The less well-known relative of the comparatively smaller cranberry is the mossberry or American cranberry (Lat. Vaccinium macrocarpon). The North American Indians used them to dye blankets and headdresses, but also to treat arrow wounds and to enhance the taste of meat. Whether consciously or unconsciously - this indigenous people also protected itself against bacterial infections, long before the discovery of antibiotics. The antimicrobial effect has since been proved: Bacteria are rendered harmless by proanthocyane (condensed tannins), a sub-stance contained in mossberries.

Mossberries also contain sodium, phosphor and a high content of potassium and vitamin C, making their anti-oxidative and “rejuvenation“ effect so remarkable.