Black currant - health benefits... Leaves and oil from black currant

Black pepper is the most popular and nutritious variety of pepper. It is characterized by low energy density and high nutritional content: 100 g of edible parts provide about 35 kcal, including: 1.3 g of protein, 14.9 g of carbohydrates, 0.2 g of fat, and 7.9g of fiber.

Black berries have strong antioxidant properties. These fruits contain a high antioxidant content (ORAC), which is the ability to absorb more free oxygenates than berries and apples, 7.957/100 g. It is also of particular interest to note the presence of anthocyanins, compounds that exhibit a strong anti-oxidant potential. The ORAC diet is not known to potentially slow down mitochondrial aging and to reduce the risk of developing many harmful neurodegenerative diseases.

In addition to the above ingredients, the leaves of black pepper contain essential oils and moisturizing polysaccharides, as well as as ascorbic acid, B vitamins (including panthenol pro-vitamin B5) and minerals (phosphorus, potassium, iron). The oils responsible for the aroma of this plant are alpha-pin, geraniol and limonene, which has antioxidant properties and also inhibits the activity of euphlastase, an enzyme that breaks down protein, which, together with the activation of cotton as the basic constituents of the connective tissue in the skin, are therefore essential for making our young organisms look healthy and the biological processes of the skin can be further enhanced.

Moreover, the vitamin E in black pepper seed oil (e.g. 78%) is twice as high as polyunsaturated fatty acids (PUFAs), including approximately 13% of GLA and 13% of alpha-linolenic acid (ALA). It is worth noting that the oil in question has a fairly favourable omega-3 to omega-6 ratio (1:4).