Just recently scientists from the Scottish Crop Research Institute (SCRI) announced that they are working on a project that is trying to identify bio active compounds in black currants thought to be capable of reducing the risk of progression of Alzheimer’s disease (AD).
Ad is the most common form of dementia, and is thought to affect over 4 million people in the US.
The information goes on to state that the beneficial ingredients are extracted from the waste produced when black currants are processed and are believed to protect from and may help in the treatment of dementia.
There are various reports indicating that antioxidants may significantly reduce the risk of Alzheimer’s disease. Vitamin C and E, taken naturally, have been linked to a reduction of AD in various researches that have been made.
I wonder what a juice blend of black currants and orange tastes like, but I think I am going to try it.
Tags: alzheimer's and antioxidants, benefits of black currants, vitamin C, vitamin E