Red currant (Ribes rubrum L.) belongs to the Grossulariaceae family, such as whitecurrants, blackcurrants and gooseberries, and is presented in clusters of small ruby red pearls. In the Mediterranean regions it ripens in August and is a small plant that reaches a height of one and a half metres.
There are about 150 species belonging to the Ribes genus.
Red currant mainly contains Vitamin C and the average quantity varies from 50.5 to 71.6 mg per 100 grams. Polyphenols, anthocyanins and ascorbic acid are present in good quantities (1).
It also contains other vitamins and minerals, but in considerably lower quantities than Vitamin C.
The total content of phenolic compounds is between 10% and 19%, while anthocyanins, antioxidant substances therefore useful for health, are about 12% of the total (2).
The major antioxidant phenolic component is cyanidin-3-glucoside, followed by quercetin (3).
