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La canneberge, un autre puissant antioxydant et combat les infections urinaires.

The cranberry or cranberry is a small red berry close to the cranberry. It is sold as fruit juice, dried fruit or powder.

The properties of the cranberry are provided by its exceptional content in antioxidants. As in many fruits, the antioxidants in this small berry are flavonoids, anthocyanins and proanthocyanidins.

Among the properties of the cranberry, one of the most interesting seems to be that of being able to fight urinary infections with Escherichia coli. In fact, some of the compounds in this fruit seem to be able to bind to some of the bacteria responsible for cystitis, and thus prevent them from adhering to the bladder walls and causing infection. Without a foothold and a means of attachment, these bacteria are eliminated naturally by the urinary tract and the infection disappears or does not occur.

Even if clinical studies have not yet really proven the superiority of cranberry over conventional antibiotic treatments for cystitis and urinary tract infections, thanks to this small red berry, women have a natural alternative to urinary tract infections. The clinical studies show an effectiveness hardly less, however the extract of this famous American bay would prevent the appearance of bacteria resistant to antibiotics as well as the risks caused by the catch of chemical antibiotics (mycoses, diarrhoeas, urticaria).


Because of its great antioxidant power, cranberry also slows down aging. It is known that advancing age, as well as sustained physical activity, increases tissue oxygen consumption, but more importantly, increases nutrient loss through sweat and urine. This loss is particularly marked for zinc and magnesium.

Regular intake of antioxidants reduces tissue oxidation and avoids this mineral loss.

Cranberries are an antioxidant of choice since their antioxidant power is 9584 ORAC units per 100 g, far ahead of blueberries (2400), strawberries (1540) or oranges (750).

For information, the ORAC (Oxygen Radical Absorbance Capacity) of a food reflects its ability to resist oxidation, to neutralize free radicals and thus to protect tissues and the body from the natural phenomenon of oxidation, one of the factors at the origin of aging.

Carol Panne
23 February, 2014
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