Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Black currant (Ribes nigrum) is used to support or mitigate free radical damage primarily due to its high content of antioxidant compounds, including vitamin C, anthocyanins, and polyphenols. Scientific studies have investigated the antioxidant capacity of black currant extracts, showing that they can scavenge free radicals and reduce oxidative stress in vitro and in animal models. For example, research published in journals such as Phytotherapy Research and Journal of Agricultural and Food Chemistry demonstrates that black currant anthocyanins can inhibit lipid peroxidation and protect biomolecules from oxidative damage.

Human studies, though more limited, have also suggested that regular consumption of black currant juice or extracts may bolster antioxidant status, as measured by increased plasma antioxidant capacity or reduced biomarkers of oxidative stress. However, these effects are generally modest, and more large-scale, long-term clinical trials are needed to firmly establish their clinical relevance.

Overall, the evidence supporting black currant for free radical damage rests on robust in vitro and animal results, with emerging but still limited human data. Therefore, the ingredient’s use for this purpose has a scientific basis, though the strength of evidence is moderate rather than conclusive.

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