Combining optimal climate and growing conditions with intense natural
ultra-violet sunlight, New Zealand’s South Island produces the highest
quality blackcurrants in the world. Scientists have found that this
unique variety of blackcurrants is rich in Antioxidants and
Anthocyanin’s* that have shown to support:
Circulatory system and cardiovascular health.
Increased blood flow via a vasodilatation response.
Brain function - Enhances mental acuity and cognitive function.
Eye health and vision.
The immune system and anti-inflammatory responses.
Physical performance - Increases energy.
Post exercise muscle recovery - reduction of muscle fatigue and soreness.
*Anthocyanins: form the intense pigment in blackcurrants. They are one
such group of secondary metabolites that scientific research is
beginning to reveal as potentially important compounds for human health
in several different physiological areas.
Scientifically proven to contain the highest concentrations of antioxidants, flavonoids and a combination of 14 nutrients and minerals of any cultivated food, grown anywhere in the world.
Store in a cool, dry place. Our products are produced in a wheat free environment.
BPA Free Packaging.
To discover more benefits about our 100% Pure New Zealand Blackcurrant Extract click here
to read our blog post titled "New Zealand Blackcurrant - The New Powerhouse Antioxidant".
Dr Greg Clarke on Anthocyanin rich Blackcurrant Powder
(Blackcurrant (Ribes nigrum L.) Freeze Dried Extract Powder)
Unable to shift away from stressful environments plants, through their innate metabolism, accumulate specific biologically active compounds such as antioxidants to cope with stressful situations including drought, disease, feeding insects or intense UV light. Referred too in biological terms as secondary metabolites these compounds when ingested in vegetables and fruit as part of a healthy human diet provide not only a natural boost to our health and wellbeing but may form an integral part of our own immune systems.
In the modern world with dietary shifts to convenience and ready to eat foods we now consume foods processed and often preserved in a way that can lock up or reduce the nutrient quality of the original raw plant material that our forebears would have enjoyed. Perhaps though, even more importantly, we may be losing access in highly processed foods to the important secondary plant metabolites that we require in our diet.
Anthocyanins, the intense pigment in blackcurrants, are one such group of secondary metabolites that scientific research is beginning to reveal as potentially important compounds for human health in several different physiological areas.
Clinical trials have shown that dietary supplementation with anthocyanins can improve blood flow and cardiovascular function, reduce high blood pressure and improve the ratio of HDL ("good") cholesterol to LDL("bad") cholesterol. Trials on human cancer cell lines have shown positive chemo preventative effects on prostrate, breast, cervical, colon and liver cancers. Observed effects included inhibition of cancer cell growth, decreased proliferation of cancer cells and reduced cell viability. One research group in particular suggested that the anthocyanin’s specific to blackcurrants could be useful in the prevention and treatment of human hepatocellular carcinoma the commonest form of liver cancer.
This 100% natural product is a freeze dried powder extract produced from spray free New Zealand Blackcurrants. It provides a rich source of dietary available anthocyanin’s to support immune function and cardiovascular health.
Dr Greg Clark
Professor Mark Willems on New Zealand blackcurrants and athletic performance
A British professor is excited about the benefits of New Zealand blackcurrants for athletes after conducting research with a Nelson product.
Professor Mark Willems of the University of Chichester has conducted research which has proved the benefits of New Zealand blackcurrants as an ergogenic, an aid which enhances athletic performance. He presented these findings in Nelson this week.
Willems, who is a professor in exercise physiology, studied the effects of New Zealand blackcurrant anthocyanin - the plant colorants responsible for dark colouring of the blackcurrant.
In his presentation he said properties in blackcurrant reduce muscle damage and inflammation after a bout of high intensity muscle contractions - such as bicep curling.
He used Nelson-based product Blackcurrant Powder when he conducted his research.
"[From this research] a case can be made that New Zealand blackcurrants can be a sports nutrition supplement," he said.
He said New Zealand's environmental conditions helped blackcurrants have higher antioxidant capacities compared to other countries.
"That can be beneficial in dealing with stress that comes from [sports recovery]," he said.
"The take home message [from the presentation] is that athletes should consider taking New Zealand blackcurrants during training."
His research on New Zealand blackcurrants has been published in international journals, including the International Journal of Sport Nutrition and Exercise Metabolism.
Children or adults under 50kg should only take 1/2 tsp (3g) daily. Serving Size 6gm - 1tsp.
Servings per package - 25 serves
To support daily optimum health and boost the immune system we recommend a
teaspoon of blackcurrant extract per day. Simply dissolve in a glass of
water or add to your favourite smoothie. Can be mixed with yogurt and
makes a great use for custards or desserts.
If you are taking for sport performance we recommend you take a teaspoon
before and immediately after exercise in place of the usual daily
recommended dose. This will support the cardiovascular system; help
reduce fatigue and support muscle performance and recovery.
This 100% natural product is a freeze dried powder extract produced from spray free New Zealand Blackcurrants.