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Cranberries, according to scientific studies, are a good source of ellagic acid, an antioxidant substance, as well as proanthocyanidins, compounds that prevent the adhesion of bacteria to the walls of the bladder.
They are also a source of flavonoids, the plant pigments responsible for the red and yellow colors of fruits and vegetables, with antioxidant properties.
Specifically, they prevent damage caused by free radicals, which are harmful oxygen molecules that can lead to heart disease.
Cranberries also contain vitamins B, C, D, potassium, and iron, while being very low in calories and sodium, making them easy to incorporate into a dietary menu.
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