Blackcurrants suppress allergy induced asthma

A new study shows that blackcurrants can suppress inflammation in the lungs from allergy induced asthma. Blackcurrants were shown in a study to act as a natural defense against allergens to keep lung inflammation at bay.

Dr Roger Hurst who led the study says, "To find natural compounds that potentially reduce lung inflammation and complement the body's own immune response is an exciting breakthrough. 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 even other allergic reactions." Blackcurrants contain a compound that works in conjunction with other natural immune defenses to suppress allergy induced asthma.

The study, conducted on cells from lung tissue showed that epigallocatechin in blackcurrants that differs from the antioxidant effect of anthocycanins, also found in the fruit that is also extremely high in vitamin C, and also provides a good source of potassium, phosphorus, vitamin B5 and fiber.

The scientists have also studied the effect of anthocycanins in fruit finding they also suppress inflammation.

The study, finding that blackcurrants can reduce lung inflammation in allergy induced asthma is part of Plant & Food Research's Food Innovation science platform that seeks to understand the benefits of whole fresh food that can lead to new wellness concepts.

Dr Kieran Elborough GM Science Food Innovation says, "Maintaining wellness in a natural way is a growing consumer trend that food companies recognize.” Blackcurrants can be considered a natural way to reduce lung inflammation associated with allergy induce asthma, found in the study.

Molecular Nutrition and Food Research