The pharmacodynamic profile of “Blackadder” blackcurrant juice effects upon the monoamine axis in humans: A randomised controlled trial
Sign Up to like & getrecommendations! Published in 2018 at "Nutritional Neuroscience"
DOI: 10.1080/1028415x.2018.1525950
Abstract: Emerging evidence from human intervention trials indicates health benefits of consuming blackcurrant fruit, including improvements to cognitive performance, modulation of blood flow, regulation of blood glucose and inhibition of enzymes underpinning normal cognitive function. Of… read more here.
Keywords: blackcurrant juice; blackadder blackcurrant; inhibition;
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing
Sign Up to like & getrecommendations! Published in 2018 at "Food Science and Technology International"
DOI: 10.1177/1082013217729601
Abstract: Blackcurrants contain high levels of polyphenolics, particularly flavonols and anthocyanins, which contribute to their high antioxidant activity. The aims of this work were the recovery of bioactive compounds from the remaining solid (waste) after processing… read more here.
Keywords: juice extracts; blackcurrant juice; dried powders; powders blackcurrant ... See more keywords
Timed consumption of a New Zealand blackcurrant juice support positive affective responses during a self-motivated moderate walking exercise in healthy sedentary adults
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the International Society of Sports Nutrition"
DOI: 10.1186/s12970-019-0300-0
Abstract: BackgroundAffective responses experienced during exercise are a significant determinant on exercise adherence. We have previously demonstrated that consumption of New Zealand (NZ) blackcurrants preserves cognition by attenuating the feeling of fatigue. This positive affective response… read more here.
Keywords: blackcurrant juice; positive affective; group; exercise ... See more keywords
Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice
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DOI: 10.3390/molecules26061802
Abstract: High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process… read more here.
Keywords: blackcurrant juice; inlet temperature; pressure homogenization; high pressure ... See more keywords