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Cranberries are a good source of ellagic acid, an antioxidant compound, as well as proanthocyanidins, which prevent bacteria from adhering to the walls of the bladder.
They are also a source of flavonoids, plant pigments responsible for the red and yellow colors of fruits and vegetables with antioxidant properties.
They prevent damage caused by free radicals, harmful oxygen molecules that can lead to heart diseases.
They contain vitamins B, C, D, potassium, and iron, while being very low in calories and sodium, making them suitable for dietary menus.
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