The cranberry is far more than just a tart berry—it's one of the fruits richest in polyphenols and has been the subject of intensive research in the field of health and prevention for decades. Its secondary plant compounds, especially type A proanthocyanidins (PACs), play a key role.
General Information
The wild cranberry (Vaccinium macrocarpon) grows in North America, particularly in the northeastern United States (Massachusetts, Wisconsin, New Jersey) and Canada (Quebec, British Columbia). Today, around 95% of the world's cranberry harvest is produced there. In addition to North America, cranberries are now also cultivated in Chile, Poland, Lithuania, and Northern Europe – primarily for the food and supplement industries.
The evergreen plant belongs to the heather family (Ericaceae) and thrives in acidic, peaty soils.
Industrially used cranberry extracts usually come from the juice concentrate of North American fruits, which can then be standardized to defined phenol contents (e.g., 46.2% total phenols, 15% PACs) by ethanol extraction.
Cranberries are berries rich in phenols whose key compounds—primarily A-type proanthocyanidins (PACs)—provide technologically interesting color/flavor notes and, in the health context, are primarily associated with urinary tract health. The fruit itself is traditionally consumed; specific extracts have been specifically approved as novel foods in the EU.
Health Benefits
Protection of the urinary tract
The most well-known effect of cranberries concerns urinary tract health. Type A proanthocyanidins (PACs) prevent certain bacteria (e.g., Escherichia coli) from adhering to the mucous membranes of the urogenital tract. This can support the natural excretion of bacteria in the urine.
- A Cochrane meta-analysis (2023) of over 40 studies showed that cranberry products can significantly reduce the risk of recurrent urinary tract infections, especially in women with frequent infections.
- The benefits depend heavily on the amount of PAC, the product form (juice, capsule, extract) and regular intake.
- https://www.cochranelibrary.com/cdsr/doi/10.1002/14651858.CD001321.pub6/full
Antioxidant & vascular protective properties:
Cranberries contain a broad spectrum of flavonoids, phenolic acids, and anthocyanins, which have powerful antioxidant properties. These compounds can neutralize free radicals and thus reduce oxidative stress—a key factor in aging and cardiovascular disease.
- Studies indicate improved endothelial function, reduced LDL oxidation potential, and a slight reduction in blood pressure.
- In human studies, regular consumption of cranberry juice (approximately 240–500 ml/day) led to improved vascular elasticity and reduced inflammatory markers.
- https://pubmed.ncbi.nlm.nih.gov/35268605/
Microbiome & Immunomodulation
Recent studies show that cranberry polyphenols can also have a positive effect on the gut microbiome:
- They can promote the growth of beneficial bacterial species (e.g. Bifidobacterium) while inhibiting potentially pathogenic germs.
- In addition, experimental data show modulatory effects on the immune system, for example via cytokine and signaling pathways.
- Blumberg J.B. et al. (2013): Adv Nutr. 4(6):618–632.
Neuroprotective and anti-inflammatory effects (preclinical)
Animal and cell studies indicate that cranberry polyphenols may inhibit anti-inflammatory signaling pathways and support the cellular integrity of neuronal structures.
These effects are associated with a possible protective effect against neurodegenerative processes (e.g. Alzheimer's disease, age-related cognitive impairments) – an increasingly relevant field of research in the field of healthy aging.
- https://pubmed.ncbi.nlm.nih.gov/35631155/
- https://quadram.ac.uk/how-cranberries-could-improve-health-memory-and-ward-off-dementia/
Did you know?
Cranberries are one of the few truly North American superfoods – and they played a role in the first Thanksgiving in 1621.
At that time, the indigenous peoples of New England (particularly the Wampanoag) used the tart berries not only for food, but also as a dye and medicine. They showed settlers how to process cranberries into pemmican. Pemmican was a shelf-stable food mixture of dried, pounded meat, melted fat, and dried berries—often cranberries or blueberries—that provided flavor, nutrients, and natural preservation.
Today, cranberry sauce is a staple on nearly every Thanksgiving menu in the US, and the fall harvest coincides with the holiday season. Around 20% of the US annual harvest is used for Thanksgiving alone — a true symbol of American culinary culture!
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Disclaimer
For legal reasons, we would like to point out that some of the above statements require further research and studies to scientifically prove them. Therefore, not all statements can currently be accepted by conventional medicine.
The information contained in this article regarding legal regulations, approvals, and possible uses of raw materials is based on careful research and our current state of knowledge (as of July 2025). However, we assume no liability for the completeness, accuracy, or timeliness of the information.
The legal framework for food and food supplements is subject to constant change. Therefore, the manufacturer or distributor is always responsible for checking the applicable regulations, EU regulations, and approval lists for the use of raw materials and health-related claims.
In case of legal uncertainty, we recommend consulting legal experts or the relevant authorities.