Properties of Currants in Herbal Medicine and Uses

it consists of the leaves of the plant harvested after the flowering season and dried and of the fresh ripe fruits, but fresh leaves collected in summer are also used.

(rutin, isoquercetin, etc.);

Proanthocyanidins;

Ascorbic acid;

Trace essential oil.

The main components of the currant fruits, I'm:

• Ascorbic acid;
• Anthocyanins;
• Phenolcarboxylic acids;
• Flavonoids;
• Fruit acids (malic, citric and isocitric);
• Monosaccharides;
• Pectins.

The chemical constituents of the seeds, instead, they are:

• Polyunsaturated fatty acids;
• Monosaccharides.

, diuretic and sweat. The fruits, on the other hand, are attributed with spasmolytic and hypotensive properties, together with antimicrobial properties.

The currant, as well as in the phytotherapeutic field, is also appreciated in the food sector. In fact, the berries are used in gastronomy, by the confectionery and liqueur industry.

For further information: Black Currant: Nutrition and Diet