What does the research say?
One serving of cranberry provides at least 10 percent of the recommended daily allowance of vitamin C and fiber. Vitamin C protects the DNA of cells and prevents the formation of carcinogenic substances. Studies have shown that cranberries reduce the risk of breast, colon, prostate and lung and stimulate other cancer cells to self-destruct.
In limited studies on animals, animals that are fed cranberries were less susceptible to cancer. Cranberries also reduce inflammation, and thus the ability of cancers to invade other tissues. Human studies that compared people who have a diagnosis of cancer and those who are healthy, showed that people who generally eat more vegetables have a lower risk of several types of cancer, although there are significant individual variations.
Add dried cranberries to cereal, oatmeal or plain yogurt for breakfast. Reduce the sour taste by adding other fruits such as apples or pears. Fresh or dried, you can add them in meat salads or vegetable salads. Add them to pancakes, muffins, cakes. Mix them with nuts and other dried fruit, and use it as a snack.
Cranberries include beta-carotene, vitamin C, potassium, calcium, and magnesium. They have high antioxidant power, which is the source of the phytochemicals in flavonoids, including anthocyanins and proanthocyanidins, which prevents adhesion of the bacteria “Escherichia coli” to the bladder wall.