Extraction, Identification, and Health Benefits of Anthocyanins in Blackcurrants (Ribes nigrum L.)

Featured Application The in-depth discussion on the extraction methods of anthocyanins from blackcurrants and the molecular mechanisms behind its health benefits improves the utilization of blackcurrant anthocyanins in academic and industrial fields. The fruit of the blackcurrant (Ribes nigrum L.) is round-shaped, dark purple, bittersweet, and seed-containing edible berries. The blackcurrant has been used as a traditional medicine in both Asia and European countries. It is known as a rich source of antioxidants, largely due to its high content of phenolic compounds, especially anthocyanins. Studies on anthocyanins from blackcurrants have adopted different extraction methods and a panel of anthocyanins has been identified in them. Research on the health benefits of blackcurrant anthocyanins has also grown. To present a general overview of research in blackcurrant anthocyanins, this review focuses on the extraction methods of anthocyanins from blackcurrants and the molecular mechanisms underlying their health benefits.

Automated summary

This review explores the extraction methods and health benefits of blackcurrant anthocyanins, aiming to enhance their utilization in academic and industrial fields.