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Blackcurrant is a plant that has been known in folk medicine for years and has a variety of uses. Both its fruits as well as leaves have been used for therapeutic purposes.
Blackcurrant fruits are small black berries with an astringent and sweetish flavour. Compounds they contain have diverse properties, among other things, antibacterial, antioxidant and anti-inflammatory. The research also shows that blackcurrant contains a lot of soluble fibre which supports the digestive system as well as the process of losing weight.
Blackcurrant is a source of vitamin C and B vitamins. It also contains: provitamin A, vitamin E and quercetin which has anti-allergic properties lowering the release of histamine; potassium which takes part in the transmission of nerve impulses, muscle contraction and the regulation of blood pressure, as well as magnesium, zinc and calcium. Zeaxanthin present in blackcurrant protects vision from the effects of oxidative stress which often has an impact on other diseases. Blackcurrent is also rich in tannins which have antiseptic and anti-inflammatory properties and improve blood circulation. What’s more, the research shows that eating blackcurrant regularly can increase nitric oxide in the body which has a positive influence on the functioning of the circulatory system.
The most common and valuable substances that blackcurrant contains are:
- resveratrol - a strong antioxidant,
- anthocyanins - similarly to resveratrol, they are strong antioxidants,
- p-coumaric acid - has antibacterial properties and helps to lower blood sugar, total cholesterol and triglycerides; rutin - a compound strengthening the vascular endothelium and supporting proper absorption of vitamin C.
How to use:
Freeze-dried fruit can be added to smoothies, porridges, drinks or functional foods. 1 serving: from 1 to 2 teaspoons (5-10 g).
Keep in a cool and dry place.
Country of origin: Poland
Approximate nutritional values per 100 g
1557 kJ / 370 kcal
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