Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana-Champaign, Urbana, IL, 61801, U.S.A.
J Food Sci. 2019 Sep;84(9):2387-2401. doi: 10.1111/1750-3841.14781. Epub 2019 Aug 27.
Blackcurrants (BC; Ribes nigrum) are relatively new to the U.S. market; however, they are well known and popular in Europe and Asia. The use of BC has been trending worldwide, particularly in the United States. We believe that demand for BC will grow as consumers become aware of the several potential health benefits these berries offer. The objectives of this review were to provide an up-to-date summary of information on BC based on articles published within the last decade; furthermore, to provide the food industry insights into possibilities for the utilization of BC. The chemistry, processing methods, and health benefits have been highlighted in addition to how the environment and variety impact the chemical constituents of BC. A search for journal publications on BC was conducted, which included keywords such as chemical characterization, health benefits, processing, technologies, anthocyanins (ANC), and proanthocyanidins. This review provides up-to-date information available on the subject. In conclusion, BC and their products have industrial uses from which extractions can be made to produce natural pigments to be used as food additives. BC contain flavonoids, specifically ANC, which provide the fruits with their purple color. BC are a rich source of phytochemicals with potent antioxidant, antimicrobial, and anti-inflammatory properties. Also, BC have the potential to improve overall human health particularly with diseases associated with inflammation and regulation of blood glucose.
黑加仑（BC；黑穗醋栗）相对来说在美国市场比较新颖；然而，在欧洲和亚洲，它们广为人知且很受欢迎。BC 的使用在全球范围内呈上升趋势，尤其是在美国。我们相信，随着消费者意识到这些浆果提供的多种潜在健康益处，对 BC 的需求将会增长。本综述的目的是根据过去十年内发表的文章，提供有关 BC 的最新信息摘要；此外，为食品行业提供有关 BC 利用可能性的深入了解。除了环境和品种如何影响 BC 的化学成分外，还强调了 BC 的化学、加工方法和健康益处。对 BC 的期刊出版物进行了搜索，其中包括化学特性、健康益处、加工、技术、花青素（ANC）和原花青素等关键词。本综述提供了有关该主题的最新信息。总之，BC 及其产品具有工业用途，可以从中提取天然色素用作食品添加剂。BC 含有类黄酮，特别是 ANC，为果实提供了紫色。BC 是具有强大抗氧化、抗菌和抗炎特性的植物化学物质的丰富来源。此外，BC 还有可能改善整体人类健康，特别是与炎症和血糖调节相关的疾病。
