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Blackcurrant

Blackcurrant shrubs produce shiny little purple-black currants naturally high in vitamin C. Blackcurrant cultivation was strongly encouraged in Britain during World War II, to supply children with vitamin C, and its popularity remains today. Blackcurrants contain antioxidant pigments called ‘anthocyanidins’, which give the berries their dark purple/black colour.  Antioxidants help inhibit oxidation (rancidity) of fragile fats. Blackcurrants help support healthy immunity, especially when challenged. Their seeds also contain the omega 6 essential fatty acid linoleic acid and the important fatty acid GLA (gamma-linolenic acid).

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