Source: Ribes nigrum L.
Origin of raw materials: New Zealand
Used part: fruit
Appearance: dark purple powder
Specifications: Anthocyanidins: 5%, 10%, 15%, 25% by UV
Anthocyanins: 7%, 15%, 22%, 36 %% by HPLC
Blackcurrant is also known as black currant and black bean fruit. It is a deciduous small shrub of Saxifragaceae and Ribes L. It is classified as a minority of berries in cultivation. Blackcurrant is rich in nutrients, such as glucose, fructose, protein, vitamins, organic acids, pectins, minerals, etc. Especially its content of Vitamin C is many times higher than other fruits. In addition, blackcurrant fruit also contains a variety of anthocyanins, flavonoids, esters and alcohols.
Blackcurrant is widely grown in New Zealand where its annual output capacity is about 9,000 tons. The blackcurrant in New Zealand is famous for its premium quality.
Blackcurrant is called "King of Berries", as it contains potassium, magnesium, iron, calcium, Vitamins A, B and C, and other trace minerals. The concentration of organic acids and more phenols are several times higher than other fruits.
1. Blackcurrant extract can protect ECV-304 umbilical vein endothelial cells damaged by hydrogen peroxide. It can reduce early apoptosis rate and total apoptosis rate induced by hydrogen peroxide, and H2O2 can induce ECV-304 to protect endothelial cells.
2. Blackcurrant extract enhances the fat oxidation caused by body movements in endurance-trained men. It can be used as a healthcare raw material for sports nutrition.
3. Blackcurrant extract has a certain anti-fatigue effect, which is better than blackcurrant juice.
Packaging and shipping:
25 kg export-grade cardboard barrels as outer package; double-layer food-grade plastic bag as inner package
Shipped by air, by sea and by express.