Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Black currant (Ribes nigrum) has a long tradition of use in European and Asian folk medicine for treating colds, particularly those accompanied by fever. The berries and leaves have been used to make teas, syrups, and extracts believed to reduce fever, soothe sore throats, and promote recovery from respiratory infections. The traditional rationale is largely based on black currant’s high vitamin C content, as well as its abundance of anthocyanins and polyphenols, which are thought to have immune-supportive and anti-inflammatory effects.

Scientific evidence supporting these uses is limited. While some in vitro and animal studies suggest that black currant extracts may exhibit antiviral effects against influenza viruses and modulate immune responses, clinical trials in humans are sparse and generally of low quality. The majority of studies focus on black currant’s antioxidant properties, rather than direct effects on cold symptoms or fever reduction. One small human study suggested that black currant juice might reduce the severity or duration of some cold symptoms, but these findings have not been robustly replicated.

Overall, the use of black currant for colds with fever is primarily rooted in traditional practice, with only modest scientific support. Its safety profile is generally favorable, but it should not be considered a substitute for evidence-based treatments. More rigorous clinical research is needed to establish its efficacy in this context.

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