Cranberries are among some of the finest fruits that are most investigated by scientist for their antioxidative behavior. Since the seventeenth century, cranberries have been used for an assortment of medicinal purposes: stomach ailments, liver problems and blood disorders.
Anthocyanins indeed are key antioxidants in cranberries but in some cases flavonoids and proanthocyanidins (PACs) are stronger antioxidants than anthocyanins and ascorbic acid contributes very little to antioxidants content and activity.
Antioxidants found in cranberries are of special importance and contribute greatly to the wellbeing of the body. PACs inhibit the fimbrial adhesion of bacteria, including Escherichia coli, to the urinary tract epithelium. Of the bacterial cannot adhere, they will be washed away with the flow of urine.
Cranberries are phytochemical phenoms that provide five times the antioxidant content of broccoli due to their high concentration of anthocyanidins. These antioxidants have been shown to inhibit the development of atherosclerosis, cancer and other degenerative disease.
Tannins found in cranberries may also stop ulcers by lowering the ability of Helicobacter pylori to settle in the stomach.
Cranberries and antioxidants
