How many useful properties are hidden in cranberries!
Cranberry berries contain a complete collection of useful substances that are characteristic of all berries. Cranberries are rich in sugars, organic acids, pectins and vitamins. The berries contain citric, benzoic, ursolic, quinic, chlorogenic, malic, oleander, succinic and oxalic acids, a fairly large (relative to other berries) amount of pectins.
The vitamin part of cranberries is represented by B vitamins (B1, B2, B5, B6), PP, K1 (phylloquinone) and a high content of vitamin C, the amount of which in cranberries is comparable to lemons, oranges.
Cranberry berries are rich in anthocyanins, phenolic acids, leucoanthocyanins, catechins, betaine, macro and microelements. Cranberries contain a lot of potassium, slightly less phosphorus and calcium. Enough iron, manganese, copper and molybdenum. In addition, it contains boron, cobalt, tin, iodine, nickel, silver, chromium, titanium, zinc and other trace elements.
Eating cranberries improves appetite and digestion. Increases the production of gastric and pancreatic juice and juice. This leads to a cure for gastritis with low acidity of gastric juice, as well as inflammation of the pancreas. Cranberry berries also have a diuretic and bactericidal effect and are useful for pyelonephritis.
Cranberries have the ability to protect the genitourinary system from infections. Cranberries contain proanthocyanidin components that prevent the proliferation of bacteria in the cells of the genitourinary system.
Cranberries contain many antioxidants
Cranberry has refreshing and tonic properties, improves the functioning of the stomach and intestines. Cranberry drinks have an antipyretic effect and quench thirst well, so they are recommended for use with the flu and high temperature.
Mors and cranberry syrup are used as an anti-schizophrenic agent, for beriberi, inflammatory diseases, to reduce temperature and quench thirst. In the treatment of respiratory diseases, rheumatism, angina, it is good to eat cranberries with honey.
Cranberry juice has antipyretic, bactericidal, thirst-quenching properties, cleanses wounds and burns and accelerates their healing, treats coughs. The proanthocyanidins contained in cranberries prevent the development of gum diseases and caries.
The vitamin part of cranberries is represented by B vitamins (B1, B2, B5, B6), PP, K1 (phylloquinone) and a high content of vitamin C, the amount of which in cranberries is comparable to lemons, oranges.
Cranberry berries are rich in anthocyanins, phenolic acids, leucoanthocyanins, catechins, betaine, macro and microelements. Cranberries contain a lot of potassium, slightly less phosphorus and calcium. Enough iron, manganese, copper and molybdenum. In addition, it contains boron, cobalt, tin, iodine, nickel, silver, chromium, titanium, zinc and other trace elements.
Eating cranberries improves appetite and digestion. Increases the production of gastric and pancreatic juice and juice. This leads to a cure for gastritis with low acidity of gastric juice, as well as inflammation of the pancreas. Cranberry berries also have a diuretic and bactericidal effect and are useful for pyelonephritis.
Cranberries have the ability to protect the genitourinary system from infections. Cranberries contain proanthocyanidin components that prevent the proliferation of bacteria in the cells of the genitourinary system.
Cranberries contain many antioxidants
Cranberry has refreshing and tonic properties, improves the functioning of the stomach and intestines. Cranberry drinks have an antipyretic effect and quench thirst well, so they are recommended for use with the flu and high temperature.
Mors and cranberry syrup are used as an anti-schizophrenic agent, for beriberi, inflammatory diseases, to reduce temperature and quench thirst. In the treatment of respiratory diseases, rheumatism, angina, it is good to eat cranberries with honey.
Cranberry juice has antipyretic, bactericidal, thirst-quenching properties, cleanses wounds and burns and accelerates their healing, treats coughs. The proanthocyanidins contained in cranberries prevent the development of gum diseases and caries.