Currant black

The blackcurrant (Ribes nigrum) is a deciduous shrub plant from the gooseberry family. It is native to the temperate climate zones of Europe and Asia and is mainly cultivated in Central Europe. The plant grows to a height of between 1 and 2 m and has about 10 cm wide, lobed leaves that are heart-shaped at their base. The blackcurrant produces greenish-yellow flowers in April and May, which are arranged in hanging clusters.

From these develop its fruits, black, aromatic berries with a diameter of 0.8-1.2 cm.

The blackcurrant is mostly drunk as nectar and lemonade; it is also made into jelly or jam. The fruit is the basis of cassis syrup or cassis liqueur. A flower bud extract of blackcurrant is used in the perfumery industry as a fruity scent component.

In the buds: amino acids: arginine, proline, glycine, alanine. also: oligosaccharides, phytohormones: abisic acid, giberellins , cytokines, growth factors. Essential oils, flavonoids, polyphenols, unsaturated fatty acids: alpha linolenic acid, tannins, vitamins and minerals.

Mechanism of action: anti-inflammatory, anti-allergic through cortisol release in the adrenal cortex, antiviral.

Inhibition of the release of TNF alpha, interleukin 1, interferon gamma, suppression of histamine release.

Indication: runny nose, sneezing attacks, itching, burning itchy eyes, dyspnoea.

Rhinitis allergica, eczema, bronchial asthma.

Viral infections with rhinitis and laryngitis or pharyngitis

Exhaustion, fatigue, convalescence

Arthrosis, rheumatoid arthritis, fibromyalgia

Vascular diseases with oedema

External: insect bites