Blackcurrant
A tart, deep-purple berry (Ribes nigrum) rich in vitamin C and purple anthocyanin pigments that give color and flavor to foods.
Should I eat Blackcurrant?
For nutrients and potential glucose benefits, choose products that use real blackcurrant fruit, not just 'fruit juice (color)'. If you’re salicylate-sensitive or have a reactive gut, keep portions modest and skip concentrates.
Summary
Blackcurrant is a tart, deep-purple berry rich in vitamin C and anthocyanin pigments. Regulators recognize these pigments as food colors and reviews report no safety concern at approved uses. Human absorption of the pigments is limited, so effects are modest; still, small trials show whole-fruit servings can blunt post-meal glucose. People sensitive to salicylates may react, and large amounts of concentrates can upset the gut. When used only as color, amounts are tiny and add little nutrition.
Key Research Benefits
Antioxidant pigments plus vitamin C
Blackcurrant brings purple anthocyanins (plant pigments with antioxidant activity) and packs high vitamin C. This supports your body’s defenses against oxidative stress.
Low glycemic impact potential
Whole-fruit servings (about 75 g purée) have lowered post-meal blood sugar in small trials, and fresh blackcurrant has a low GI. This may help smooth glucose spikes after carb-heavy foods.
Key Research Risks
Salicylates can trigger symptoms
Blackcurrant contains natural salicylates; sensitive people can react, especially with concentrated or dried forms. If you’re sensitive, keep portions small and avoid concentrates.
Large intakes may upset gut
Very large servings of fruit or concentrates can cause bloating or loose stools because of sugars and acids. Portions around 75 g purée were well tolerated in a clinical study.
Color adds little nutrition
When the label lists 'fruit juice (color),' the amount used is tiny and does not add meaningful vitamin C or polyphenols. Don’t count it toward fruit intake.
Overview
What is it?
Why is it used?
Origin
Blackcurrant is a cold-climate shrub native to Northern Europe and Asia. Its cultivation surged in the UK and Eastern Europe; the berry’s juice and ‘cassis’ products became culinary staples. In the early 1900s, U.S. blackcurrant cultivation waned due to white pine blister rust regulations, but plantings later resumed in select states. The modern food industry uses blackcurrant juice, concentrates, and powders for natural color and flavor.
Process: Press juice; clarify; concentrate or dry
Steps
Chemicals
Research & Safety
Research Summary
Digestive Effects
Most people tolerate typical food amounts well. Clinical testing with ~75 g of purée found no major issues, though very large servings of fruit or concentrates may cause bloating or loose stools in sensitive individuals. People with IBS or fructose malabsorption sometimes do better with smaller portions and testing tolerance. Start with modest amounts and increase as comfortable.
Limit Consumption
Individuals on physician‑directed low‑salicylate diets should limit or avoid blackcurrant, particularly in concentrated forms. Those with a history of fruit allergies or pollen‑food syndrome should introduce it cautiously and stop if symptoms occur. For infants and young children, whole fruit should be offered in age‑appropriate textures; when used as a color additive, amounts follow good manufacturing practice with no infant‑specific prohibition noted. People managing blood sugar should remember that whole fruit offers fiber and polyphenols, while color‑use levels are nutritionally negligible.
Fact Sheet
Regulatory Status
ESG & Sustainability
Allergens and Diet
Natural Alternatives
Blueberry
Blackberry
Tart cherry
Citations
Re-evaluation of anthocyanins (E 163) as a food additive
2013-04-23EFSA ANS Panel • EFSA Journal
Absorption of Anthocyanin Rutinosides after Consumption of a Blackcurrant Anthocyanin-Rich Extract
2019-10-15Röhrig T., et al. • Journal of Agricultural and Food Chemistry
21 CFR §73.250 — Fruit juice (color additive)
2025-03-01U.S. FDA • U.S. eCFR
USDA National Nutrient Database — Vitamin C content
2015-10-20USDA; NIH ODS • USDA/NIH ODS
Combined Compendium: Blackcurrant Extract (INS 163(iii))
2006-01-01FAO/JECFA • FAO/JECFA
Anthocyanins — NO ADI allocated (historic entry)
1984-01-01WHO/JECFA • WHO/JECFA Database
Blackcurrant lowers sugar-induced postprandial glycemia (clinical study)
2020-08-06Lappi J., et al. • Nutrients/PMC
Black Currant Juice Color Petition
2007-01-12USDA AMS • USDA AMS filing
Black currant (fresh berry) — GI 15
2021-02-08GI Guide editorial • Glycemic Index Guide
Salicylates in foods
1985-01-01Swain A.R., et al. • RPA Allergy Unit (NSW Health)