Wednesday, December 26, 2007

What Are Blackcurrants

British Blackcurrants have been used in jams, juices, yoghurts, pies, wines and ice cream for many years - we are now promoting their distinctive, juicy flavour and its numerous health benefits. This is backed up by many scientific studies over the last 50 years; with emerging research further highlighting the benefits of this small black berry.

Blackcurrants have grown in the British Isles for over five hundred years and been used by herbalists since the middle ages to treat bladder stones, liver disorders, and blended into syrups for coughs and lung ailments amongst other illnesses.

Varieties grown and bred in the British Isles are particularly rich and dark in colour, so possessing a high content of anthocyanins, which in turn promote antioxidant activity. Blackcurrants also contain more Vitamin C than any other natural food source as well as containing high concentrations of the beneficial nutrients of Potassium, Magnesium, Iron, Calcium, Vitamins A and B amongst others.

Emerging and existing research is now proving that blackcurrants can help in a number of common and important health areas, including:

Cardiovascular | Ageing and Brain Function |
Urinary Tract Health | Vision



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