Blackcurrant

Blackcurrant is an edible berry, about 1 cm diameter, very dark purple in colour, almost black. These little black berries grow in clusters, with their thin glossy skin covering a gelatinous green pulp containing several seeds and is a great source of a natural vitamin C.

Blackcurrants have a very sweet and sharp taste. This dark-colored fruit is jam packed with antioxidants, which have been shown to have significant health benefits. Antioxidants in blackcurrant can prevent various types of degenerative diseases, such as heart disease and cancer, as well as slow down the aging process and protect the body’s vision and neurological functions. Latest research has shown that the black currant has a much higher source of antioxidants than the blueberry and has three times the amount of Vitamin C found in oranges.

Blackcurrants also contain significant amounts of vitamin B6, vitamin E, potassium, copper and soluble fiber. They are rich in phytochemicals called anthocyanins, which are known for their outstanding anti-inflammatory benefits. Anthocyanins are the plant pigments that give black currants their dark color – the darker the fruit, the higher the amount of anthocyanin and the more antioxidant benefits available.