Black currant powder; blood circulation; Beauty effect, Oraganic
Food Ingredients; antioxitant factors
The blackcurrant (Ribes nigrum) is particularly rich in vitamin C
and polyphenol phytochemicals. Blackcurrants can be eaten raw but are usually cooked in a variety
of sweet or savoury dishes. They are used to make jams, jellies and
syrups and are grown commercially for the juice market. The fruit
is also used in the preparation of alcoholic beverages and both
fruit and foliage have uses in traditional medicine and the
preparation of dyes.
Polyphenol phytochemicals present in the fruit, seeds and leaves,
are being investigated for their potential biological activities.
Major anthocyanins in blackcurrant pomace are
cyanidin-3-O-glucoside, and cyanidin-3-O-rutinoside,which are
retained in the juice concentrate among other yet unidentified
Strong antioxidant activity
Inhibition of lens degeneration (prevention of pseudmyopia)
Improving adaptability in darkness
Improve blood circulation and improve dark circles.
Taste and Flavor
The taste of black currants is very sweet and sharp, and they’re
used to make blackcurrant jellies, jams, added to desserts or as a
part of sauces and dippings. Blackcurrants are commonly used to
make cordial, liqueur, ice-cream and they can also be found in
Packaging & Shipping