The aim of this bachelor's degree is to describe differences in the contents of biochemical compounds in lingonberry (Vaccinium vitis-idaea L.) and in cranberry (Vaccinium macrocarpon Aiton). The results of analysis for lingonberry and for cranberry were taken from scientific research and they were compared between themselves. I have found out that both species have among the sugars the highest content of fructose and glucose, but significantly lower content of sucrose. Generally cranberry fruits have higher content of total sugars as lingonberry. Among the organic acid, both fruits have the highest content of citric acid followed by malic and tartaric acid. Cranberry cultivars 'Stevens' and 'Ben Lear' have the highest content of ascorbic acid. I have found out that fruits contain high contents of phenolic compounds giving the fruits antioxidant activity. Furthermore they have antibacterial and anti-inflammatory characteristic, they positively effect against cardiovascular diseases and can help with weight loss. Among all phenolic compounds present in the fruits, the flavonoids are the most important. The identifying red colour of cranberries is caused by content of anthocyanins amongst which the cyanidin galactoside, -glucoside and -arabinoside are the main ones. Overall the higher content of antocyanins has cranberry fruits. Tannins and terpenoides also contribute to antioxidant activity. Lingonberry fruist have higher contents of total tannins while cranberry has higher content of terpenoids. They have found out that the main role of terpenoids is to attract pollinating animals but they are also important in food industry.