Blackcurrant: a super antioxidant fruit that supports the immune system

Blackcurrant: antioxidant and anti-inflammatory

The trend is towards exoticism and this is how fruits like Goji, pomegranate, acerola make the headlines.

But while these fruits have an interesting nutritional profile, another fruit, very much from our region, has nothing to envy them and can claim the title of super fruit: the blackcurrant.

What is primarily sought in this type of fruit are antioxidant compounds such as polyphenols and carotenoids, as well as their fibre and vitamin content.
In this context, it must be noted that blackcurrant is remarkable for:

• its very high vitamin C content (three times more than in orange and twice as much as in kiwi)
• blackcurrant berries contain 5.5 g of fibre per 100 g and the juice contains 1.2 g per 100 g
• blackcurrant is one of the richest European fruits in polyphenols, notably flavonoids such as quercetin but also anthocyanins which give it its colour.

Antioxidants, substances capable of neutralising free radicals in the body, are measured in a food by the ORAC index.
This index ranks blackcurrant just behind cranberry and ahead of blueberry.
The synergy of the compounds in blackcurrant therefore gives it a powerful antioxidant action, especially since the substances contained in blackcurrant are very easily absorbed by the body.

Blackcurrant will therefore occupy an essential place in phytotherapy to maintain and preserve our connective tissues, to support the immune system and stimulate the adrenal glands.
It contributes to the prevention of many degenerative diseases and recent studies attribute effects on the improvement of eye problems and the delay of the onset of Alzheimer’s disease.

Blackcurrant can be used in the form of bud maceration notably against allergies and inflammations.
Blackcurrant is therefore destined for a bright future in the field of health.