Black Currants | whatsinit

About

What it is and where it shows up.

Black currants (Ribes nigrum L.) are small, dark-purple berries of the family Grossulariaceae, used in food as whole fruit, juice, jam, powder, and extract. They are valued for their exceptionally high vitamin C content, anthocyanin pigments (primarily delphinidin and cyanidin glycosides), and a broad spectrum of polyphenolic bioactives including flavonols, phenolic acids, and proanthocyanidins.

Safety summary

The regulatory and scientific consensus.

Black currants are a natural whole-food ingredient with an excellent safety profile and no established ADI; no significant adverse effects have been identified across multiple clinical studies and systematic reviews. Their anthocyanin content may modestly inhibit platelet aggregation, warranting caution for individuals on anticoagulant therapy. Those prone to calcium oxalate kidney stones or with compromised renal function should moderate intake due to the fruit's relatively high oxalate and potassium content.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Black currants are approved as a natural food ingredient under the Australia New Zealand Food Standards Code. No specific restriction or maximum level applies to the whole fruit or conventional processed forms (juice, jam, extract).source
EFSA (European Food Safety Authority) (European Union)	Approved	Black currants are approved and widely consumed throughout the EU as a natural food ingredient. The fruit is not classified as a food additive and carries no E number. Black currant juice concentrate used as a natural colorant falls under EU natural colour provisions. No specific EFSA safety opinion is required for the whole fruit under EU General Food Law Regulation (EC) No. 178/2002.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Black currants are permitted as a natural fruit ingredient under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. No specific restriction applies; the fruit and its extracts are commercially available in India. Novel or non-specified processed black currant ingredients may require approval under FSS (Approval for Non-Specific Food and Food Ingredients) Regulation, 2017.source
FDA (Food and Drug Administration) (United States)	Approved

Who should approach with care

Whose guidance would steer them away.

Kidney Disease — Black currants contain moderate oxalates and relatively high potassium; individuals with chronic kidney disease or a history of calcium oxalate nephrolithiasis should limit intake to avoid exacerbating their condition.

Infants — High acidity and concentrated vitamin C in black currant juice are unsuitable for infants under 12 months, and whole berries present a choking hazard; pureed forms may be introduced under paediatric dietary guidance after 6 months.

Other — Black currant anthocyanins exhibit mild antiplatelet and vasodilatory activity (via eNOS activation); individuals on anticoagulant or antiplatelet medications (e.g., warfarin, clopidogrel) should consult a physician before consuming large amounts or high-dose extracts, as documented in in-vitro and clinical pharmacology studies.

Research citations

The sources behind this verdict.

1PubMed. Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants (Ribes nigrum L): A comprehensive review, 2023. pmc.ncbi.nlm.nih.gov
2PubMed. Health-promoting effects of bioactive compounds in blackcurrant (Ribes nigrum L.) Berries, 2021. pubmed.ncbi.nlm.nih.gov
3PubMed. The effect of New Zealand blackcurrant on sport performance and related biomarkers: a systematic review and meta-analysis, 2020. pmc.ncbi.nlm.nih.gov
4PubMed. The anthocyanins in black currants regulate postprandial hyperglycaemia primarily by inhibiting α-glucosidase while other phenolics modulate salivary α-amylase, glucose uptake and sugar transporters, 2020. pubmed.ncbi.nlm.nih.gov
5PubMed. Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits, 2019. pubmed.ncbi.nlm.nih.gov

Independently researched5 citations