Cranberry Puree
Since the early 21st century within the global functional food industry, there has been a rapidly growing recognition of cranberries for their consumer product popularity, nutrient content and antioxidant qualities.
Cranberries are a source of polyphenol antioxidants, phytochemicals under active research for possible benefits to the cardiovascular system and immune system, and as anti-cancer agents.
Cranberry juice contains a chemical component, a high molecular weight non-dializable material (NDM), as noted above, that is able to inhibit and even reverse the formation of plaque by Streptococcus mutans pathogens that cause tooth decay. Cranberry juice components also show efficacy against formation of kidney stones.
Raw cranberries and cranberry juice are abundant food sources of the anthocyanidin flavonoids, cyanidin, peonidin and quercetin.
Since 2002, there has been an increasing focus on the potential role of cranberry polyphenolic constituents in preventing several types of cancer. In a 2001 University of Maine study that compared cranberries with twenty other fruits, cranberries had the largest amount of both free and total phenols, with red grapes at a distant second place. Cranberry tannins have anti-clotting properties and may reduce urinary tract infections and the amount of dental plaque-causing oral bacteria, thus being a prophylaxis for gingivitis.
Cranberry puree, adding polyphenol antioxidants to EXO and providing health benefits to the cardiovascular and immune systems and as anti-cancer agents.
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