Ribes rubrum (Redcurrant)

Ribes rubrum (redcurrant) is a superfruit rich in cyanidin-3-O-glucoside (C3G), containing 155.38 mg/100g in juice form. It provides exceptional vitamin C content up to 230 mg/100g, supporting antioxidant defense through anthocyanin-mediated cellular protection.

Origin & History

Ribes rubrum, or redcurrant, is a berry-producing shrub native to Europe and western Asia. The fruit consists of small, translucent red berries that are classified as a USDA nutrient-dense food. For supplement production, its bioactive compounds are concentrated through methods like juice processing or freeze-drying.

Historical & Cultural Context

The provided research dossier contains no information regarding the historical or traditional medicinal applications of redcurrant.

Health Benefits

["\u2022 Provides a concentrated source of Vitamin C, with juice containing up to 230 mg/100 g of total ascorbic acid. Evidence quality is based on biochemical characterization [2].", "\u2022 Rich in the primary anthocyanin Cyanidin-3-O-glucoside (C3G), measured at 155.38 mg/100 g in juice. Evidence quality is based on biochemical characterization [2].", "\u2022 Contains significant levels of the flavonol quercetin, found at a concentration of 14.00 mg/100 g in juice. Evidence quality is based on biochemical characterization [2].", "\u2022 Delivers a high total phenolic content, measured at approximately 1.34 mg GAE/g in juice formulations. Evidence quality is based on biochemical characterization [2].", "\u2022 Supplies a profile of organic acids, with citric acid and malic acid being the most dominant across cultivars. Evidence quality is based on biochemical characterization [3]."]

How It Works

Cyanidin-3-O-glucoside activates the Nrf2 pathway, upregulating antioxidant enzymes including superoxide dismutase and catalase. High vitamin C content supports collagen synthesis through prolyl-4-hydroxylase activation and enhances iron absorption via ferric reductase activity. The anthocyanins also modulate inflammatory pathways by inhibiting NF-κB signaling and cyclooxygenase enzymes.

Scientific Research

The provided research dossier does not contain any human clinical trials, randomized controlled trials (RCTs), or meta-analyses evaluating redcurrant for specific health conditions. The available studies focus on the biochemical characterization of the fruit's phytochemicals and their stability, and no PubMed PMIDs for clinical outcome studies were provided.

Clinical Summary

Evidence is primarily based on biochemical characterization studies measuring bioactive compounds rather than clinical trials. Laboratory analyses confirm vitamin C content up to 230 mg/100g and C3G levels at 155.38 mg/100g in juice preparations. Antioxidant activity has been demonstrated in vitro through ORAC and DPPH assays. Human clinical trials investigating specific health outcomes are limited, making therapeutic claims preliminary.

Nutritional Profile

Per 100 g fresh fruit: Energy ~56 kcal; Water ~84 g; Carbohydrates ~13.8 g (including ~7.4 g sugars, primarily glucose and fructose); Dietary fiber ~4.3 g (notable pectin content); Protein ~1.4 g; Fat ~0.2 g. **Vitamins:** Vitamin C ~41 mg (fresh berry) but up to ~230 mg/100 g in concentrated juice preparations (total ascorbic acid including dehydroascorbic acid); Vitamin K ~11 µg; Folate ~8 µg; Vitamin B6 ~0.07 mg; Pantothenic acid ~0.064 mg; Riboflavin ~0.05 mg. **Minerals:** Potassium ~275 mg; Iron ~1.0 mg; Manganese ~0.19 mg; Phosphorus ~44 mg; Magnesium ~13 mg; Calcium ~33 mg; Zinc ~0.23 mg. **Bioactive compounds:** Primary anthocyanin is Cyanidin-3-O-glucoside (C3G) at ~155.38 mg/100 g in juice; additional anthocyanins include Cyanidin-3-O-rutinoside, Cyanidin-3-O-sambubioside, and Cyanidin-3-O-sophoroside contributing to total anthocyanin content of ~160–200 mg/100 g in juice. Phenolic acids include gallic acid, p-coumaric acid, caffeic acid, and ellagic acid. Flavonols present include quercetin glycosides (quercetin-3-O-rutinoside/rutin and quercetin-3-O-glucoside), with total flavonol content ~1–5 mg/100 g fresh weight. Proanthocyanidins (condensed tannins) present at moderate levels. Organic acids include citric acid (~1.5–2.5 g/100 g, predominant), malic acid (~0.3–0.6 g/100 g), and trace tartaric acid, contributing to a low pH (~2.9–3.1) that may enhance mineral absorption. Contains pectin (~0.5–1.0 g/100 g fresh weight), valuable as soluble fiber. Seed oil (from seeds) contains gamma-linolenic acid (GLA) and stearidonic acid at ~2–4% each of total fatty acids. **Bioavailability notes:** Vitamin C is highly bioavailable and may be partially protected by the acidic matrix and co-occurring polyphenols. Anthocyanin bioavailability is generally low (1–5% absorption), though C3G is among the better-absorbed anthocyanins due to active transport via bilitranslocase and GLUT transporters; the acidic fruit matrix helps stabilize the flavylium cation form during gastric transit. Non-heme iron bioavailability is enhanced by high Vitamin C content but may be partially inhibited by tannin/polyphenol content. Pectin and fiber may slow sugar absorption, moderating glycemic response.

Preparation & Dosage

The research dossier provides no clinically studied dosage ranges for redcurrant extracts, powders, or standardized formulations. Consult a healthcare provider before starting any new supplement.

Synergy & Pairings

Blueberry Extract, Blackcurrant Extract, Citrus Bioflavonoids, Black Pepper Extract

Safety & Interactions

Redcurrant is generally recognized as safe when consumed as food, with no established adverse effects at typical dietary intakes. High vitamin C content may cause gastrointestinal upset including nausea and diarrhea in sensitive individuals consuming large quantities. No significant drug interactions are documented, though theoretical concerns exist with anticoagulant medications due to vitamin C effects on iron absorption. Pregnancy and lactation safety data are insufficient, though dietary consumption appears safe.