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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 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. ...
"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 ...
Natural phenols are a class of molecules found in abundance in plants. Many common foods contain rich sources of polyphenols which have antioxidant properties only in test tube studies. As interpreted by the Linus Pauling Institute, dietary polyphenols have little or no direct antioxidant food value following digestion. [7]
The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods.For example, honey; most legumes; fruits such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries (berries in general have high polyphenol content [5]) and vegetables such as broccoli ...
Cranberries are a superfood, rich in antioxidants with anti-inflammatory properties, vitamin C, polyphenols, and phytonutrients. According to a review of research published by the National ...
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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