HEALTHCARE IMPORTANCE OF BLACKCURRANT (RIBES NIGRUM)

Teodor Rusu

Abstract


The blackcurrant is known as a crop plant in Europe from the 16th century. Its fruits, rich in carbohydrates, fatty acids, proteins and mineral substances, are used to prepare juice, syrup, jelly or marmalade. The fruits have a general tonic, vitaminizing and remineralizing effect, being recommended in cases of overwork, in anemic conditions, in cases of iron deficiency. The flowers are also used in perfumery. Leafs are used in the herbal medicine as diuretic, in heart diseases, rheumatism, or gout. The blackcurrant contains tannins, rutin, vitamin C, trepenic volatile oil. The fruits contain vitamin C, vitamins of B complex, organic acids (citric, malic), pectins, sugars, anthocyans, fatty oil, trepenes, flavonoids (myricetol, quercetol, campherole), pectins, calcium, iron, potassium, phosphorus, vitamin PP.


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DOI: http://dx.doi.org/10.15835/agrisp.v115i3-4.13828



Copyright (c) 2020 Teodor Rusu

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