Cranberries, also known as red berries, are native to North America and have been used both as a food and for medicinal purposes by indigenous populations.

Cranberry (Vaccinium macrocarpon Ait.) is a plant that belongs to the family of Ericaceae.

Commercial applications:

Food. Cranberries are used in a variety of food products, including juices, jams, sauces, and baked goods.

Cooking. They can be used in a variety of recipes, both sweet and savory, and are a common ingredient in festive dishes in many cultures.

Health. Sometimes used in dietary supplements and health products due to their potential wellness benefits.

Safety

Cranberries are generally safe for consumption and are known for their potential health benefits, including preventing urinary tract infections and protecting against some chronic diseases due to their high antioxidant content. In some individuals, excessive consumption of cranberries can cause gastrointestinal disturbances due to their acid content.

Studies

It is used in the food sector mainly for the preparation of fruit juices and sweets and in medicine to treat cystitis, kidneys and related infections (1), as well as to counteract the progression of prostate cancer (2).

It has a very high content of polyphenols, compared to fruits such as orange, grape, contains anthocyanins, polyphenols (quercetin, myricetin), malic acid, citric acid (3), vitamins (A, C, E), resveratrol. It can therefore be considered a nutraceutical.

The integration of cranberry quercetin into the chemotherapy of ovarian cancer has produced in vitro cellular apoptotic events, including cell cycle arrest, for which it can be considered a potential dietary available therapeutic agent (4).

The scientific literature agrees in attributing to cranberry anti-tumor properties.  This in vitro study has shown that cranberry and/or its components can act as chemopreventive agents, reducing the risk of cancer by inhibiting cellular oxidation and inflammatory processes, while they can also exert chemotherapeutic effects by inhibiting cellular proliferation and angiogenesis, inducing cellular apoptosis and attenuating the ability of tumor cells to invade and metastasize (5).

The polyphenols present in the cranberry are known to have attenuating effects against different properties of cariogenic virulence responsible for the pathogenesis of dental caries (6).

Avoid drinking too much cranberry juice as it can alter the effect of warfarin (7).

Cranberry studies

References_____________________________________________________________________

(1)  Pagonas N, Hörstrup J, Schmidt D, Benz P, Schindler R, Reinke P, van der Giet M, Zidek W, Westhoff TH.   Prophylaxis of recurrent urinary tract infection after renal transplantation by cranberry juice and L-methionine. Transplant Proc. 2012 Dec;44(10):3017-21. doi: 10.1016/j.transproceed.2012.06.071.

Bruyère F, Azzouzi AR, Lavigne JP, Droupy S, Coloby P, Game X, Karsenty G, Issartel B, Ruffion A, Misrai V, Sotto A, Allaert FA. A Multicenter, Randomized, Placebo-Controlled Study Evaluating the Efficacy of a Combination of Propolis and Cranberry (Vaccinium macrocarpon) (DUAB®) in Preventing Low Urinary Tract Infection Recurrence in Women Complaining of Recurrent Cystitis.    Urol Int. 2019;103(1):41-48. doi: 10.1159/000496695.

Jepson RG, Williams G, Craig JC.  Cochrane Database Syst  Cranberries for preventing urinary tract infections.  Rev. 2012 Oct 17;10:CD001321. doi: 10.1002/14651858.CD001321.pub5. Review.

(2) Déziel B, MacPhee J, Patel K, Catalli A, Kulka M, Neto C, Gottschall-Pass K, Hurta R.  American cranberry (Vaccinium macrocarpon) extract affects human prostate cancer cell growth via cell cycle arrest by modulating expression of cell cycle regulators.   Food Funct. 2012 May;3(5):556-64. doi: 10.1039/c2fo10145a. Epub 2012 Mar 5.

(3) Wang Y, Johnson-Cicalese J, Singh AP, Vorsa N.  Characterization and quantification of flavonoids and organic acids over fruit development in American cranberry (Vaccinium macrocarpon) cultivars using HPLC and APCI-MS/MS.  Plant Sci. 2017 Sep;262:91-102. doi: 10.1016/j.plantsci.2017.06.004.

(4)  Wang Y, Han A, Chen E, Singh RK, Chichester CO, Moore RG, Singh AP, Vorsa N. The cranberry flavonoids PAC DP-9 and quercetin aglycone induce cytotoxicity and cell cycle arrest and increase cisplatin sensitivity in ovarian cancer cells.  Int J Oncol. 2015 May;46(5):1924-34. doi: 10.3892/ijo.2015.2931.

(5) Mantzorou M, Zarros A, Theocharis S, Pavlidou E, Giaginis C.  Cranberry as a Promising Natural Source of Potential Nutraceuticals with Anticancer Activity.    Anticancer Agents Med Chem. 2019 Jul 4. doi: 10.2174/1871520619666190704163301.

(6)  Philip N, Bandara HMHN, Leishman SJ, Walsh LJ. Effect of polyphenol-rich cranberry extracts on cariogenic biofilm properties and microbial composition of polymicrobial biofilms.  Arch Oral Biol. 2019 Jun;102:1-6. doi: 10.1016/j.archoralbio.2019.03.026.

(7)  Srinivas NR  Cranberry juice ingestion and clinical drug-drug interaction potentials; review of case studies and perspectives.  Pharm Pharm Sci. 2013 J Pharm Pharm Sci. 2013;16(2):289-303.

Apricots jam is a food product made primarily of apricots, sugar, and sometimes pectin.

Description of raw materials used in production.

• Apricots. Fresh or preserved fruit, often used in a pureed form.
• Sugar. Used to sweeten and preserve the jam.
• Pectin (optional). A stabilizer that may be added to aid the gelling of the jam.

Step-by-step summary of industrial production process.

• Selection. Apricots are selected, cleaned, and sometimes peeled.
• Fruit Preparation. Apricots are chopped and pureed or left in pieces, depending on the desired consistency.
• Cooking. The fruit is cooked with sugar, and if necessary, pectin.
• Cooling.The cooked jam is cooled to allow for gelling.

Form and color. 

Apricot jam has a spreadable consistency, with a color that can vary from pale yellow to orange, depending on the variety of apricot and preparation.

Commercial applications. 

Apricot jam is used in pastry-making, as a topping for bread and desserts, and can also be used in some culinary preparations like sauces and marinades.

Apricot (Prunus armeniaca) belongs to the Rosaceae family.

The genus Prunus also includes some interesting plants, from the point of view of the components, such as Prunus persica, Prunus mume, Prunus sibirica.

The main producers are:

• Turkey
• Iran
• China
• Japan
• Korea
• Italy
• France
• Spain

It is a very sweet fruit because it contains about 6.3% sugar and 2.5% pectin.

Commercial applications

The kernel has traditionally been used as a medicine against constipation, bronchitis, nausea, asthma.

Apricot is known for its health benefits, being rich in vitamins A and C, and fiber. In 100 grams of pulp there are about 10 mg of Vitamin C, in the kernel oleic acid, linoleic acid, amygdalin and a volatile oil, benzaldehyde.

Commercial applications

Diet and Cooking. Apricot, both fresh and dried, is widely used in cooking for making jams, pies, desserts, and as a snack.

Beverage Industry. It is used in the production of various beverages, like juices, liquors, and syrups.

Cosmetics. Apricot kernel oil is used in skincare and haircare products for its moisturizing and emollient properties.

Studies

Apricot kernel oil showed an antimicrobial potential due to the contents of benzaldehyde (90.6%), mandelonitrile (5.2%) and benzoic acid (4.1%). Antimicrobial activity had varying degrees of efficacy against 16 bacteria and two species of yeast (1).

Amygdalin, a cyanogenic glycoside contained in the kernel of apricot, but also in that of almond and peach, has been accredited by scientific literature as having suppressive effects on the development of colon cancer. The daily intake of kernels, based on a "controlled" form of intake, can be considered a chemopreventive agent (2).

Warning: the word "controlled" is underlined because amygdalin contains cyanide, a powerful and lethal poison. This study presents the case of a 3-year-old child with severe intoxication due to ingestion of 3 mango kernels (3). Do-it-yourself treatment is therefore highly  not recommended.

Apricot studies

References____________________________________________________________________

(1)  Lee HH, Ahn JH, Kwon AR, Lee ES, Kwak JH, Min YH.   Chemical composition and antimicrobial activity of the essential oil of apricot seed. Phytother Res. 2014 Dec;28(12):1867-72. doi: 10.1002/ptr.5219

(2)  Cassiem W, de Kock M. The anti-proliferative effect of apricot and peach kernel extracts on human colon cancer cells in vitro. BMC Complement Altern Med. 2019 Jan 29;19(1):32. doi: 10.1186/s12906-019-2437-4.

(3)  Dalkiran T, Kandur Y, Ozaslan M, Acipayam C, Olgar S. Role of Hemodialysis in the Management of Cyanide Intoxication From Apricot Kernels in a 3-Year-Old Child. Pediatr Emerg Care. 2018 Nov 5. doi: 10.1097/PEC.0000000000001644. 

Apricot jam is a food product made primarily of apricots, sugar, and sometimes pectin.

Description of raw materials used in production.

• Apricots. Fresh or preserved fruit, often used in a pureed form.
• Sugar. Used to sweeten and preserve the jam.
• Pectin (optional). A stabilizer that may be added to aid the gelling of the jam.

Step-by-step summary of industrial production process.

• Selection. Apricots are selected, cleaned, and sometimes peeled.
• Fruit Preparation. Apricots are chopped and pureed or left in pieces, depending on the desired consistency.
• Cooking. The fruit is cooked with sugar, and if necessary, pectin.
• Cooling.The cooked jam is cooled to allow for gelling.

Form and color. 

Apricot jam has a spreadable consistency, with a color that can vary from pale yellow to orange, depending on the variety of apricot and preparation.

Commercial applications. 

Apricot jam is used in pastry-making, as a topping for bread and desserts, and can also be used in some culinary preparations like sauces and marinades.

Apricot (Prunus armeniaca) belongs to the Rosaceae family.

The genus Prunus also includes some interesting plants, from the point of view of the components, such as Prunus persica, Prunus mume, Prunus sibirica.

The main producers are:

• Turkey
• Iran
• China
• Japan
• Korea
• Italy
• France
• Spain

It is a very sweet fruit because it contains about 6.3% sugar and 2.5% pectin.

Commercial applications

The kernel has traditionally been used as a medicine against constipation, bronchitis, nausea, asthma.

Apricot is known for its health benefits, being rich in vitamins A and C, and fiber. In 100 grams of pulp there are about 10 mg of Vitamin C, in the kernel oleic acid, linoleic acid, amygdalin and a volatile oil, benzaldehyde.

Commercial applications

Diet and Cooking. Apricot, both fresh and dried, is widely used in cooking for making jams, pies, desserts, and as a snack.

Beverage Industry. It is used in the production of various beverages, like juices, liquors, and syrups.

Cosmetics. Apricot kernel oil is used in skincare and haircare products for its moisturizing and emollient properties.

Studies

Apricot kernel oil showed an antimicrobial potential due to the contents of benzaldehyde (90.6%), mandelonitrile (5.2%) and benzoic acid (4.1%). Antimicrobial activity had varying degrees of efficacy against 16 bacteria and two species of yeast (1).

Amygdalin, a cyanogenic glycoside contained in the kernel of apricot, but also in that of almond and peach, has been accredited by scientific literature as having suppressive effects on the development of colon cancer. The daily intake of kernels, based on a "controlled" form of intake, can be considered a chemopreventive agent (2).

Warning: the word "controlled" is underlined because amygdalin contains cyanide, a powerful and lethal poison. This study presents the case of a 3-year-old child with severe intoxication due to ingestion of 3 mango kernels (3). Do-it-yourself treatment is therefore highly  not recommended.

Apricot studies

References____________________________________________________________________

(1)  Lee HH, Ahn JH, Kwon AR, Lee ES, Kwak JH, Min YH.   Chemical composition and antimicrobial activity of the essential oil of apricot seed. Phytother Res. 2014 Dec;28(12):1867-72. doi: 10.1002/ptr.5219

(2)  Cassiem W, de Kock M. The anti-proliferative effect of apricot and peach kernel extracts on human colon cancer cells in vitro. BMC Complement Altern Med. 2019 Jan 29;19(1):32. doi: 10.1186/s12906-019-2437-4.

(3)  Dalkiran T, Kandur Y, Ozaslan M, Acipayam C, Olgar S. Role of Hemodialysis in the Management of Cyanide Intoxication From Apricot Kernels in a 3-Year-Old Child. Pediatr Emerg Care. 2018 Nov 5. doi: 10.1097/PEC.0000000000001644. 

Apricot (Prunus armeniaca) belongs to the Rosaceae family.

The genus Prunus also includes some interesting plants, from the point of view of the components, such as Prunus persica, Prunus mume, Prunus sibirica.

The main producers are:

• Turkey
• Iran
• China
• Japan
• Korea
• Italy
• France
• Spain

It is a very sweet fruit because it contains about 6.3% sugar and 2.5% pectin.

Commercial applications

The kernel has traditionally been used as a medicine against constipation, bronchitis, nausea, asthma.

Apricot is known for its health benefits, being rich in vitamins A and C, and fiber. In 100 grams of pulp there are about 10 mg of Vitamin C, in the kernel oleic acid, linoleic acid, amygdalin and a volatile oil, benzaldehyde.

Commercial applications

Diet and Cooking. Apricot, both fresh and dried, is widely used in cooking for making jams, pies, desserts, and as a snack.

Beverage Industry. It is used in the production of various beverages, like juices, liquors, and syrups.

Cosmetics. Apricot kernel oil is used in skincare and haircare products for its moisturizing and emollient properties.

Studies

Apricot kernel oil showed an antimicrobial potential due to the contents of benzaldehyde (90.6%), mandelonitrile (5.2%) and benzoic acid (4.1%). Antimicrobial activity had varying degrees of efficacy against 16 bacteria and two species of yeast (1).

Amygdalin, a cyanogenic glycoside contained in the kernel of apricot, but also in that of almond and peach, has been accredited by scientific literature as having suppressive effects on the development of colon cancer. The daily intake of kernels, based on a "controlled" form of intake, can be considered a chemopreventive agent (2).

Warning: the word "controlled" is underlined because amygdalin contains cyanide, a powerful and lethal poison. This study presents the case of a 3-year-old child with severe intoxication due to ingestion of 3 mango kernels (3). Do-it-yourself treatment is therefore highly  not recommended.

Apricot studies

References____________________________________________________________________

(1)  Lee HH, Ahn JH, Kwon AR, Lee ES, Kwak JH, Min YH.   Chemical composition and antimicrobial activity of the essential oil of apricot seed. Phytother Res. 2014 Dec;28(12):1867-72. doi: 10.1002/ptr.5219

(2)  Cassiem W, de Kock M. The anti-proliferative effect of apricot and peach kernel extracts on human colon cancer cells in vitro. BMC Complement Altern Med. 2019 Jan 29;19(1):32. doi: 10.1186/s12906-019-2437-4.

(3)  Dalkiran T, Kandur Y, Ozaslan M, Acipayam C, Olgar S. Role of Hemodialysis in the Management of Cyanide Intoxication From Apricot Kernels in a 3-Year-Old Child. Pediatr Emerg Care. 2018 Nov 5. doi: 10.1097/PEC.0000000000001644. 

Fresh Pasteurized Eggs is a food product that has been subjected to a pasteurization process to eliminate harmful microorganisms while keeping the eggs fresh.

Raw materials used in production. 

• Eggs, usually from chickens, are the main raw material. The eggs are collected fresh and then subjected to the pasteurization process.

Step-by-step summary of industrial production process.

• Collection. Eggs are collected from chickens raised under various conditions, depending on local practices and regulations.
• Cleaning. The eggs are cleaned to remove any dirt or debris present on the shell.
• Pasteurization. The eggs are heated to a specific temperature for a set period of time to kill bacteria, such as Salmonella, without cooking the egg.
• Cooling. The eggs are rapidly cooled to halt the cooking process and preserve freshness.

Form and color. 

Fresh pasteurized eggs may be available both in liquid form and packaged and retain the natural color of the egg, with the white and yolk distinctly visible unless they have been mixed together.

Commercial applications. 

Used in cooking, baking, and in the food industry where food safety is paramount, and the use of raw eggs is risky or not recommended.

Food Use. Fresh pasteurized eggs are used in a variety of recipes, including desserts, sauces, and dishes requiring raw or semi-cooked eggs, to reduce the risk of salmonella and other pathogens.

Bakery and Confectionery Products. They are used in baking and other food preparations where food safety and consistency are crucial, such as in meringues or custards.

Catering. In catering and large kitchens, pasteurized eggs are preferred for their food safety and ease of use.

Home Cooking. They are also utilized in home cooking for recipes requiring raw eggs, like homemade mayonnaise, providing a safer option than raw eggs.

Doubts focus on the cholesterol content and its potential role in cardio-metabolic outcomes.

A whole or boiled chicken egg contains about 15 micrograms of selenium and in addition iron, Vitamin B₂, B₁₂, D, E

It also contains lutein, a carotenoid that can be protective against diseases such as age-related macular degeneration (1) and choline, a cellular and nervous restructurer and anti-inflammatory.(2)

Recent studies have also shown that the egg, due to its vitamin D content, helps protect the eyes from cataracts and other degenerative diseases due to ageing.

On the other hand, health recommendations indicate that dietary cholesterol should be limited to less than 200 mg per day; a single large egg yolk contains about 275 mg of cholesterol (3), so taking even a single egg increases LDL cholesterol.

 The consumption of whole egg in the middle-aged and elderly population has long been discussed in the scientific literature.  The impact on the cardiovascular system with possibility of disease has been under observation for several years. However, this study considers that the intake of whole egg does not affect the risk of cardiovascular disease (4).

This study, on the other hand, considers that a high consumption of eggs is significantly associated with a higher risk of contracting incidental cardiovascular diseases (5).

Egg studies

References____________________________________________________________

(1) Chung HY, Rasmussen HM, Johnson EJ. Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men. J Nutr. 2004 Aug;134(8):1887-93. 2004. 

(2) Zeisel SH. Choline: critical role during fetal development and dietary requirements in adults. Annu Rev Nutr. 2006;26:229-50. 2006. 

(3) Dietary cholesterol and egg yolks: not for patients at risk of vascular disease.  Spence JD, Jenkins DJ, Davignon J.  Can J Cardiol. 2010 Nov;26(9):e336-9.

(4) Impact of whole egg intake on blood pressure, lipids and lipoproteins in middle-aged and older population: A systematic review and meta-analysis of randomized controlled trials.  Wang MX, Wong CH, Kim JE.  Nutr Metab Cardiovasc Dis. 2019 Jul;29(7):653-664. doi: 10.1016/j.numecd.2019.04.004.

(5) Associations of Dietary Cholesterol or Egg Consumption With Incident Cardiovascular Disease and Mortality.  Zhong VW, Van Horn L, Cornelis MC, Wilkins JT, Ning H, Carnethon MR, Greenland P, Mentz RJ, Tucker KL, Zhao L, Norwood AF, Lloyd-Jones DM, Allen NB.  JAMA. 2019 Mar 19;321(11):1081-1095. doi: 10.1001/jama.2019.1572.

Whole grain oatmeal is a food product derived from grinding whole oats.

Description of raw materials used in production. 

• Whole oats are the primary raw material, cultivated in various countries and climatic regions, predominantly in temperate zones like Europe and North America.

Step-by-step summary of industrial production process.

• Cultivation and harvesting of oats. Oats are cultivated, harvested, and then dried to reduce moisture content.
• Cleaning. The grains are cleaned of stones, other particles, and potential contaminants.
• Toasting. Oats are often toasted to develop flavor and aid in grinding.
• Grinding. The grains are then ground to produce flour.

Form and color. 

Whole meal oat flour appears as a fine powder, with a color that can range from beige to light brown, depending on the specific type of oats and the production process used. It retains more fiber, nutrients and flavor than refined oatmeal due to the presence of the oat germ and bran. It has a sweet and somewhat nutty flavor, and is often praised for its ability to add moisture and sweet flavor to baked goods, as well as being a popular option among those seeking healthier alternatives to refined white flour.

Commercial applications. 

Used in a wide variety of food products, including bread, cookies, energy bars, and as a thickening agent in soups and sauces.

Baking Products. Used to create bread, cookies, and other baked goods, providing a sweet taste and hearty texture.

Healthy Eating. Recognized for its high fiber content and heart-health benefits.

Gluten Substitute. Often used as an alternative for those following a gluten-free diet (while considering possible contaminations).

Cosmetics. Utilized in cosmetic products for its exfoliating and soothing properties for the skin.

Nutritional Supplements. Can be used in products like nutritional supplements due to its nutritious properties.

Whole meal oat flour is a food product derived from grinding whole oats.

Description of raw materials used in production. 

• Whole oats are the primary raw material, cultivated in various countries and climatic regions, predominantly in temperate zones like Europe and North America.

Step-by-step summary of industrial production process.

• Cultivation and harvesting of oats. Oats are cultivated, harvested, and then dried to reduce moisture content.
• Cleaning. The grains are cleaned of stones, other particles, and potential contaminants.
• Toasting. Oats are often toasted to develop flavor and aid in grinding.
• Grinding. The grains are then ground to produce flour.

Form and color. 

Whole meal oat flour appears as a fine powder, with a color that can range from beige to light brown, depending on the specific type of oats and the production process used. It retains more fiber, nutrients and flavor than refined oatmeal due to the presence of the oat germ and bran. It has a sweet and somewhat nutty flavor, and is often praised for its ability to add moisture and sweet flavor to baked goods, as well as being a popular option among those seeking healthier alternatives to refined white flour.

Commercial applications. 

Used in a wide variety of food products, including bread, cookies, energy bars, and as a thickening agent in soups and sauces.

Baking Products. Used to create bread, cookies, and other baked goods, providing a sweet taste and hearty texture.

Healthy Eating. Recognized for its high fiber content and heart-health benefits.

Gluten Substitute. Often used as an alternative for those following a gluten-free diet (while considering possible contaminations).

Cosmetics. Utilized in cosmetic products for its exfoliating and soothing properties for the skin.

Nutritional Supplements. Can be used in products like nutritional supplements due to its nutritious properties.