Anthocyanins in Blackcurrants
Anthocyanins give the berries their deep purple colouring and have extremely high antioxidant activity. Blackcurrants have been shown to have more anthocyanins than almost any other fruit or vegetable. Click here to read about recent scientific research and clinical trials using showing direct effects of blackcurrant anthocyanins on health and well-being.
In a USA study (see summary graph below) comparing the amounts of anthocyanins in 22 common fruit and vegetables, blackcurrants were shown to contain more anthocyanins than any other commercially available fruit or vegetable.
Using the same method of analysis, a study by the New Zealand Institute for Plant & Food Research2 demonstrated higher levels of anthocyanins in New Zealand fruit compared to the fruit used in the USA study (see summary table below).
Figure 1. Anthocyanin levels in fruit1
(units: mg anthocyanin per 100g)
1 Source: Xianli Wu et al. 2006. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Journal Agricultural and Food Chemistry 54: 4069-4075
2 Anthocyanins in New Zealand Blackcurrants; New Zealand Institute for Plant & Food Research 2008. previously Crop and Food Research. Values are an average of 8 samples from a range of locations in New Zealand. (Anthocyanin levels may be subject to seasonal variations.)
Note: In this study anthocyanins were analysed HPLC using cyanidin -3- glucoside as an internal standard and individual molar extinction coefficients for each anthocyanin. This method is most accurate for blackcurrants.