Cranberries are low, creeping shrubs or vines up to 2 metres (7 ft) long and 5 to 20 centimetres (2 to 8 in) in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. Cranberry has a long history of use among Native American Indian tribes, primarily for treating urinary conditions. Juice and extracts from the fruit (berry) are used as medicine.
Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. The fruit is a berry that is larger than the leaves of the plant; it is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness.
The name cranberry derives from "craneberry", first named by early European settlers in America who felt the expanding flower, calyx, stem, and petals resembled the head, neck, and bill of a crane. The fruit of Cranberries is larger than the cranberry leaves of the cranberry plant.
Cranberries have vitamin C and fiber, and are only 45 calories per cup. In disease-fighting antioxidants, cranberries outrank nearly every fruit and vegetable, including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries. Cranberry is most commonly used for prevention and treatment of urinary tract infections (UTIs).
Researchers believed that the ability of cranberries and cranberry juice to help prevent urinary tract infections (UTIs) was partly related to the strong acidity of the cranberries. Recent research has shown that it's not the acidity of the cranberries, but the unusual nature of their proanthocyanidins (PACs) that is related to prevention of UTIs.
Antioxidants scavenge damaging particles in the body known as free radicals. Environmental toxins (including ultraviolet light, radiation, cigarette smoking, and air pollution) can increase the number of free radicals in the body, which are believed to contribute to the aging process as well as the development of a number of health problems such as heart disease, cancer, and infections.
Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. The fruit is a berry that is larger than the leaves of the plant; it is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness.
The name cranberry derives from "craneberry", first named by early European settlers in America who felt the expanding flower, calyx, stem, and petals resembled the head, neck, and bill of a crane. The fruit of Cranberries is larger than the cranberry leaves of the cranberry plant.
Cranberries have vitamin C and fiber, and are only 45 calories per cup. In disease-fighting antioxidants, cranberries outrank nearly every fruit and vegetable, including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries. Cranberry is most commonly used for prevention and treatment of urinary tract infections (UTIs).
Researchers believed that the ability of cranberries and cranberry juice to help prevent urinary tract infections (UTIs) was partly related to the strong acidity of the cranberries. Recent research has shown that it's not the acidity of the cranberries, but the unusual nature of their proanthocyanidins (PACs) that is related to prevention of UTIs.
Antioxidants scavenge damaging particles in the body known as free radicals. Environmental toxins (including ultraviolet light, radiation, cigarette smoking, and air pollution) can increase the number of free radicals in the body, which are believed to contribute to the aging process as well as the development of a number of health problems such as heart disease, cancer, and infections.
Comments
Post a Comment