[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

10 Best Super Antioxidants Rich Fruits
10. Red Apples
9. Strawberries
8. Blueberries
7. Artichoke Hearts
6. Kiwifruit
5. Grapes
4. Tomato
3.Green Tea
2. Walnuts
1. Berries

Berries
Blueberries, raspberries and blackberries are rich in proanthocyanidins, antioxidants that can help prevent cancer and heart disease. Eat them frozen in a morning smoothie, toss a handful over your morning yogurt or cereal or enjoy them as an afternoon snack.

Walnuts
Just an ounce of walnuts, or 15 to 20 halves, is loaded with antioxidants. They’re also cholesterol-free and low in sodium and sugar. 100 grams of walnuts contain 15.2 grams of protein, 65.2 grams of fat, and 6.7 grams of dietary fiber. The protein in walnuts provides many essential amino acids.

Green Tea
Green tea contains high concentrations of catechin polyphenols. These compounds work in the body with other chemicals to heighten levels of fat oxidation and thermogenesis. Green tea has also been shown to be preventative against cancer, heart disease and high cholesterol.

Tomato
Tomatoes are by far the richest source of a powerful anticancer agent called lycopene. In fact, research has shown lycopene to be an even more powerful disease fighter than vitamin E and beta carotene. Lycopene needs fat for optimal absorption to occur. Therefore, putting the healthy fat olive oil in your spaghetti sauce is an excellent trick to increase your lycopene levels. Start including more tomatoes in your diet in the form of sliced, whole, canned, stewed or sauced tomatoes or tomato paste.

Grapes
The wealth of antioxidant nutrients in grapes is somewhat startling! In addition to providing us with conventional antioxidant nutrient like vitamin C and manganese, grapes are filled with antioxidant phytonutrients that range from common carotenoids like beta-carotene to unusual stilbenes like resveratrol, and the total number of different antioxidant nutrients in grapes runs well into the hundreds. It’s important to note that the seed and the skin contain the richest concentration of antioxidants. It’s very rare to find a higher concentration of an antioxidant in the fleshy part of the grape than is present in the seed or skin.

Kiwifruit
Kiwifruit emerged from our food ranking system as an excellent source of vitamin C. This nutrient is the primary water-soluble antioxidant in the body, neutralizing free radicals that can cause damage to cells and lead to problems such as inflammation and cancer. In fact, adequate intake of vitamin C has been shown to be helpful in reducing the severity of conditions like osteoarthritis, rheumatoid arthritis, and asthma, and for preventing conditions such as colon cancer, atherosclerosis, and diabetic heart disease. Our food ranking system also qualified kiwifruit as a very good source of dietary fiber.

Artichoke Hearts
The edible parts of the globe artichoke – that is, the juicy heart and the tender inner leaves of the immature flower bud – are right there on top of the list of vegetables with the strongest in-vitro antioxidant capacity. As you may know, antioxidants are beneficial substances that protect our bodies from cellular damage caused by free radicals. When eaten regularly as part of an overall healthy diet, antioxidant-rich foods such as artichoke hearts and leaves may provide anti-aging benefits and protection against degenerative diseases such as heart disease and Alzheimer’s disease.

Blueberries
Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA. We recommend enjoying raw blueberries – rather than relying upon blueberries incorporated into baked desserts – because, like other fruits, raw blueberries provide you with the best flavor and the greatest nutritional benefits.

Strawberries
When only fruits were considered, strawberries came out 4th among all fruits. Recent research has shown strawberries to be a surprisingly fragile, perishable, and delicate fruit.

Red Apples
Apples are rich in antioxidant phyto-nutrients flavonoids and polyphenolics. The total measured anti-oxidant strength (ORAC value) of 100 g apple fruit is 5900 TE. Some of the important flavonoids in apples are quercetin, epicatechin, and procyanidin B2.

Scientists at MBARI recently deployed blue light-emitting diodes (LEDs) on our remotely operated submersibles to observe fluorescence in deep-sea animals and investigate the ecological roles of light in the deep sea. When we shined blue LEDs on the strawberry squid, Histioteuthis, we were surprised by an impressive light show. This squid has one normal-sized eye, and one extraordinarily large eye, which was brightly fluorescent, indicating the presence of a blue-absorbing fluorescent pigment. The fluorescent pigment most likely aids in capturing prey by breaking their camouflage. Many organisms have fluorescent structures, but we are still exploring what the natural functions of these fluorescent pigments are.

For more information on fluorescence and bioluminescence go to https://biolum.eemb.ucsb.edu

Video narration/animation/music/photos: Steve Haddock
Video editing: Kyra Schlining
Production support: Danielle Haddock, Linda Kuhnz, Lonny Lundsten, Nancy Jacobsen Stout, & Susan vonThun

https://www.mbari.org