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Blackcurrant seed oil is derived from the seeds of ribes nigrum]] (black currant, or European currant). It contains an unusually high amount of omega-6 (15–20 percent) as well as a high amount of omega-3 fatty acids (12–14 percent). It also contains linoleic acid as well as 2–4 percent stearidonic acid.
The blackcurrant (Ribes nigrum), also known as black currant or cassis, [a] is a deciduous shrub in the family Grossulariaceae grown for its edible berries. It is native to temperate parts of central and northern Europe and northern Asia, where it prefers damp fertile soils. It is widely cultivated both commercially and domestically.
However, bilberry, cranberry, black currant, green tea, black tea, and other plants also contain these flavonoids. Cocoa beans contain the highest concentrations. [6] Proanthocyanidins also may be isolated from Quercus petraea and Q. robur heartwood (wine barrel oaks). [7]
In small pot over medium heat, place currants with just enough water to cover, bring to boil and simmer 5 minutes to soften and plump. Drain well and add to bowl with plums. Add nutmeg and salt, and stir. Add maple syrup and teff flour and stir until plums are evenly coated and ingredients are combined.
Ripe berries of S. nigrum. Solanum nigrum, the European black nightshade or simply black nightshade or blackberry nightshade, [1] is a species of flowering plant in the family Solanaceae, native to Eurasia and introduced in the Americas, Australasia, and South Africa.
However, bilberry, cranberry, black currant, green tea, black tea, and other plants also contain these flavonoids. [3] Procyanidins can also be isolated from Quercus petraea and Q. robur heartwood (wine barrel oaks). [4] Açaí oil, obtained from the fruit of the açaí palm (Euterpe oleracea), is rich in numerous procyanidin oligomers. [5]