[Cranberries: chemical composition, nutritional and medicinal properties]

Area of Science:

• Nutritional science
• Ethnobotany
• Food chemistry

Background:

• Red bilberry (Vaccinium erythrocarpum) is a plant with a history of traditional use.
• Understanding its nutritional composition is key to validating its health benefits.

Purpose of the Study:

• To comprehensively analyze the nutritional content of red bilberry.
• To document the traditional medicinal and dietary applications of red bilberry.
• To investigate the antimicrobial properties of red bilberry.

Main Methods:

• Proximate analysis for protein, fats, and carbohydrates (including specific sugars and cellulose).
• Quantification of vitamins (ascorbic acid, riboflavin, beta-carotene, vitamin E).
• Identification of polyphenolic compounds, organic acids, pectin, glycosides, and mineral content (macro- and microelements).
• Evaluation of antimicrobial activity and other biological effects.

Main Results:

• Detailed quantification of macronutrients, micronutrients, and bioactive compounds in red bilberry.
• Identification of key carbohydrates such as glucose, fructose, and sucrose.
• Detection of essential vitamins including ascorbic acid and beta-carotene.
• Evidence of polyphenolic compounds, organic acids, and minerals.
• Demonstration of antimicrobial effects and other beneficial properties.

Conclusions:

• Red bilberry possesses a rich nutritional profile, including essential vitamins and beneficial polyphenols.
• The findings support the traditional uses of red bilberry in medicine and dietetics.
• Red bilberry exhibits antimicrobial activity, suggesting potential therapeutic applications.