It facilitates the body's elimination functions.
Blackcurrant, or blackcurrant, is a shrub of European origin whose fruit is the blackcurrant, a pulpy berry that is highly prized in confectionery, alcoholic beverages and perfumery, as well as for its healing properties. The leaf contains abundant flavonoids: mono- and diglycosides of quercetol and kempferol, mainly isoquercitrioside and rutoside, also hyperoside, astragaloside. Monomeric flavanols (gallocatechin, epigallocatechin). Phenolic acids, proanthocyanidins, carotenoids, traces of essential oil and vitamin C.
Traditionally, blackcurrant has been used as a diuretic and anti-inflammatory. This anti-inflammatory activity is due to flavonoids and especially proanthocyanidins. These compounds inhibit the release of histamine by mast cells, degradation enzymes (collagenase, elastase, etc.) and prostaglandin synthesis (they inhibit COX-1 and 2) and interfere with leukocyte migration; they reduce the accumulation of polymorphonuclears and cytokines (TNFα, IL-1ß, CINC-1) and decrease the concentration of nitric oxide. The anti-inflammatory activity of proanthocyanidins is also related to inhibition of leukocyte infiltration, due to a regulatory effect on the endothelial adhesion molecules ICAM-1 and VCAM-1.
- Adjuvant in the treatment of rheumatological conditions.
- Diuretic, therapy for flushing the urinary tract and mild urinary disorders.