Herbal Commentary-Cranberry #Health #Nutrition #Cranberry

            Native Americans were the first to use cranberries in various areas of their lives.  They valued its applications in food, fabric dye and as a healing agent.  Afterwards, this dynamic fruit was used on ocean voyages to prevent scurvy.  Currently, cranberries can be consumed in their fresh, whole form, as a juice, dried or as a sauce.  Some research indicates that cranberries may be helpful in preventing urinary tract infections (UTIs).  Specifically, their consumption was shown to have an anti-microbial effect on Klebsiella bacteria, and E. coli.  Other research suggests that cranberry intake may be effective against H. pylori infection in women when combined with antibiotics and a proton-pump inhibitor.  As a result of its microbial-inhibiting properties, cranberry’s role in preventing UTIs becomes clearer.  Many of these microbes can lead to the formation of UTIs and their reduction should be a critical part of treating this disease.  Cranberry intake has also shown promise for promoting healthy blood-lipid profiles type-2 diabetics.  Their ability to reduce LDL cholesterol and total cholesterol levels was specifically noted.  Additional research is needed to further examine studies on the potential benefits of cranberry intake.  Although cranberry can be consumed in a variety of ways, the best source would likely be from whole, fresh cranberries (1 ½ C.) or from dried cranberries (1 oz).  This allows one to get all phytonutrients (anthocyanins, polyphenols, etc) in the berry as well as dietary fiber present in the whole fruit.  Juices often contain added sugars which may be counterintuitive from a health standpoint.  While cranberry extract is also available in capsules, purity may be an issue, as these supplements are not FDA approved and may contain unnecessary or even harmful additives. 

-http://www.greenmedinfo.com/substance/cranberry