Cranberry

Cranberries, also popularly known as "green insulin", have been consumed for at least 400 years, their first historical reference being in a book about Amerindian tribes. It is also said about cranberries that they thrive in the moist and acidic soils of Massachusetts, but also in Canada, Argentina and Chile, and in Europe, in the Netherlands.


Cranberry fruits are rich in antioxidants, recognized as defenders of the body in the fight against free radicals, they contain vitamins and minerals, being considered some of the healthiest in the world. They contain: provitamin A, vitamins B1, B2, C, minerals, such as phosphorus, potassium, calcium, tannins, dietary fibers, flavonoids, saponins, essential fatty acids and more.


The most well-known benefits of cranberry fruits are soothing the pain caused by arthritis and reducing inflammation. According to a study conducted by the University of Kuopio, Finland, it was found that these fruits contain large amounts of quercetin, a pigment present in many fruits, vegetables, flowers, which has strong anti-inflammatory properties.


Being a rich source of calcium, cranberries help prevent the appearance of kidney stones. Moreover, they strengthen the bone system and reduce the risk of osteoporosis.

Also, the fruit should not be missing from the daily menu of people with diabetes. The cranberry contains a low concentration of fructose, thus helping to lower blood sugar levels.


At the same time, because they are rich in proanthocyanides, the daily consumption of cranberries protects us from infection with pathogenic bacteria, such as E.coli, Helicobacter pylori, Streptococcus mutans.