In 2010 Plant & Food Research Ltd scientists published a preliminary study that showed that natural phytochemicals from blackcurrants may reduce inflammation associated with some types of asthma. Researchers found a compound from a New Zealand blackcurrant that may reduce lung inflammation through a multi-action process. Cells from lung tissue were used to test the effects of a phytochemical rich blackcurrant extract on the immune system. The scientists found that certain compounds in the fruit enhance the natural defence mechanisms in lung tissue by both reducing the inflammation-causing reactions and minimising inflammation. A more recent (2013) review of the potential benefits of plant-derived foods (including blackcurrant) for controlling lung inflammation has also been published by the scientists at Plant & Food Research Ltd. 

Scientists at Plant & Food Research have found that juice from New Zealand blackcurrants consumed prior to exercising could increase motivation to adhere to exercise.
This study looked at the effects of consuming polyphenolic-rich New Zealand blackcurrant juice one hour prior to exercising and found that participants who consumed the New Zealand blackcurrant juice had a significantly lower perception of exercise exertion at time-points over the first 60 minutes than the control group.
Given the association between exercise and the prevention of chronic health issues and maintenance of cognitive function, these findings are significant.

A new study has found that New Zealand Blackcurrant extract can boost exercise-induced cardiovascular function and lower blood pressure during 30 minutes of brisk walking. The new findings also confirm the berry is more effective with longer use.

Professor Williams of exercise physiology at the University of Chichester, said: “If we see the same effect of blackcurrants in people with limited blood flow, they will really benefit. Blackcurrants may assist in widening the blood vessels”.

A new scientific discovery by the University of Auckland has found New Zealand blackcurrants have high levels of a key brain nutrient. The World First Discovery by Associate Professor Dr Jian Guan of the University of Auckland Centre for Brain Research, found New Zealand blackcurrants contain high levels of cyclic Glycine-proline (cGP), a key brain nutrient that normalises the Insulin-like Growth Factor-1 (igf -1) function a hormone that is key for total body health and wellness.
I like to call it the maintenance of ageing. This finding about New Zealand blackcurrants is very exciting because it is something completely natural with the ability to maintain the health of an ageing body and mind.

Blackcurrants contain high levels of anthocyanin polyphenols, which have beneficial effects on health, owing to their antioxidant and anticarcinogenic properties.

Dietary administration of 3% BCE to ovariectomized rats for 3 months increased skin levels of collagen, elastin, and hyaluronic acid. This is the first study to show that blackcurrant phytoestrogens have beneficial effects on skin experimental models.

A small tart-tasting fruit long overlooked by foodies and health buffs is about to get its 15 minutes of fame. The kiwi blackcurrant is being hailed globally as the fat-burning performance-boosting superfood of 2017.