Cranberry Juice Benefits: The benefits of cranberry
Urinary tract infections. Consumption of cranberry juice or taking cranberry tablets would be particularly effective in women to prevent infection urinaires3-4. By cons, to date, no study has demonstrated that consumption of juice or other cranberry products can cure urinary tract infections (see our record urinary infection).
To find the recommended doses in people prone to urinary tract infections, visit our plug Cranberry (psn) in the produce section of NHPs.
Before becoming red, cranberry is white. If one gathers at this time, it produces a clear juice. It is slightly less acidic than red, but would have substantially the same nutritional value and the same total antioxidant capacity. By cons, it is unclear if the employer provides health benefits all the red cranberry juice.
Gastrointestinal disorders. Studies indicate that regular consumption of cranberry juice could prevent infection by Helicobacter pylori in estomac13, 15. This bacterium is a cause of many stomach problems, including chronic gastritis and gastric and duodenal ulcers. The addition of cranberry juice to conventional therapy would eradicate more effectively bactérie14.
Dental health. Consumption of cranberry and its various compounds reduce the formation of plaque, tooth decay and diseases parodontales13. By cons, most commercial juices available on the market have a high sugar content and high acidity. They are not beneficial as regards hygiene buccale16.
Various compounds isolated from cranberries may be used as supplements to improve oral health. Flavonols and proanthocyanidins extracted from cranberries have been shown to inhibit acid production by bacteria involved in the development of dental caries (Streptococcus mutans) and reduce the formation of dental biofilm, responsible dentaire17 plate, 18.
Cardiovascular disease. Several studies indicate that consumption of flavonoids in foods and beverages may reduce the risk of athérosclérose5, processes leading to the development of cardiovascular disease. In vitro research shows that extracts of cranberry flavonoids prevent oxidation of LDL (bad cholesterol) as well as the aggregation of platelets, markers linked to disease cardiovasculaires5. Furthermore, consumption of cranberry juice would increase the HDL (good cholesterol) 19. Consumed at 500 ml (2 cups) per day, the cocktail of low calorie cranberry significantly decrease the pressure artérielle19.
Cancer. Several epidemiological studies show that diets rich in fruits and vegetables reduces the risk of some cancers. In vitro studies show that extracts and compounds from cranberries may inhibit the growth and proliferation of various cancers including breast, colon, prostate and poumon21.
Protecting neurons and Alzheimer’s disease. Cranberries, like blueberries, have been linked to protective effects of neurons (nerve cells) 13. Studies in animals suggest that eating more berries could inhibit or reverse the loss of communication between brain cells. It also would prevent some age-related deficiencies that can affect various aspects and cognitifs13 engines. Furthermore, consumption of fruit juices and légumes23, particularly extracts of cranberry, blueberry and bleuets24 could have a protective effect against Alzheimer’s disease.
The antioxidant compounds are more abundant in the dried cranberries in fresh cranberries, because of the concentration-related séchage11. However, they retain the same properties. But their added sugar content is often high, it’s best eaten in moderation.
The antioxidant capacity of cranberries is now unanimous among the scientific community. After the blueberries, the fruit would be having the best activity antioxydante12, with values higher than many fruits such as apples, red grapes, strawberries, grapefruit and fisheries1, 2.
Flavonoids. Cranberry contains different types of flavonoids, potent antioxidants that can neutralize free radicals in the body and thus prevent the onset of cardiovascular disease, certain cancers and various diseases associated with aging. The 3 main classes of flavonoids in cranberries are the anthocyanins (responsible for red coloration), flavonols and proanthocyanidins. These also prevent the adhesion of the bacteria E. coli causing infections to the channel walls urinaire3.
Resveratrol. Cranberry contains resveratrol, a polyphenol class of stilbenes. Although the antioxidant activity of resveratrol in red wine is well documented, little research on the active compound in cranberry have been réalisées13. According to one study, the concentration of resveratrol in the cranberry juice would be comparable to that present in the juice raisin26.
Ursolic acid. Cranberry contains ursolic acid, a molecule of the class of triterpenes. This molecule would be a potential anti-cancer by inhibiting the proliferation of certain types of cancer (breast and liver)