Cranberry

Cranberry is a ericaceae family plant. Berries contain sugars (glucose and fructose, considerably less sucrose), organic acids (citric, benzoic, quinic, ursolic, chlorogenic, malic, oleanolic acids and etc.), pectin substances and vitamins (C, B1, B2, B5, B6, PP , K1 (phyllochinone), as well as betaine and bioflavonoids: anthocyanins, leucoanthocyanins, catechins, flavonols and phenolic acids. Cranberry contains the following macro- and microelements: considerable amounts of potassium, less calcium and phosphorus, much iron, manganese, molybdenum, copper, iodine, magnesium, barium, boron, cobalt, nickel, stannum, lead, silver, titanium, chromium, zinc, aluminum and etc. It is used as an antipyretic, refreshing and antiscorbutic agent, as well as to enhance the effect of antibiotics and sulfonamides, enhances secretion of gastrointestinal tract glands, used for gastritis with decreased secretion, produces diuretic and antibacterial effect and is useful for pyelonephritis.