Anthocyanins are compounds naturally found in berries such as blackcurrants. They possess high levels of antioxidant activity and are also responsible for the dark purple colouring of blackcurrants. Close to 300 different anthocyanins have been discovered to date. They are found amongst many different types of berries.
Anthocyanins inhibit the enzymes Cyclo-oxygenase 1 and 2 and appear to reduce inflammation and reduce the effects of arthritis in the body. These compounds possibly have similar effects as drugs such as aspirin and ibuprofen. Thus, many middle aged and elderly people are choosing to drink blackcurrant juice rather than take over the counter medications.
There are many factors that affect the stability of anthocyanins. It has been found that the heat and light sensitive pigments can easily be destroyed during processing of fruit and vegetables. Processing of blackcurrants is very carefully controlled to prevent degradation during processing.
A study was conducted to detect anthocyanins from blackcurrants in human urine . Urinary samples from 4 health volunteers were collected over a period of 5 hours with intervals of 30 minutes after the ingestion of 200 ml blackcurrant juice.
Their results showed that the urine contained two types of Delphinidins and two types of Cyanidins. Results demonstrated that the levels of the 4 main anthocyanins in the urine were low, at 0.020-0.050%, and it was thus concluded that most of the anthocyanins were absorbed.