Blackcurrant juice ‘beats superbug’

Blackcurrant juice could take on hospital “superbug” MRSA according to new research.

British blackcurrants not only prevented the spread of MRSA bacteria, but also took on salmonella and listeria in the Scandinavia and New Zealand study.

Proanthocyanidins were said to be the active ingredient in the berries which gave this beneficial effect and were found to survive pasteurisation and be found in blackcurrant juice. While several fruits, including grapes and their juices, contain proanthocyanidins, blackcurrants were found to have especially high levels.

Scottish Crop Research Association (SCRA) scientists along with Ribena’s manufacturer, GlaxoSmithKline, are already looking at ways to boost vitamin C levels to improve the health benefits of blackcurrant juice, Beverage Daily reports.

Anthocyanins, which give the berries and red grapes their colour, along with ellagitannins, which are also found in cranberries, strawberries and other fruits, were also said to add to the benefits of the juice.

Dr Derek Stewart from the SCRA told Beverage Daily that while he did not think the berries would be used in hospitals, individuals may still drink blackcurrant juice to protect against MRSA.