Ground-breaking new research reveals that delicious blackcurrants can help to promote healthy bacteria in the gut as well as having an ‘anti-tumour’ effect on some cancers.
Anthocyanins are the natural compounds which give blackcurrants their characteristic colour. New research has demonstrated that these anthocyanins help to increase levels of healthy bacteria (Bifidobacterium) in the gut helping to maintain the healthy functioning of the digestive system. Maintaining a healthy digestive system and reducing gut inflammation is important for health, weight management and disease prevention.
Results from an April 2016 study testing the anti-cancer activity of blackcurrant polyphenol extract, demonstrated that blackcurrant extract has an ‘anti-tumour’ effect and helps to decrease the size of gastric and oesophagus cancers.
Additionally, in terms of fighting cancer, further fresh research has revealed that these anthocyanins, particularly the purple anthocyanins found in blackcurrants, are effective and potent at inhibiting tumour cell numbers and increasing cancer cell death.
“There has been much research undertaken to identify the benefits of fruit intake on both digestive health and in fighting certain cancers. These new studies confirm that blackcurrant juice intake is associated with a decrease in gut inflammation and subsequently an increase in levels of Bifidobacterium in the gut. What’s more, research now supports the idea that the anthocyanins found in blackcurrants do indeed have an ‘anti-tumour’ effect on gastric and oesophagus cancers.” Professor Derek Stewart of the James Hutton Institute in Scotland
“Blackcurrants have long been heralded as a superior fruit in terms of health benefits and nutrition. These new studies further reinforce blackcurrants ‘super fruit’ status in helping improve gut health and fighting digestive tract cancers.” Jo Hilditch, Founder of the Blackcurrant Foundation