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Cranberry has excellent properties, and today we take you to the most recent scientific researches related to the study of the useful properties of this wonderful product.
What the scientists say?
Preliminary research shows, that cranberry is the main ingredient in the prevention of cancer. Some researchers believe that cranberry saft or cranberry juice positively interacts with two enzymes that produce malignant cells, or help them to spread. Other researchers have found that cranberries contain substances, which can inhibit the growth of cancer cells of colon or prostate, protecting the DNA. And quercetin contained in cranberries may help to prevent breast cancer and to prevent the growth of breast cancer cells.
Recent studies show that the elements contained in cranberries may help to prevent atherosclerosis, increased levels of cholesterol, fat and fatty plaques in arteries, which are major causes of cardiovascular disease.
Scientists have found, that atherosclerosis begins when a lower gravity lipoproteins, which are called bad cholesterol, oxidized (exposed to oxygen), creating an inflammatory response. This inflammation causes a chain of events that can lead to arterial damage and eventually restrict blood flow. Cranberries contain powerful antioxidants that can prevent and even reverse this process.
Cranberry saft increases the number of high-density lipoprotein or "good" cholesterol, according to research presented at the annual meeting of the American Chemical Society.
Dr. Joseph Vinson of Scranton University (Pennsylvania) conducted a study, in which was assumed, that at consumption ofthree glasses of cranberry saft a day, heart disease decreased by 40%. Although this study is preliminary, some scientists began to study cranberry for the prevention of blood clots forming in the blood, and even stroke. Experiments on animals have also shown that cranberries can help to low-density lipoprotein levels decrease.
Early research suggests that cranberries may help to prevent the formation of ulcers and other gastro-intestinal diseases, destroying Helicobacter pylori - a microbe, which leads to the formation of ulcers and gastrointestinal disorders in many cases.
But we all know that the cranberry was anciently a valuable source of vitamins, trace elements and health. Therefore, doctors-nutritionists recommend adults and children to use cranberries in food in many different forms especially in winter. You can squeeze the juice or add it to the sauerkraut, a pudding, and into sour salads or eat it with honey! But you should not boil it or heat it above 60 degrees - otherwise it will turn out in the usual miraculous cranberry frozen berries.
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