The cranberries belong to the same genus, Vaccinium, as the blueberries. Like blueberries, cranberries can still be found growing as wild shrubs in northern Europe, northern Asia, and North America.
Cranberries can help prevent and treat urinary tract infections, promote gastrointestinal and oral health, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke and even help prevent cancer.
The ability of cranberries to help prevent urinary tract infections (UTIs) is due to the unusual nature of their proanthocyanidins (PACs) that is related to prevention of UTIs. The special structure of these PACs acts as a barrier to bacteria that might otherwise latch on to the urinary tract lining. By making it more difficult for unwanted bacteria like E. coli to cling onto the urinary tract linings, cranberry's PACs help prevent the expansion of bacterial populations that can result in outright infection.
In much the same way, they also help prevent attachment of bacteria to the stomach lining (decreased adherence of the bacterium Helicobacter pylori to the stomach lining) and protect us from stomach ulcer. For the cardiovascular system and for many parts of the digestive tract (including the mouth and gums, stomach, and colon), cranberries can provide anti-inflammatory benefits. It is the phytonutrients in cranberries that are especially effective in lowering the risk of inflammation.
Meanwhile, as chronic excessive oxidative stress (from lack of sufficient antioxidant support) and chronic excessive inflammation (from lack of sufficient anti-inflammatory compounds) are two key risk factors promoting increased likelihood of cancer, since cranberries are loaded with unique array of antioxidant and anti-inflammatory nutrients, they have cancer-preventive benefits. These are especially likely in the case of breast, colon, lung and prostate cancer.
In addition, intake of cranberries also improves multiple aspects of immune function and to lower the frequency of cold and flu symptoms.
Recent research has also shown that cranberries may help optimize the balance of bacteria in our digestive tract: increasing the numbers of Bifidobacteria (considered to be a desirable and "friendly" type of bacteria) in the digestive tract. As a result, the bacterial environment of the digestive tract becomes more favorable.
However, the phytonutrients in cranberries provide maximal antioxidant benefits only when consumed in combination with each other and also only when consumed alongside of conventional antioxidant nutrients present in cranberries like manganese and vitamin C. When cranberry processing disrupts this antioxidant combination, health benefits from cranberry decrease. It is the overall blend of cranberry antioxidants that provides synergy with the strongest health benefits. Thus we need to eat cranberries in whole and in food form.
Many cranberries are water-harvested. The anthocyanin content of cranberries (the phytonutrients that give the berries their amazing red color) increases in direct proportion to the amount of natural sunlight striking the berries. If berries floating on top of water get exposed to increased amounts of natural sunlight, they are likely to develop greater concentrations of anthocyanins. These greater concentrations of anthocyanins are likely to provide us with stronger health benefits.
Cranberries can help prevent and treat urinary tract infections, promote gastrointestinal and oral health, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke and even help prevent cancer.
The ability of cranberries to help prevent urinary tract infections (UTIs) is due to the unusual nature of their proanthocyanidins (PACs) that is related to prevention of UTIs. The special structure of these PACs acts as a barrier to bacteria that might otherwise latch on to the urinary tract lining. By making it more difficult for unwanted bacteria like E. coli to cling onto the urinary tract linings, cranberry's PACs help prevent the expansion of bacterial populations that can result in outright infection.
In much the same way, they also help prevent attachment of bacteria to the stomach lining (decreased adherence of the bacterium Helicobacter pylori to the stomach lining) and protect us from stomach ulcer. For the cardiovascular system and for many parts of the digestive tract (including the mouth and gums, stomach, and colon), cranberries can provide anti-inflammatory benefits. It is the phytonutrients in cranberries that are especially effective in lowering the risk of inflammation.
Meanwhile, as chronic excessive oxidative stress (from lack of sufficient antioxidant support) and chronic excessive inflammation (from lack of sufficient anti-inflammatory compounds) are two key risk factors promoting increased likelihood of cancer, since cranberries are loaded with unique array of antioxidant and anti-inflammatory nutrients, they have cancer-preventive benefits. These are especially likely in the case of breast, colon, lung and prostate cancer.
In addition, intake of cranberries also improves multiple aspects of immune function and to lower the frequency of cold and flu symptoms.
Recent research has also shown that cranberries may help optimize the balance of bacteria in our digestive tract: increasing the numbers of Bifidobacteria (considered to be a desirable and "friendly" type of bacteria) in the digestive tract. As a result, the bacterial environment of the digestive tract becomes more favorable.
However, the phytonutrients in cranberries provide maximal antioxidant benefits only when consumed in combination with each other and also only when consumed alongside of conventional antioxidant nutrients present in cranberries like manganese and vitamin C. When cranberry processing disrupts this antioxidant combination, health benefits from cranberry decrease. It is the overall blend of cranberry antioxidants that provides synergy with the strongest health benefits. Thus we need to eat cranberries in whole and in food form.
Many cranberries are water-harvested. The anthocyanin content of cranberries (the phytonutrients that give the berries their amazing red color) increases in direct proportion to the amount of natural sunlight striking the berries. If berries floating on top of water get exposed to increased amounts of natural sunlight, they are likely to develop greater concentrations of anthocyanins. These greater concentrations of anthocyanins are likely to provide us with stronger health benefits.
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