Cranberries
Overview
Cranberries provide polyphenols, resveratrol, and support gut microbiome diversity, particularly Faecalibacterium and Roseburia. Polyphenol sources including berries, green tea catechins, cocoa flavanols, cranberries, and pomegranate ↑ Faecalibacterium, Roseburia; inhibit Enterobacteriaceae; reduce NF-κB activation.
Recipes
Substances
1 substance in this food
Vitamin C (Ascorbate)
Antioxidant; supports iron absorption; neuronal SVCT2 transport
Preparation Notes
- Can be consumed fresh, dried, or as juice
- Part of diverse polyphenol intake
- Supports gut microbiome diversity
- Pair with other resveratrol sources
Biological Target Matrix
| Biological Target | Substance | Therapeutic Areas | Mechanism of Action |
|---|---|---|---|
| Hormonal Response | Vitamin C (Ascorbate) | Supports norepinephrine synthesis as cofactor | |
| Inflammation | Vitamin C (Ascorbate) | Antioxidant properties; supports anti-inflammatory effects | |
| Neurochemical Balance | Vitamin C (Ascorbate) | Supports norepinephrine synthesis; transported in brain via SVCT2 | |
| Oxidative Stress | Vitamin C (Ascorbate) | Key water-soluble antioxidant; works within antioxidant network with vitamin E, CoQ10, and polyphenols | |
| Stress Response | Vitamin C (Ascorbate) | Supports stress response through antioxidant and neurochemical effects |
References
- Polyphenol Sources: Berries, green tea catechins, cocoa flavanols, cranberries, pomegranate - ↑ Faecalibacterium, Roseburia; inhibit Enterobacteriaceae; reduce NF-κB activation
- Polyphenols (e.g., resveratrol): Grapes, blueberries, cranberries, peanuts, dark chocolate