Infection-fighting vitamin C shows up in a big way in these little berries. This vitamin has antioxidant properties that stop free radicals (from exposure to toxic chemicals and pollutants that cause aging, cancer, heart disease, and inflammation) from damaging cells.

B-vitamins in blackcurrants such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1) are called "essential" because they're necessary from regular source outside the body - a.k.a. eating them - because these vitamins are needed by the body for metabolism.

Iron is an important mineral in blackcurrants, providing 20 percent of the daily value along with protection against immunity deficiencies and fatigue by transporting oxygen to cells. Also present are copper, calcium, phosphorus, manganese, magnesium, and potassium for optimal cell, tissue, and organ function in the body. Anthocyanins are one of the compounds that make blackcurrants uniquely powerful in antioxidants. Flavonoids like betacarotene, zeaxanthin, and cryptoxanthin help lower the risk of lung and mouth cancers, protect against neurological diseases, slow the aging process, and fight inflammation.

Studies show blackcurrants may play a part in preventing Alzheimer's disease, prevent and treat arthritis, gout, and liver problems, ease problems with menopause, painful periods, and PMS, and against diarrhea. 

The ORAC value (oxygen radical absorbance capacity) in blackcurrants is one of the highest among every other fruit but a few: chokeberries, elderberries, and cranberries.