What is Blackcurrant ?
Blackcurrant berries are a powerful superfruit with many health benefits. They contain rare and potent anthocyanins, polyphenols, polysaccharides, vitamins, minerals and essential fatty acids, in addition to affluent amounts of Vitamin C, potassium, magnesium and other vitamins.
Blackcurrants have a complex flavor and remarkable aroma, which pair well with numerous other flavors & aromas; making this berry popular, not only for its nutritional & phytochemical properties,
but also for its extraordinary taste. Along with the aroma and flavor properties, Blackcurrant berries boast a distinct color, and are the darkest colored berry fruit. A blackcurrant’s color can range from vibrant crimson to deep purples, and even black. Although relatively small (one centimeter) these berries are extremely resilient and grow on shrubs standing between three and six feet tall.
New zealand blackcurrant
contains largest amount of anthocyanins
in comparison to blackcurrants grown in other countries
We grows the highest anthocyanin rich blackcurrants in the world. This cultivar produces fruits with an anthocyanin content of 1,200 mg per 100 g vs. 400-500mg of other sources. This is attributed to the ideal growing conditions of New Zealand, along with the proprietary cultivation technology .
No other blackcurrant berries in the world can compete with the anthocyanin content found in our New Zealand Blackcurrants.
The remarkable concentration of unique anthocyanins found in these berries exhibit the ability to combat cancer, aging, influenza and inflammation, while fighting neurological diseases.
The New Zealand Blackcurrant anthocyanin composition has also been linked to improving cardiovascular, digestive, and immune health while supporting healthy vision functions and overall women’s health.
There are four main anthocyanins found specifically in the New Zealand Blackcurrant: delphinidin-3-rutinoside (D3R) cyanidin-3-rutinoside (C3R), delphinidin-3-glucoside (D3G) and cyanidin-3-glucoside (C3G). These four components comprise of 98% of the berry’s total anthocyanin content, and this unique combination is not found in any other fruit. These anthocyanin elements are believed to be the most beneficial to overall human health, specifically vision, brain and anti-inflammatory support.
According to research completed in New Zealand, NZ blackcurrant cultivars have higher anthocyanin and polyphenol levels when compared to blackcurrants from other sources. Research by the New Zealand Institute for Crop and Food Research (CFR) revealed that the anthocyanin content of European blackcurrants is 250-500mg per 100g (average) whereas the content in NZ blackcurrants is a much higher one, 570mg per 100g (average). Ben ard and Ben Rua, blackcurrant species unique to New Zealand, are high yielding varieties grown on a large commercial scale and have approximately 25% higher anthocyanin levels than blackcurrants from Poland, Canada, Scotland and Sweden.
New Zealand Cassis Score Highest on ORAC Tests
