Black Currant
Black Currant Its active ingredient is the purple-red colour anthocyanin. Anthocyanins are mainly used in acidic beverages such as soft drinks, fruit wines, sparkling wine glasses, blackcurrant wines, carbonated beverages, etc. They can also be used in the colouring of foods such as jams, popsicles, ice creams and cakes, and are commonly used colouring agents with the following main functions: Possess antioxidant activity, of which the acidic extract of blackcurrant ethyl acetate has the strongest antioxidant activity. Has the effect of significantly relieving physical fatigue, the effect of which is related to its antioxidant activity. Beneficial to eliminate the GABA-induced fatigue effect during high-intensity training, and can slow down fat metabolism and reduce energy consumption. Protective effect on hydrogen peroxide-damaged umbilical vein endothelial cells ECV-304. It can reduce the early apoptosis rate and total apoptosis rate of H_2O_2 induced ECV-304 apoptosis, and has a protective effect on endothelial cells. Blackcurrant polysaccharide has immunomodulatory effects. It is rich in vitamins and amino acids as well as minerals needed by the human body, which can reduce serum cholesterol and cerebral atherosclerosis; it can slow down the aging of the body and provide muscle immunity; it can block the production of nitrosamine, which can play the role of anticancer and cancer prevention.
