Cranberry has the characteristics of high moisture, low heat, high fiber and many minerals, thus it is very popular.
The fruit of Cranberries is 2~5 cm oval berries, from white to crimson, with a sour and sweet taste. Cranberry has the characteristics of high moisture, low heat, high fiber and many minerals, thus it is very popular.
Please kindly see the following functions and effects of Cranberry
1.Prevention of urethral infections
The most unique effect of cranberry is to effectively prevent urethral infection (UTI).80%~90% of urethral infection is caused by Escherichia coli. Domestic and abroad scholars have studied the mechanism of this function for many years. It has been believed that various acidic substances in cranberry can increase the acidity of urine in bladder and kill Escherichia coli in urethra. In 1998 study by scientists,Howell AB et al,of the state university of New Jersey identified the active substance in cranberries responsible for inhibiting urinary infection for the first time, is the concentrated tannic acid or proanthocyanidins isolated from cranberries (PACs). Proanthocyanidins are concentrated tannic acids, mainly oligomers or polymers of epigallocatechin and epigallocatechin. The content of proanthocyanidins in cranberries is 34.3 mg/100g. A large number of studies have shown that it has anti-bacterial adhesion characteristics and can prevent Escherichia coli and other pathogenic bacteria from sticking to the epithelial cells and bladder wall of the urethra. The pathogenic bacteria flow away with the urine, thus preventing the occurrence of urethral infection.
2.Resist Helicobacter pylori
Cranberry contains proanthocyanidins, ellagic acid, phenolic acid, resveratrol and other substances, with antibacterial effect. Many studies have shown that cranberry can inhibit the infection of Helicobacter pylori and has a good effect on the prevention of gastric ulcer, gastric cancer and duodenal ulcer.
3.Antioxidants
Flavonoids in cranberries have antioxidant functions in vivo and in vitro trials, especially flavonols and proanthocyanidins have preventive effects on atherosclerosis.
4.Prevention of cardiovascular diseases Cranberry contains hyperoside, five hydroxyflavone, myricetin and other flavonols, which together with anthocyanin determine the color of cranberry fruit. Flavonol has strong antioxidant activity, can inhibit the oxidation of low density lipoprotein cholesterol, reduce the level of triglyceride in blood, and help to promote cardiovascular health.
5.Protection of the mouth and teeth It was found that the substances isolated from cranberry juice could decompose the bacteria in the mouth, especially deform streptococcus in saliva that caused dental caries and plaque, thus protecting the teeth.
6.Lowering blood pressure The property of Cranberry’s low sodium and high potassium make it with the effect of lowering blood pressure. The study found that cranberry juice can promote the production of nitric oxide in vascular endothelial cells and relax blood vessels, thus lowering blood pressure. This helps explain how cranberries can help promote healthy blood pressure levels. Apostolidis et al. used water-soluble cranberry extracts to fuse oregano, rosemary, and rhodiola as raw materials to determine their inhibitory effects on α- glucosidase, pancreatic α- amylase and ACE-1 to evaluate their antioxidant activity, as well as their effects on diabetes and antihypertensive. The results showed that the ability of inhibiting glucosidase, pancreatic α- amylase and ACE-1 was significantly enhanced after binding different components to cranberry extract, indicating that cranberry extract has antioxidant properties, lowering blood pressure and preventing diabetes.
7.Other health functions Cranberry also has a variety of other health care functions, such as moisturizing bowel defecation, lowering cholesterol, preventing heart disease, preventing arteriosclerosis, anti-oxidation, anti-tumor, anti-virus function, protecting liver, anti-ulcer.
