Blackcurrants reduce inflammation

Natural chemicals found in blackcurrants may help reduce inflammation in asthma sufferers according to scientists in New Zealand.

Epigallocatechin – an antioxidant and major component of proanthocyanidins found in blackcurrants – was found to suppress inflammation-causing reactions and minimise inflammation in lung tissue.

Scientists from Plant & Food Research – led by Dr Roger Hurst – used lung tissue to test the effects of a proanthocyanidin rich extract from New Zealand blackcurrants on the immune system. They found that proanthocyanin worked in conjunction with the cells’ natural defence mechanism to reduce inflammation.

“To find natural compounds that potentially reduce lung inflammation and complement the body’s own natural immune response is an exciting breakthrough,” said Dr Hurst, “Should we discover more about how this works we may eventually develop foods containing these compounds that could provide more natural alternatives to assist conventional drug treatments for asthma and other allergic reactions.”

The action of epigallocatechin is different to the action of anthocyanines, which are also known for their antioxidant properties. Dr Hurst’s research group have shown that anthocyanines – which are rich in blackcurrants – also influence inflammatory mechanisms and complement the body’s natural defences.

When the lungs are exposed to allergens, the body’s natural response is to attack the foreign body; in some individuals this leads to long-term inflammation. This can be suppressed by certain compounds founds in fruit and vegetables which work with the body’s natural defence mechanism.