Blackcurrants and their potential for brain-health

摘要

Blackcurrants (Ribes nigrum) have had a long history of traditional use in Europe. In 1931 Maud Grieves described the raw juice as "diuretic and diaphoretic and an excellent beverage for febrile diseases." Blackcurrant fruit is a rich source of polyphenols including anthocyanins, Vitamin C and minerals. There are over 40 varieties, displaying differences in size, colour, and - most important - in their nutrient contents.