Cranberry is a plant native to North America that contains anthocyanidins, flavonoids, proanthocyanidins, condensed tannins and phenolic acids in their composition, these components can prevent the adhesion of certain bacteria, including Escherichia coli, associated with urinary tract infections.
Cranberry’s anti-adhesion properties can also inhibit bacteria associated with stomach ulcer. Scientific research also shows that cranberry contains significant amounts of antioxidants and other phytonutrients with the potential to prevent
oxidative damage caused by the reactive oxygen species, thereby protecting the body against cardiovascular disease and certain types of cancer.
Therapeutic purpose:
- Prevention and treatment of urinary infections;
- Supplementary source of antioxidants (phenolic) – these antioxidants may play an important role in preventing heart disease and certain types of cancer.
- A high molecular weight component of cranberry has the ability to reverse and inhibit the aggregation of certain oral bacteria responsible for dental plaque and periodontal diseases “in vitro”.
- A high molecular weight constituent present in cranberry juice was used to inhibit the adhesion of H. pylori to gastric fluid “in vitro”. These preliminary results suggest that
cranberry may be beneficial in preventing peptic ulcers by inhibiting H. pylori adhesion in the gastric epithelium. - Flavonoids have been shown to be potent antioxidants “in vitro” and “in vivo” and can reduce the risk of atherosclerosis. Because it contains significant amounts of flavonoids and polyphenolic compounds that have been demonstrated.
