Nutritional value and efficacy of blackcurrant

Blackcurrant is very rich in vitamin C, phosphorus, magnesium, potassium, calcium, anthocyanins, phenolic substances. Already know the health effects of Blackcurrant, including the prevention of gout, anemia, edema, arthritis, rheumatism, mouth and throat diseases, cough and so on.

Blackcurrant in the high zinc content, can be used as sources for zinc; high content of vitamin C, significantly higher than the oranges, hawthorn, blackcurrant seeds contain high levels of linoleic acid, which helps lower blood pressure, lipid-lowering and anti-atherosclerosis and other effect. And contain γ-linolenic, the body can not synthesize specific elements, may play a role against cardiovascular disease.



Blackcurrant fruit contains higher levels of bioflavonoids. Bioflavonoids for capillary fragility and permeability there is improvement. Bioflavonoids can lower serum cholesterol and reduce atherosclerosis, make the brittle of blood vessels softening and thinning, and improve blood vessel permeability, can prevent atherosclerosis. Bioflavonoids are potent antioxidants in foods, as anti-aging substance second only to vitamin E. Bioflavonoids also has a role in blocking the formation of nitrosamines, anti-cancer effect. Bioflavonoids with antibiotics, and the role of inhibition of bacteria, can enhance resistance to infectious diseases, and enhance the body’s immune system. Except bioflavonoids not only has an effective antioxidant, but also a synergistic effect of ascorbic acid.


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Article: Nutritional value and efficacy of blackcurrant

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