A review on bioactive metabolites and great biological effects of Cranberry

Abstract

The Cranberry (Genus Vaccinium) is characterized by its high content of acids, sugars, and antioxidants. Some of the latter have been studied for their potential action against the adhesion of bacteria and many microorganisms to the mucous membranes of the body. The effect observed is "mechanical" and not "bactericidal", so there is no risk of developing resistance phenomena. Cranberry and its juice were thus the first plant extracts in the world used to prevent the adhesion of Escherichia coli bacteria on the uro-epithelial cells lining the genitourinary tract and treat recurrent cystitis. It prevents stomach ulcers through prevention the attachment of Helicobacter Pylori bacteria to the stomach wall. Cranberry is used against dental plaque due to its anti-adhesion effect and has positive repercussions on the formation of dental plaque and gum inflammation. Cranberry products, made from the North American cranberry, have long been thought to be effective in helping prevent urinary tract infections (is one of the most common infections in women, requiring antibiotic treatment.). The American cranberry, which is mainly consumed in the form of cranberry juice (CJ), is regarded as a promising functional food for the prevention of chronic diseases such as cancer, heart diseases, type 2

Phytochemical Composition of Cranberry (Vaccinium oxycoccos L.) Fruits Growing in Protected Areas of Lithuania

“…), called small cranberry, bog cranberry, or European cranberry, is a perennial evergreen plant that is widespread in the natural coenopopulations of raised and intermediate wetlands in Europe, North America, and Asia [ 1 , 2 , 3 ]. The fruits of Vaccinium oxycoccos L. are harvested in European countries from their natural habitats and are used for food (juices, jams, jellies, sauces, and additives for meat products) and folk medicine to prevent urinary tract infections [ 2 , 4 , 5 ].…”