Black Currants

Incredibly rich in numerous health benefiting phyto-nutrients and anti-oxidants, black currants are indeed one of the very popular summer season berries. Currants are native to central and northern europe and siberia.

Currant is a small shrub belonging to the family of grossulariaceae. In general, currants grow best in regions where summer is humid but winter is severe and chilling. It is a fast growing, deciduous, small shrub reaching about 5-6 ft tall.

During each season, the shrub bears pendulous chain of small berries. The fruit has size of about 1 cm in diameter, very dark purple, almost black, with a glossy skin and a persistent calyx at the apex, and containing 3-10 tiny seeds.

The former ribes nigrum, black currant, has a more astringent taste than the red or white, and is somewhat aromatic. The fruit in the form of preserve or jam, is very useful in colds, fevers, and coughs. The fruit is an expectorant, or having a tendency to loosen phlegm, and allay irritation in the mucous membrane. It is also useful in sore throats, and it gently acts upon the bowels. Black currant leaves are used in infusion, as a domestic diuretic. Boiling water is poured upon a quantity of the preserve, as a remedy for fevers, coughs, etcetera., forming one of the pleasantest and most useful of our fever beverages.

Berries of red, white and pink currants are translucent, sweeter in taste, but less nutritional than black varieties.

Black currants have significantly high amounts of phenolic flavonoid phytochemicals called anthocyanins. Scientific studies have shown that consumption of blackcurrants have

Black currants have anti-oxidant value (oxygen radical absorbance capacity- orac) of 7950 trolexaequivalents per 100g, which is one of the highest value for fruits after chokeberries, elderberry, and cranberries. Red currants, however, possess comparatively less orac value at 3387 te than the black variety.

These berries are an excellent source of antioxidant vitamin, vitamin-c. A100 g of fresh currants provide more than 300% of daily-recommended intake values of vitamin c. Research studies have shown that consumption of fruits rich in vitamin c helps the body develop immunity against infectious agents and also help scavenge harmful oxygen-free radicals from the body.

Black currants are very good in vitamin a, and flavonoid anti-oxidants such as beta-carotene, zea-xanthin and cryptoxanthin levels. 100 g fresh berries provide 230 iu of vitamin a. These compounds are known to have antioxidant properties. Vitamin a is also required for maintaining integrity of mucus membranes and skin, and essential for healthy eye-sight. Furthermore, consumption of natural fruits rich in flavonoid anti-oxidants helps to protect from lung and oral cavity cancers.

Fresh blackcurrants are also rich in many essential vitamins such as pantothenic acid (vitamin b5), pyridoxine (vitamin b-6) and thiamin (vitamin b-1). These vitamins are essential in the sense that body requires them from external sources to replenish and required for metabolism.

They also contain good amounts of mineral iron. 100 g currant berries provide about 20% of daily recommended levels. Iron is an important co-factor for cytochrome oxidase guided cellular metabolism. It is also required for red blood cell (rbc) production in the bone marrow.

Additionally, the berries are also a very good source of other important minerals like copper, calcium, phosphorus, manganese, magnesium, and potassium, whichare very essential for body metabolism.