Blackcurrants or quinsy berries are a common summer fruit, grown in the UK. They are nutritious and do have various medicinal properties. In addition, the leaves and seeds are sometimes used in herbalism.
They contain approximately 4 times as much ascorbic acid as the equivalent weight of oranges, and so they provide an excellent source of vitamin C. In addition the fruit also contains potassium and the skins supply anti-inflammatory flavanoids known as proanthocyanadins. The seeds provide a good source of Omega-6 fatty acid and gamma-linolenic acid (typically 18%). Blackcurrants have astringent, diuretic, anti-rheumatic, nerve tonic, anti-spasmodic and blood pressure reducing action.
Historically blackcurrants have been used to treat a number of conditions including:
Blackcurrants are normally available as fresh fruit, however dried berries may be available in some retail outlets. They can be crushed and made into a herbal tea or blackcurrant jelly can be used for convenience. The fresh berries are the best source of benefit. Supplements of blackcurrant seed oil are sometimes available and are useful as they contain nearly as much gamma-linolenic acid as evening primrose oil.
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