Currant-genus Rosales. It is a perennial shrub with a height of 1.5 m and above. Fruit-berry black, red, white and other colors. Genus currant consists of 150 species. The genus is divided into subgenera, of which 8 are of interest 2 subgenus: blackcurrant and redcurrant.

Black currant is a relatively young culture. It was not known to the ancient Greeks and Romans.

Based on historical sources it is known that Russia is already in the 11th century, this culture was cultivated in monastery gardens Novgorod region and Pskovŝiny. Information about it as a therapeutic culture was first found in books and trawniki XV-XVI centuries. History of Russian gardens of Moscow State is closely related to the cultivation of blackcurrant. Its wild thickets galore met on the banks of the Moscow river. By the way, according to some interpretations of folk tales, the ancient name of the Moskva River was Smorodinovka. Numerous historical documents indicate that already in the early and mid-17th century in suburban gardens prominently black currant plantings.

Now under this culture relegated the largest land area in the gardens.

Black currant fruit is characterized by valuable chemical composition-are rich in vitamins, microelements and other biologically active compounds, sugars, pectin, organic acids, tanning, dyeing substances.

The acidity of fruits of different varieties of black currant varies considerable between-from 1.8 to 4.36%. Most low acidity are different berries varieties Cantata 50, pilot Alexander Mamkin, sweet and Minay Šmyrev. These varieties tend to have a higher content of sugars, which makes a nice taste of the fruit.

Organic acids are mainly citric, Malic, oxalic acid can also be found (very few) parakumarovaâ. Composed of caharov more fructose, glucose and sucrose less. The berries up to 3% fiber. When ripe berries reduces the content of pectin substances and increased sugar content. Carotenoids in the berries of currant with very little. Most active content in-carotene (provitamin a) is 0.08 -0.11 mg/100 g fresh weight of fruits black currants.

The fruits are rich in vitamin e (0.72 mg/100 g), surpassing almost all fruits and berries, with the exception of Sea-buckthorn berries, cloudberries, honey and chokeberry aronia. In 100 g of fresh berries contains 0.86 mg of vitamin k.

Fruits and leaves of blackcurrant is a valuable source of vitamin c. Content of Ascorbic acid in plants varies and depends on many factors: the cultivar, weather conditions, growing season, plant age, degree of ripeness of fruit farming techniques and a number of others.

Most green fruits are rich in vitamin c, as their maturing with-vitamin activity decreases and especially drops sharply at perezrevanii berries. Overcast, cool summers with high rainfall, especially at the end of June and the first half of July, affects the content of Ascorbic acid in berries.

Young leaves are collected after flowering, contain up to 400 mg/100 g of vitamin c as the formation and maturation of the fruits falling sharply with-vitamin activity of leaves. After collecting the berries in the leaves is found only 1/9-1/16 of the initial quantity of vitamin c. berries of a black currant phenolic compounds are mainly antocianami, flavonolami, lejkoantocianami and catechins-MI (significant ascendancy of the first two groups).

In the fruit contained in small quantities and other vitamin-B1, B2, pp, B6, folic acid, Pantothenic acid, etc. It should be emphasized that only Pantothenic acid is in quantities that could have some practical value in the vitamin balance in humans (0.4 mg/100 g). By this measure, blackcurrants, raspberries strawberries are vastly superior, Sea-buckthorn, red currants, apples, pears, oranges, lemons, grapes, peaches and a number of other fruits and berries.

Berries of a black currant is one of the most valuable sources of bioactive phenolic substances kapillâro-restorative, protivosklerotičeskogo, anti-inflammatory, vasodilator (antispazmatičeskogo) action.

Even more rich in specified connections leaves. Found that in 100 g fresh leaf contains the following amounts of phenolic compounds (mg): flavonol-980-2700, catechins-574-3320, cathehins-504-1320. It is known that black currant leaves often are components of formulations pickles and wetting of fruits and vegetables. They not only contribute to the preservation of the natural colouring of raw materials, but also enrich products phenolic compounds and vitamin c.

From minerals fruits black currants are very rich in potassium compounds (350 mg/100 g). Potassium promotes the excretion of water and salt that relieves patients suffering from diseases of the cardiovascular system and kidneys.

Berry blackcurrant stand out among the many fruits and berries high in iron (1300 µg/100 grams), significantly larger than strawberry, Orange, lemon, grape, gooseberry, peach, Plum Garden, apples, apricots, etc. Of other trace elements in the berries contain so more boron, cobalt, manganese, copper, molybdenum, zinc, fluoride, etc.

Specific smell fruits and leaves is due to the presence of essential oils. It has antiseptic, anti-inflammatory, diuretic and protivorevmatičeskim action.

The fruit is eaten fresh, they are widely used for the production of high quality products such as juices, compotes, jam, jam, marmalade, jam, wine, liqueurs, etc.

Many berries varieties suitable for rapid freezing in the winter time of them preparing compotes, juices, kissels, fillings for pies, etc.

Black currant fruit with your specific taste and aroma is a valuable raw material for the food industry.

Used with curative purpose fruits and leaves.

Leaves air dried in the shade, ensuring good ventilation. Keep in densely closed boxes or plastic bags, avoiding sunlight.

Therapeutic use of currants

* Fruits, black currant-valuable polyvitaminic means. Fresh and processed berries (juice, jam, fruits with pureed sugar etc.) are recommended for weak people who have suffered serious illness, children, elderly and senile age.

* Juice, juice, jelly, berries of a black currant jelly have refreshing properties and lihoradâŝim are recommended for patients.

* Fresh and processed fruits have astringent, sudorific and diuretic properties.

* Blackcurrant juice with honey are advised to drink at a bronchitis and laryngitis, accompanied by cough and hoarseness.

* Black currant Juice is useful at gastritises with the lowered acidity.

* In broth from branches with leaves bathe children sick from Scrofula.

* Leaves black currant are characterized by a wide spectrum of therapeutic action. They are used as a good diuretic, anti-rheumatic and tonic, used in the treatment of kidney stones, hypertension, rheumatism, diseases of the kidneys and bladder.

* Leaves black currant are part of vitamin fees; they are used in folk medicine in the form of infusions or decoctions for treating gout and rheumatism. Infusions and decoctions take 0.5 Cup 3-4 times a day.
-For infusion 20 g crushed leaves pour 1 cup boiling water, insist until the complete cooling, then filter through cheesecloth or other fabric.
-It is possible to prepare an infusion and in another way: crushed leaves fill in with cold water (20 g/1 cup), boiling kettle and stand 15 minutes after cooling filter.
-For cooking broth crushed leaves fill in water at room temperature, the vessel put in water bath and heat up 20 minutes then filter still warm.
-Can cook vitamin collection, which consists of equal parts of fruit trees, leaf, black currant, raspberry, Lingon. From it prepare infusions or decoctions as stated above.

* An infusion prepared from dried rose hips and black currant, taken in equal quantities: 1 tablespoon of raw materials poured 2 cups boiling water and insist (closed cup) until the complete cooling, then filter through cloth and take 0.5 Cup 3-4 times a day.
To improve the taste, you can add the jam sugar syrup or a little sugar.
Take as a vitaminized means for increasing resistance to unfavorable environmental conditions.