Despite their small size, cranberries provide powerful health-promoting nutrients that consumers have recognized for centuries. Long before modern research studies even began, Native Americans consumed cranberries alone and as an ingredient in sauces, breads, and pemmican (a mixture of berries and dried meat or fish, pounded into a pulp, shaped into a cake and dried in the sun). They also found that cranberries could stave off illnesses and as a component in ointments for treatment of wounds and blood poisoning.
Modern science has confirmed that cranberries provide a rich supply of naturally occurring compounds that can prevent a host of chronic diseases.
Urinary Tract Infection
Cranberries are well known for their role in prevention of urinary tract infections (UTI’s) or “bladder infections.” While this had previously been attributed to acidity, research now indicates that compounds called “tannins” prevent UTI-causing bacteria, E. coli, from attaching to the bladder wall.
Ulcer
Studies suggest that cranberries prevent certain strains of ulcer-causing bacteria from sticking to stomach cells (the first step in ulcer formation).
Gum Disease
Ongoing research appears to indicate that the anti-adhesion properties that prevent urinary tract infections may prevent certain bacteria from sticking to teeth. Reducing adhesion of bacteria could reduce plaque formation could help in preventing periodontal disease.
Cardiovascular Disease
Phytochemicals (plant nutrients) in cranberries know as flavonoids act as potent antioxidants. These antioxidants contribute to a healthy heart by reducing LDL, “bad”” cholesterol levels. A recent study showed that cranberries had the highest flavonoid content of 20 common fruits tested.
Cancer
Cranberries contain additional phytochemicals including anthocyanins, proanthocyanins, and phenolic compounds that possess anti-cancer properties. Studies at the University of Wisconsin states that as little as “one fourth of an ounce could have some benefit.”
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