Blackcurrants

Blackcurrant or Ribes nigrum is native to central and northern Europe and northern Asia, but has been commercially cultivated in New Zealand for many years. Blackcurrants have very high vitamin C content along with potassium, phosphorus and iron, and in recent years it has come to be regarded as a superfood because of its high content of polyphenols, particularly anthocyanins.

New Zealand grown blackcurrant varieties have been shown to contain higher than usual levels of Vitamin C and anthocyanins, and a number of extracts have been developed and researched. Benefits on sport performance have been shown, research into a range of other applications is ongoing. The strong antioxidant, anti-inflammatory and antimicrobial actions of blackcurrant fruit extracts have led to it being increasingly sought after, for its health promoting and disease preventative actions, against a wide range of chronic and age-related conditions. Evidence for cardioprotective and anti-diabetic properties, and potential support for cognition, is also increasing.