They preserve the integrity of cells by mopping up free or unpaired radicals created by oxidative stress. Most colored fruits and vegetables have phytochemicals that act as powerful antioxidants. The more colored a vegetable or fruit is the more phytochemicals it contains. In so doing, they prevent aging and the onset of aging related diseases like cancer, cardiovascular diseases and type 2 diabetes mellitus. Phytochemicals come in various forms. They function as antioxidants, act as hormones, stimulate essential enzymes and interfere with DNA replication to prevent and fight chronic diseases, especially cancer.

A study conducted by Pryce University revealed that cranberry ranked the highest in terms of antioxidant content and bioavailability. Those plump bright red colored cranberries readily divulge phytochemicals. However, not all fruits have the same quantity of antioxidants and bioavailability. Most importantly, the phenolics compounds in cranberry were found to have the strongest ability to inhibit hepatic cancer cells from replicating. This tiny bright red fruit has the highest level of antioxidants among apple, red grape, strawberry, pineapple, banana, peach, le orange, pear and grapefruit.

The Journal of Nutrition reports that cranberry works the same way on cancer cells of the prostate, skin, lung and brain.

Phytochemicals are naturally occurring chemical compounds in plants.