As cranberries ripen and change from green to white to red, powerful health-promoting antioxidants are formed. The seeds contain tocotrienols, the flesh anthocyanins, and the skin resveratrol, all of which have disease preventive potential.
Cranberries also contain PACs (proanthocyanidins) which interact with bacteria on a molecular level. PACs protect cells and prevent bacterial multiplication. With antibiotic resistance as a growing problem worldwide the medical community is interested in finding non-antibiotic preventive measures that are effective. This year both the American and Canadian Urological Association recommended cranberry juice and tablets as a treatment for those who suffer from recurrent urinary tract infections (UTIs). Cranberries prevent bacteria from adhering to cell walls so they cannot multiply and cause an infection. This anti-adhesion effect is also being investigated to control ulcers in the stomach and plaque production in the mouth which may lead to periodontal disease.
Bottom line: Not only do cranberries taste good and add a punch of color to a meal but they provide numerous health benefits as well.
