Cranberry is rich in antioxidants, which protect against cancer, strengthen the heart and prevent urinary tract infections and fight inflammation of the prostate, reducing the risk of benign hyperplasia.
It is also a very good source of vitamins C, K and E, manganese and fibre. For example, half a cup of juice contains 6.65 mg of vitamin C, 2.30 g of fibre, 0.18 mg of manganese, 2.55 mg of vitamin K and 0.60 mg of vitamin E, and does not exceed 23 calories. At the same time, it is particularly rich in proanthocyanidins, flavonoids, flavonols, flavonols, oleic acid, chlorogenic acid, quercetin, myricetin and other substances, which together are compounds with an antioxidant effect up to five times stronger than that of vitamins C and E.
In addition, research has shown that it helps to fight cancer cells before and after the onset of the disease and may also prevent metastases.
Also, eating cranberries reduces “bad” cholesterol and fights chronic inflammation that has been associated with the development of arterial plaque, preventing cardiovascular disease. At the same time, research shows that it reduces inflammation of the gums caused by the bacteria responsible for periodontitis.