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Buy 2 Miss Currant packs, get FREE shipping + A FREE shaker! Buy 2 Miss Currant packs, get FREE shipping + A FREE shaker!

Miss Currant Superior Advantages

For centuries, blackcurrants have been rumored to have ‘nutraceutical’ qualities and medicinal benefits. However, it is only in recent decades that this remarkable fruit’s healing and protective powers are now being confirmed by solid scientific research. We recommend that for best results, our blackcurrant powder should be taken as a daily supplement over a long period of time, ideally over 3 months usage.

The extremely high levels of anthocyanins and procyanidins contribute to more effective antioxidants. The latest discoveries about blackcurrants have proven that they contain anti-inflammatory, antiviral, antitoxic, antiseptic and anti-aging properties:

  • Their antioxidant activity protects against conditions such as cardiovascular disease and degenerative age-related diseases.

  • World first discovery: 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 to total body health and wellness ([1]New Zealand Blackcurrant Industry) and strongly relates to the prevention of Parkinson’s disease and memory loss.

  • Contributes to protecting cells from free radical damage caused by harmful UV rays, pollution and external oxidation..

  • Reduces muscle stiffness and fatigue, assisting in immune response during exercise. Also helps to increase performance during exercise.

  • Assists with skin Collagen formation, reduces wrinkles and aids cell recovery to help keep skin cells young and tight.

  • strengthens immune system.

  • Lowers blood pressure.

  • Improves blood circulation and blood flow.

  • Reduces the effects of asthmatic lung inflammation.

  • Improves vision.

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Contains high levels 38 different extraordinary antioxidants

NZ Blackcurrants have the highest level of Antioxidant Anthocyanins in the world. Miss Currant selects blackcurrant variety Ben Ard, that contains the highest antioxidant concentration of all NZ varieties.

Miss Currant blackcurrant powder includes a rich variety of categories of polyphenol antioxidants:  

Anthocyanins
Procyanidins
Flavonols
Phenolic acids
The Antioxidants mainly contained

Anthocyanins

Cyanidin

Delphinidin

Pelargonidin

Peonidin

Petunidin

Procyanidins (Flavanols)

(+)-Catechin

(-)-Epicatechin

Flavonols

Myricetin

Quercetin

Phenolic acids

Caffeoylhexose

p-Coumaroylhexose

p-Coumaroylquinic acid

p-Coumaric acid

Caffeoylquinic acid

Source:Plant and Food Research analytical services
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Super high level components of both Anthocyanins & Procyanidins(the powerful remover of free radicals)

Miss Currant Anthocyanins levels: 2365 mg/100g
 Miss Currant Procyanidins levels: 10700 mg/100g
Source: SGS analytical services & Plant and Food Research sample analysis
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Blackcurrant industry news: A "World First Discovery"

The blackcurrant industry has published latest research that a naturally high level of cyclic Glycine-Proline (cGP), a key brain nutrient for total body health and wellness has been found in New Zealand blackcurrants, which is an exciting finding that blackcurrant is something completely natural to maintain the health of an ageing body and mind. 

--Dr Guan, Blackcurrants and Brain health, Auckland University 2019.
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Superior high Vitamin C levels

3.3the level in Oranges *
1.7 the level in Kiwifruit *

* Source: NZ Food Composition Database
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100g of Miss Currant powder is made from approximately 600g of real fruit.

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Miss Currant Concentrated Form of nutrition

Miss Currant Premium Blackcurrant Powder Nutrients

Nutrient

Ave Quantity Per 100g

Minerals

Potassium

1387.5 mg

Sodium

20.6 mg

Phosphorus

170.6 mg

Magnesium

62.3 mg

Calcium

162.4 mg

Iron

2.664 mg

Zinc

0.627 mg

Vitamins

Vitamin K1

82.9 μg

Vitamin E

6.88 mg

Vitamin C

944.3 mg

Folates

32.8 μg

β-Carotene

74.7 μg

Polyphenols

Procyanidins

10700 mg

Anthocyanin

2365 mg

Flavonols

229 mg

Phenolic Acids

43.7 mg

Source: SGS analytical lab test & Plant and Food Research sample analysis