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When
antibiotics won’t do the trick, these mighty little
red berries are always ready to swing into action.
Like a favorite aunt — sweet when it matters, just
tart enough to be interesting — the cranberry used to
confine its regular appearances to Thanksgiving and
Christmas.
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Now
this breakout fruit, long a dietary and medicinal staple
of native peoples, is standard daily fare for
contemporary North Americans, but no less special for
the versatile and distinctive good things it brings.
“Current research suggests that, unlike most other
fruits, cranberries have both anti-bacterial and
antioxidant activities,” says Dr. Amy Howell, research
scientist at the Marucci Center for Blueberry Cranberry
Research at Rutgers University. “Initial studies show
that antioxidants in cranberries may help prevent heart
disease and cancer. Consuming the fruit may lower blood
pressure and cholesterol and reduce the oxidation of LDL
cholesterol.”
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