Thanksgiving is just around the corner and as folks begin to plan their holiday menu out comes a wonderful fruit that only seems to make an appearance once or twice a year, cranberries. These deliciously tart fruits are grown on low shrubs in bogs. They're grown commercially in the Northern US and Canada with most of the crop being turned into juice, craisins (dried cranberries) or canned “sauce.”
It is believed that Native Americans shared the berries with the starving Pilgrims in Massachusetts and this may explain part of its appearance on our Thanksgiving table.
Health Benefits of Cranberries
It is unfortunate that cranberries don't play a larger role in our diet. These luscious red berries are high in fiber, a great source of vitamin C and also provide a lot of manganese and vitamin K. They are also high in anthocyanins and anti-inflammatory antioxidants. As if that wasn't enough, their health benefits range from improving cardiovascular health and supporting brain function to helping fight H. pylori and E. coli bacteria in the body.
Sweet and Spicy Recipes
Sources
- Ferrara, P., et al. Cranberry juice for the prevention of recurrent urinary tract infections: a randomized controlled trial in children. Scand J Urol Nephrol. 2009;43(5):369-72
- Matsushima, M., et al. Growth inhibitory action of cranberry on Helicobacter pylori. J Gastroenterol Hepatol. 2008 Dec;23 Suppl 2:S175-80
- Zafra-Stone, S., et al. Berry anthocyanins as novel antioxidants in human health and disease prevention. Mol Nutr Food Res. 2007 Jun;51(6):675-83.
