Blackcurrant: What It Is, Properties, Benefits, And Uses

Already used in ancient times for its numerous benefits, blackcurrant is a fruit rich in nutritional properties that are a real body panacea. Anti-inflammatory, antioxidant, and antihistamine are just three properties that make blackcurrants a healthy ally. It is excellent if enjoyed on its own or to make sweets and jams, so black currants are a widely used ingredient in alternative medicine. It is, in fact, a source of vitamin C and flavonoids, a group of plant pigments capable of stimulating the production of cortisol, a very important hormone that acts as a barrier against ailments and diseases, as well as keeping blood sugar under control and keeping blood sugar low. Blood pressure.

Blackcurrant – What Is It?

Black currant, or Ribes nigrum, is a plant of the Grossulariaceae family native to the mountainous areas of Eurasia, which grows spontaneously in northern and central Europe and northern Asia. The Ribes nigrum shrub can reach 2 meters, and the leaves have three to 5 points. The flowers bloom in spring and are whitish, while the fruits appear in August – September and are purplish-black berries. 

These differ from those of the red currant in color, flavor, and uses. The Black currant is mainly cultivated for food purposes and is used in the kitchen to prepare jams and marmalades, puddings, smoothies, juices, herbal teas, and cakes. Increasingly, moreover, this fruit is used for therapeutic reasons, thanks to its ability to stimulate the adrenal glands to produce cortisol, an anti-inflammatory hormone that helps the body react to any stress or injury.

Blackcurrant: What Are Its Main Properties?

What are the nutritional properties of black currants? Let’s see them together (the quantities described refer to 100 grams of product):

  1. 15.38 g of carbohydrates;
  2. 4.3 g of fiber;
  3. 1.4 g of protein;
  4. 0.41 g of lipids;
  5. 322 mg of potassium;
  6. 181 mg of vitamin C;
  7. 59 mg of phosphorus;
  8. 55 mg of calcium;
  9. 24 mg of magnesium;
  10. 2 mg of sodium;
  11. 1.54 mg of iron;
  12. 0.398 mg of vitamin B5 (pantothenic acid);
  13. 0.3 mg of vitamin B3 (niacin);
  14. 0.27 mg of zinc;
  15. 0.256 mg of manganese;
  16. 0.086 mg of copper;
  17. 0.066 mg of vitamin B6 (pyridoxine);
  18. 0.05 mg of vitamin B2 (riboflavin);
  19. 0.05 mg of vitamin B1 (thiamine).

Blackcurrant is also a source of vitamin A, folate, citric acid, malic acid, flavonoids, and anthocyanins. All these nutrients make blackcurrant fruit with anti-inflammatory, antihistamine, antioxidant, astringent, neuroprotective, and vasoprotective properties. Please continue reading to learn more about all its benefits.

Blackcurrant: What Are The Benefits?

Blackcurrant is a fruit with a thousand beneficial properties. Vitamins, mineral salts, fibers, and the other components that characterize it make currant nigrum a precious ally for the health and general well-being of the organism. For these reasons, blackcurrant is widely used as a primary ingredient in numerous food supplements and in phytotherapy and homeopathy as a natural remedy to combat an infinite number of ailments. Let’s see what the benefits are associated with the consumption of blackcurrants.

Fights Inflammation

The first property recognized in blackcurrants is the anti-inflammatory one. The high vitamin C content helps the body strengthen the immune system, fight infections, and soothe and prevent inflammation. This latter property is strengthened by flavonoids, which stimulate cortisol, an important hormone that defends the body from developing ailments and diseases, including coughs, colds, and sore throats. Blackcurrant is also used to treat inflammatory disorders of the joints, muscles, and the urogenital system.

Natural Antihistamine

Cortisol, whose production is stimulated by certain substances present in blackcurrants, such as flavonoids, is associated with reducing allergy symptoms. Blackcurrants are therefore defined as a natural antihistamine because they help the body fight the symptoms of many allergies, including respiratory and skin allergies.

It Is A Cure-All For The Immune System

Thanks to their high vitamin C content, and antioxidant par excellence, black currants are a precious ally for our immune system, as they strengthen the defense barriers against attacks by external pathogens, both bacterial and viral.

Its Benefits On Circulation

Blackcurrant contains essential and polyunsaturated fatty acids, which are friendly to blood circulation, improving microcirculation and strengthening capillaries. It is useful in capillary fragility, swollen legs, and hemorrhoids. Thanks to these characteristics, blackcurrant helps prevent the formation of thrombi in the vessels and arteriosclerosis, responsible for many cardiovascular diseases.

Exceptional Diuretic

Blackcurrant is also used as a diuretic to promote the elimination of excess fluids and toxins through the urine. It is, therefore, a precious ally for women to combat water retention and the imperfections of cellulite.

The Effects On Cholesterol

Some research has shown that regular consumption of blackcurrants helps reduce bad cholesterol and increase good cholesterol levels (HDL). Other studies have also observed the involvement of black currants in regulating blood glucose levels (glycemia).

Blackcurrant: How To Take It

In addition to cooking, where blackcurrant is used to prepare cakes, jams, marmalades, puddings, smoothies, juices, and jellies, thanks to its innumerable beneficial properties, this fruit is heavily exploited in natural medicine and phytotherapy. Before delving into the subject in question, let’s answer the question: does the consumption of blackcurrants have any contraindications? The intake of blackcurrant-based products is not associated with particular side effects. However, greater caution is advised in taking it in the case of:

  1. situations in which a reduced fluid intake is recommended (for example, in the presence of certain kidney diseases );
  2. pregnancy and breastfeeding;
  3. use of antidepressants ;
  4. allergic reactions associated with the consumption of blackcurrant products.

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