A daily glass of blackcurrant juice could make you happier, more mentally agile and even help alleviate the symptoms of brain disorders such as Parkinson's, scientists have found.
Researchers at New Zealand science company Plant & Food Research, working in collaboration with Northumbria University in the UK, organised a one-off study in which 36 adults were given either 250ml of blackcurrant juice, 250ml of blackcurrant extract or a placebo drink, before participating in a series of challenging metal performance tests. The scientists found that by consuming either of the blackcurrant drinks, "attention and mood were improved while mental fatigue was reduced".
The juice, which came from a variety of New Zealand blackurrant called 'Blackadder', appeared to reduce the activity of a group of enzymes called monoamine oxidases, which regulate the brain's levels of serotonin and dopamine - two chemicals which can affect mood and brain function. The scientists believe that blackcurrants could therefore be used to help treat patients with neurodegenerative diseases such as Parkinson's.
The juice from a specific New Zealand blackcurrant cultivar, 'Blackadder' also reduced the activity of a family of enzymes called monoamine oxidases which regulate serotonin and dopamine concentrations in the brain. These chemicals are known to affect mood and cognition and are the focus for treatments of both neuro-degenerative symptoms associated with Parkinson's disease and mood disorders, including stress and anxiety.
Crystal Haskell-Ramsay of Northumbria University told The Times that although the study focused on New Zealand berries, British berries could have the same benefits. "While the research was conducted on berries from New Zealand, the specific cultivar which was studied actually originated in Scotland," she said. "This research has shown that New Zealand-grown blackcurrants not only increase mental performance but also reduce the activity of monoamine oxidases," Scheepens said. "One of the key trends in the food industry is the development of ingredients and foods that have beneficial effects on human health," said professor Roger Hurst, science group leader food and wellness at plant & food research.
