Records of the National Library of Medicine database at the United States National Institutes of Health prove this.
“While New Zealand accounts for only 4% of the world’s total production of blackcurrants, the high amount of unique anthocyanin compositions means that New Zealand blackcurrants have much higher nutritional values over other blackcurrant berries and are also pure and sustainable quality berries,” explained Eddie Shiojima, founder of Just The Berries PD (JTBPD) Corp.
JTBPD is the world’s leading supplier of New Zealand blackcurrant-based nutraceutical health ingredients, supplements and functional foods. The company has been involved in the research, production and distribution of New Zealand blackcurrants with the NZ Blackcurrant Cooperative and National Institute of Plant and Food for two decades.
“We have produced scientific studies with Plant and Food Research, Massey University in New Zealand, Niigata University and Chubu University in Japan and North Carolina State University and Connecticut University,” Shiojima said.
“Our studies show the unique anthocyanins and other polyphenols found in New Zealand’s blackcurrants improve vision, combat obesity and prevent cognitive decline that can lead to Alzheimer’s disease, Parkinson’s disease and dementia.”
“Many Japanese doctors recommend the daily intake of New Zealand blackcurrant product to prevent age-related conditions such as macular degeneration, glaucoma and cataracts,” noted Shiojima.
“Even the doctor of the Hanshin (Tigers) professional baseball team uses New Zealand blackcurrant products to improve vision and recovery.”
JTBPD also supplies ingredients made from New Zealand blackcurrant to global food companies.
“As people continue to invest in their health, a daily intake of blackcurrant anthocyanins will improve their lives,” Shiojima concluded.