Cranberries contain proanthocyanidins (PACs) that can prevent the adhesion of certain bacteria, including E. coli, associated with urinary tract infections to the urinary tract wall.

Cranberries contain a number of compounds that may play a role in helping prevent cardiovascular diseases and certain cancers. These are called flavonoids and include anthocyanins, which give cranberries their deep red color.

In 1998, research published in the Journal of the American Dental Association revealed that in vitro (lab) testing of compounds isolated from cranberry reversed adhesion of bacteria responsible for peridontal disease by as much as 58 percent. This indicated that selected compounds found in cranberry may have the potential to alter bacterial populations under the gum line, thus possibly resulting in alternative control of peridontal disease.



"Cranberry is a healthy fruit that is often over looked...."
-Sherry Tanumihardjo, Ph.D., researcher in the nutritional
sciences department at the University of Wisconsin-madison.


"Cranberries contained the most antioxidant phenols compared
to 19 commonly eaten fruits. Cranberries are loaded with anti-
oxidants and should be eaten more often."
- Joe Vinson, Ph.D., research chemist at the University of Scranton.



This information was obtained from:
The Cranberry Institute
3203-B Cranberry Hwy
East Mareham, MA 02538
www.cranberryinstitute.com