A new peer-review paper1 investigating the health benefits of New Zealand blackcurrants, including the supplement, CurraNZ, reveals they provide clinically-significant improvements for metabolic and cardiovascular health, as well as more novel applications, such as reducing ‘old person’s smell’ by up to 80%.
Fourteen of the studies were performed on CurraNZ.
The studies showed short-duration intake of New Zealand blackcurrant:
Mark Willems, Professor of Exercise Physiology at the University of Chichester, Institute of Sport, Nursing and Allied Health (pictured left), who led the review, says the research shows New Zealand blackcurrants have ‘broad implications for health’. He notes: “We were taken back at the variety of applications we are seeing for New Zealand blackcurrants. It seems to work on a lot of things.
“Given the evidence of its protective health benefits, we would recommend daily consumption of New Zealand blackcurrant as part of normal fruit and vegetable intake - and in population groups of all ages.”
New Zealand blackcurrants are rich in naturally-occurring plant phytochemicals called anthocyanins, a sub-class of flavonoids.
The concentrations, combinations and types of anthocyanins present in blackcurrants are not found in any other berry fruit and the bioactives in CurraNZ.
Blackcurrants grown in New Zealand have one of the highest densities of anthocyanin of any berry fruit and 1.5 times more than blackcurrants grown elsewhere.
The anthocyanins present in blackcurrants have anti-inflammatory and antioxidant properties, as well as helping improve blood flow and improving the health and function of blood vessels.