The “Berry Doctor” Dr. Paul Gross selected these winner superfruits because of their abundance in nutrients and phytochemicals; intense colors; extensive scientific and medical researches; and popularity. That does not mean that the omitted ones are not good enough. On the contrary, they may eventually take leading positions in the super list should they undergo the same nutrient analyses, scientific researches, and clinical trials. You may have noticed last week that there was a small change in the list order. Though the blackcurrant is listed before the date in Gross’s book, “Superfruits,” I took the liberty to switch the order, because “The Date” is our favorite fruit during Ramadan. So today, I will go back to the 16th superfruit, the blackcurrant.
Blackcurrant, Ribes nigrum, is a member of the berry family. It is cultivated in Northern Europe, United Kingdom, New Zealand, and Canada. In these countries, special attention is given to the berry’s cultivation as well as its research, particularly in Britain, where a foundation is formed to promote the berry as the leading superfruit (blackcurrant foundation.co.uk). The cosmetic and neutraceutical industries, too, have particular interest in the fruit’s richness in nutrients and healthy oil coming from its seeds.
Not only the manufacturers are attracted to blackcurrant, the public are inclined toward its juice and concentrate. In Britain, a drink called Ribena is made from the berry. The concentrate or juice is added to different beverages. In France and Switzerland, the fresh “jus de cassis” is enjoyed during the summer season. Let us see the reason for its popularity despite its sharp and unusual flavor.
Blackcurrant’s concentrated nutrients come from vitamins B, C and E; minerals potassium; iron; and phosphorous; prebiotic (soluble) fiber; and essential fatty acids in the seeds. The deep purple pigment in the berry offers important phytochemicals called polyphenols, which come in the form of anthocyanins like delphinidin and cyanidin glycosides, rutinosides, quercetin, hydroxycinnamic acid, and proanthocyanidins. Anthocyanin, the potent phytocompound, increases in concentration with the maturation of the berry especially when it ripens on the bush.
In the research field, the blackcurrant’s significant content of anthocyanins is the attraction. The phytocompounds appeared to suppress the inflammation process, which is believed to be the trigger to chronic disorders such as arthritis, cardiovascular disease, diabetes, Alzheimer’s disease, and cancer.
In laboratories, mice with cancer were given two kinds of blackcurrant’s simple sugars, arabinose and galactose. The two appeared to slow down their tumor growths.
In 2008, an Italian study showed that compounds from the blackcurrant made into a supplement called Pantescal showed anti-allergenic activity on airborne allergy biomarkers by reducing them significantly.
Despite blackcurrant’s abundance in essential nutrients, research is not active enough to make the progress needed to raise the berry’s status in the research field.
According to John Heinerman’s “Encyclopedia of Fruits, Vegetables,” and Herbs, “Black, red and white currants all manifest strong antiseptic properties... that can be used in the treatment of Candida yeast infections, some forms of cancer, whooping cough, multiple sclerosis, and various skin diseases... [as well as] food poisoning, especially from meat.” Because blackcurrant is one of the few foods along with breast milk and evening primrose, which contain gamma linolenic acid (GLA), an essential fatty acid, it is recommended as a dietary supplement. The fruit or its juice is recommended to lower hypertension and relieve arthritic inflammation and pain.
In Europe and Britain, pharmacies sell blackcurrant based throat-soothing pastilles. They are quite effective and popular.
The tartness of the blackcurrant does not prevent people from enjoying it fresh, dried, or in jams, syrups, and juices. It mixes well with other fruit juices like grape, cranberry, orange, or pomegranate. The berry is also included in cakes, buns, cereals, and snack bars. Sixty berries make a serving. Fresh blackcurrant juice blended with orange juice is refreshing and a pure delight during the summer. Do try it!
