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.