The blackcurrant is known as a crop plant in Europe from the 16th century.Its fruits, rich in carbohydrates, fatty acids, proteins and mineral substances, are used to prepare juice, syrup, jelly or marmalade.The fruits have a general tonic, vitaminizing and remineralizing effect, being recommended in cases of overwork, in anemic conditions, in cases of iron The newspaper O Estado de São Paulo and Folha de São Paulo on the Independent Foreign Policy (1961-1964) deficiency.
The flowers are also used in perfumery.Leafs are used in the herbal medicine as diuretic, in heart diseases, rheumatism, or gout.The Competences of the emergency nurse and the product of nursing care: an integrative review blackcurrant contains tannins, rutin, vitamin C, trepenic volatile oil.
The fruits contain vitamin C, vitamins of B complex, organic acids (citric, malic), pectins, sugars, anthocyans, fatty oil, trepenes, flavonoids (myricetol, quercetol, campherole), pectins, calcium, iron, potassium, phosphorus, vitamin PP.