such as cystitis. According to one scientific advisor, cranberries are not only nutritious but have unique antiadhesion and antibacterial properties not found in other fruit:
"There have been multiple clinical studies done using cranberry juice and it turns out that cranberry has unique antiadhesion properties that prevent certain harmful bacteria from sticking to cells in our body. This newer concept of antiadhesion is not just limited to UTIs (urinary tract infections) but potentially other harmful bacteria as well, including those responsible for stomach ulcers and gum disease."
Multiple studies have found that flavonoid compounds including anthocyanins, flavonols, and proanthocyanidins, found naturally in cranberries, are able to fight leukemia, breast, lung, colon and potentially many other types of cancer.
Cranberry juice has been shown to inhibit bacteria associated with peptic ulcers, H. pylori. Though most ulcers are not life-threatening, H. pylori bacteria has been associated with stomach cancer, acid reflux disease and gastritis. Cranberries' properties have also been shown to help reduce diarrhea.
In a study that appeared in the Journal of the American Dental Association, a component of cranberry juice was demonstrated to have the ability to stop bacteria from adhering to teeth and gums, thus reducing plaque and periodontal disease.
Tips on Using Cranberries
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