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Black Currant Extract

Specifications: 1. Anthocyanidins 1-25% Test by UV 2. Anthocyanosides (anthocyanins) 1-36% Test by HPLC 3. Extract Ratio 5:1 10:1 4. Fruit Powder

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Black Currant Extract Powder
Latin Name:
Ribes nigrum L.
1. Origin of raw material :Europe
2. Anthocyanidins 1-25% Test by UV
3. Anthocyanosides (anthocyanins) 1-36% Test by HPLC
4. Extract Ratio  5:1  10:1
5. Fruit Powder 

Appearance: Violet to Dark Violet fine powder

Description of Black Currant

The blackcurrant (Ribes nigrum) is a woody shrub in the Grossulariaceae family. The plant is native to parts of central and northern Europe and northern Asia. The origin of our black currant (Ribes nigrum) raw material is from Europe.

Raw blackcurrants are 82% water, 15% carbohydrates, 1% protein and 0.4% fat (table). Per 100 g serving providing 63 kilocalories, the raw fruit has high vitamin C content (218% of the Daily Value, DV) and moderate levels of iron and manganese (12% DV each). Other nutrients are present in negligible amounts (less than 10% DV, table).
HPLC Chromatograms of Black Currant Extract Powder

Blackcurrants have a high concentration of
-polyphenolic substances
-vitamin C
-gamma-linolenic acid (GLA)
Benefits of  blackcurrant:
-Blackcurrant has a lower glycemic index value.
-Blackcurrant can help individuals fight infections.
-Blackcurrant can be great for your hair and skin.
-Blackcurrant can assist in antioxidant defense.
-Blackcurrant can assist in red blood cell formation.
-Blackcurrant can help you sleep better at night.
-Blackcurrant may help improve your digestive system.

Dosage recommendations include:
- 250 milligram capsules per day, taken twice a day;
- 5-10 milliliters of fruit syrup per day.
- one glass of fruit juice per day.
- 1-2 teaspoons of leaves, three to four times a day.
Application: pharmaceutical health care products, beverage and food additives.
Keywords: Black Currant Extract Powder, Blackcurrant Extract Powder, Ribes nigrum L., Anthocyanidins, Anthocyanosides, anthocyanins, polyphenolic substances, antioxidants, vitamin C, gamma-linolenic acid (GLA)

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