Cranberries are often recommended in order to prevent or help treat urinary tract infections. They are also known for their high flavonoid content (anthocyanin and proanthocyanidin). A recent study published in the July issue of the Journal of Food Science compared anthocyanin and proanthocyanidin content of processed and whole cranberries. Freeze drying resulted in loss of flavonoid content. Flavonoids were nearly twice as high in whole fruit juice than in juice made from concentrate. Homemade cranberry sauce contained far higher levels of flavonoids than did canned cranberry juice. It is easy to make and doesn't need to be eaten only at Thanksgiving. Sweetened-dried cranberries were low in anthocyanins but did retain proanthocyanidins. Bottom line: better to consume fresh or freeze-dried cranberries than processed. Juice from whole cranberries superior to juice made from concentrate.
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