Bioactive compounds in blackcurrants could help stave off Alzheimer’s disease, according to Scottish food researchers. Work is in progress to find an economical way to develop the compounds for use as food ingredients.
A briefing paper released by the Scottish Crop Research Institute said the compounds are extracted from wastes produced when blackcurrants are processed. Blackcurrants, which are high in vitamin C and other beneficial phytochemicals, have demonstrated the potential to inhibit inflammation, which is suspected to be at the origin of Alzheimer’s disease.
Blackcurrants are native to central and northern Europe and northern Asia.
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