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Dried cranberries are made by partially dehydrating fresh cranberries, a process similar to making grapes into raisins. [1] They are used in trail mix, salads, breads, with cereals, or eaten on their own. Dried cranberries may be marketed as craisins due to the similarity in appearance with raisins, although the word "Craisin" is a registered ...
Cranberries contain polyphenols, a class of plant compounds that have antimicrobial and antioxidant properties. They owe their bright red color to flavonoids , which also have antioxidant properties.
This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin .
"Cranberries are packed with antioxidants, especially vitamin C, and have anti-inflammatory properties," Thomason says. "They’re also a source of fiber, which can support digestion."
Americans eat nearly 400 million pounds of cranberries each year, according to a 2019 report by the Agricultural Marketing Resource Center. Each person in the United States eats about 2.3 pounds ...
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
"Cranberries are packed with antioxidants, especially vitamin C, and have anti-inflammatory properties," Thomason says. "They’re also a source of fiber, which can support digestion. ...
OPCs also can be found in blueberries, cranberries (notably procyanidin A2), [26] aronia, [27] hawthorn, rosehip, and sea buckthorn. [28] Oligomeric proanthocyanidins can be extracted via Vaccinium pahalae from in vitro cell culture. [29] The US Department of Agriculture maintains a database of botanical and food sources of proanthocyanidins. [6]
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