What Does Blackcurrant Taste Like : The Forgotten And Forbidden ...

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As well as a one ounce serving of fresh blackcurrants providing 57% of our daily requirement of vitamin C, it also contains small amounts of other vitamins including A, B6, B12, E and more.

Vitamin C, or ascorbic acid, is an antioxidant, which means it helps fight against damage caused by free radicals in the body. Free radicals form because of our metabolic processes, and we are also exposed to them from our environment, such as through air pollution and UV light from the sun.

Vitamin C also has other roles, including supporting our immune system and helping wounds to heal.

Vitamin C deficiency is rare nowadays in the US, but scurvy is the main disorder caused by a lack of vitamin C. Symptoms of this include joint pain, bleeding gums and tooth loss, anemia, small purple or red spots on the skin and poor wound healing.

Blackcurrants also contains minerals such as iron – essential for production of red blood cells – and copper, which the body needs for metabolism and collagen production. Copper also helps absorb iron and helps fight some of the free radical damage in the body. Having an adequate copper intake is linked with a lower risk of developing anemia, osteoporosis and osteoarthritis.

A one ounce serving of fresh blackcurrants also contains just 18 calories.

Dried blackcurrants are also a good source of nutrition. Containing soluble and insoluble fiber, a half cup of dried blackcurrants provides 5 grams of dietary fiber– around 20% of our recommended daily intake. This same portion of dried blackcurrants will also give you around 37% of your daily requirement of copper and 15% of manganese which is needed to help support hormone production, fertility and other processes.

A half cup of dried blackcurrants also contains around 14% of our potassium requirement. This is one of the seven essential macrominerals, which our body needs to support some of its processes. Potassium specifically helps support cardiovascular health, bone and muscle health.

Not having enough potassium in the body is linked with cardiovascular disease and high blood pressure. Potassium also helps preserve muscle mass in older people which can be lost through the process of metabolic acidosis – often triggered by our typical western diet of processed cereals, dairy and meat products.

Gamma linolenic acid (GLA) is found in blackcurrants as well as in the seeds and oils of other plants. GLA is a polyunsaturated or omega-6 fatty acid. These fatty acids are found within the membranes of our cells and play a role in signaling, enzyme reactions and more, influencing immune and inflammatory processes.

Research has shown that GLA can provide some relief to those with rheumatoid arthritis, and although research is limited, it may also help in lowering LDL (‘bad’) and overall cholesterol levels.

GLA with other compounds is also linked with better eye health, with research showing that blackcurrant can improve blood flow to the eyes, reduce symptoms of eye fatigue, improve the ability to adapt to darkness and slow some of the deterioration of the visual field in those who have glaucoma. It may also be helpful for those who suffer with Dry Eye Syndrome.

Gamma-linoleic acid (GLA) along with potassium can also prevent aggregation or platelet clumping in the blood vessels. When blackcurrant was given as a powder supplement in a research study, the results showed athletes were able to recover better after exercise.

The dark color of blackcurrants comes from anthocyanins, which are flavonoid compounds. These are natural antioxidants which help combat damage from free radical molecules in the body.

Other parts of blackcurrant plants, such as the seeds and leaves, are also used as supplements and blackcurrant seed oil, which has been shown to improve the immune response in healthy volunteers aged 65 or older.

Conclusion

Although the blackcurrant may have been forgotten and forbidden in times past, this small but mighty super fruit is staging a welcome comeback – in some states at least!

Although the strong berry flavor and earthy notes of raw blackcurrants will not be appreciated by all, when cooked, they do lose some of those earthy flavors.

If we have yet to convince you that fresh blackcurrants are worth a try, then why not pick up some dried blackcurrants? When dried, they have a sweeter flavor and make it easy to add a nutrition boost to your favorite dishes.