Cranberry Power
Cranberries are one of those super-foods that never go out of fashion. A favorite of the pilgrims, cranberries are as popular now as they were then. They are also readily available year round and offer a myriad of health benefits. Below are just a few:
1. Antioxidants. Often identifed in food by their deep-colored pigment, such as the deep red color of cranberries, antioxidants are important components in plants that are showing potential to protect the body from harmful oxidants known as free radicals, which may weaken the immune system, among other things. (1)
2. Urinary Track Health. Cranberries have a wide array of antioxidants, but one kind that is unique to cranberries is proanthocyanidins. this type of flavonoid antioxidant keeps certain bacteria from adhering to the wals of your bladder, helping you maintain a healthy urinary tract. (2-3)
3. Heart Health. In addition to proanthocyanidins, cranberries also contain another type of flavonoid antioxidant–anthocyanins. While more research is needed on the effects of this antioxidant, preliminary studies suggest that flavonoid antioxidants may work by helping to maintain healthy cells, tissues, and arteries, which means helping to maintain a healthy heart. And, fruits and vegetables are important for maintaining a good health and reducing the risk of certain diseases, including heart disease. (4)
Sources:
1. Urquiaga I, Leighton F. Plant Polyphenol Antioxidants and Oxidative Stress. Presented at the conference “Biology and Pathology of Free Radicals: Plant and Wine Polyphenol Antioxidants” held July 29-30, 1999 at the Catholic University, Santiago, Chile (PUC-PBMEC99)
2. Avorn j., Monane M., Gurwitz JH., Gynn RJ, Choodnovskiy L., Lipsitz LA. Reduction of bacteriuria and pyruia after ingestion of cranberry juice. Journal of the American Medical Association, 1994: 271:751-754.
3. Howell AB, Reed JD, Krueger CG, Winterbottom R, Cunningham DG, Leahy M. A-Type cranberry proanthocyanidins and uropathogenic bacterial anti-adhesion activity. Photochemistry 2005: 66:2281-2291.
4. USDA Database for the Flavonoid Content of Selected Foods, Release 2.1 (2007)
(photo © Charles Armstrong/Univ of Maine Extension Office)
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