Showing Food Redcurrant
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| Name | Redcurrant | ||||||||||
| Scientific Name | Ribes rubrum | ||||||||||
| Description | Redcurrant, Ribes rubrum, is a fruit native to western Europe. It is widely consumed in the United Kingdom and other parts of Europe. The fruit is often used in jams, cooked preparations, salads, garnishes, and drinks. Redcurrant has a tart flavor, with a slightly greater tartness than its blackcurrant relative, and a sweet taste. The fruit is typically red in color, but a white-fruited variant, known as white currant, is also available. Redcurrant is rich in organic acids and mixed polyphenols, which provide its characteristic flavor. The fruit is a good source of antioxidants, vitamins, and minerals, offering several health benefits, including reducing inflammation and improving cardiovascular health (PMID: 35293002). The most notable chemical in redcurrant is vitamin C (PMID: 17261020). In addition to its culinary uses, redcurrant has medicinal applications, including treating digestive issues and supporting immune function. A peculiar mode of preparation is making redcurrant jelly, a condiment often served with lamb, game meat, turkey, and goose in the United Kingdom. | ||||||||||
| Primary ID | FOOD00156 | ||||||||||
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| Classification | |||||||||||
| Group | Fruits | ||||||||||
| Sub-Group | Berries | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Saxifragales | ||||||||||
| Family | Grossulariaceae | ||||||||||
| Genus | Ribes | ||||||||||
| Species | rubrum | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 504798 | ||||||||||
| Wikipedia ID | Redcurrant | ||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||