One of the differences between cranberries and other plants or fruits is that it is rich in A-type proanthocyanidins, unlike other types of plants (apples, grapes, chocolate), which almost always contain mostly B-type proanthocyanidins.

In vitro tests have shown that A-type proanthocyanidins are more effective than B-type proanthocyanidins in inhibiting the attachment of P-fimbriated Escherichia coli bacteria to the epithelial cells of the urinary tract.

In addition, cranberries are also rich in other phenolic activities: flavan-3-ols, flavonoids, anthocyanins, benzoic acid, ursolic acid, and because these compounds bring astringent flavor, cranberry products are usually added to the sugar to flavor, so the purchase of commercially available cranberry products should be especially careful to avoid excessive intake of sugar, or to check the nutritional labeling of the products purchased in the lower sugar content. The first step is to make sure that the cranberries are not too sugary.

There is a lot of research on cranberries, and I'm sure many people are curious as to whether there are any differences in the active ingredients of different types of cranberries.

Comparison of antioxidant content of cranberries

Frozen fresh cranberries > 100% cranberry juice > Dried cranberries > 27% cranberry juice > Cranberry sauce (liquid) > Cranberry sauce (gel).

Dried cranberries have an arbutin content comparable to that of fresh cranberries. (Arbutin can reduce melanin production by inhibiting tyrosinase activity; it also has the effect of protecting the urinary tract)

Cranberries are susceptible to damage during multiple processes, such as the removal of phytochemical-rich skin and seeds during processing, and loss of phytochemicals due to thermal degradation, so polyphenols are not the same in all cranberry products.

This is the first time that a cranberry has been used for a long time.

In particular, anthocyanins are the most susceptible to processing, with a loss of more than 50%, and in the manufacture of powdered processes using pasteurization, flavonoids and proanthocyanidins may be lost by 30-40%.