Redcurrant is not only a berry from which
You can make excellent jelly, jam, jam, jam, marmalade, compote or tincture, but also a healthy product. The benefits of red currants can be seen if you familiarize yourself with its composition.
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Red currant berries include up to 4% acids and up to 10% sugars, pectin, tannins, mineral salts, vitamins C, A, P, a large amount of iodine, potassium, phosphorus, sodium and magnesium. All these substances are necessary to maintain the normal functioning of the body.
So, oxycoumarin in the composition of currants affects the normal coagulation of blood, which allows the use of berries to prevent heart attacks. Pectins free the body of unwanted cholesterol, thereby preventing the development of atherosclerosis. Vitamin C, which is necessary to strengthen the body and increase immunity for better resistance to viruses, is several times more in red currant than in citrus. In addition, red currant has a hemostatic, choleretic, laxative, antipyretic, analgesic (due to coumarins and furocoumarins) and antitumor action. It inhibits the development of neoplasms, inhibits inflammation.
Also, red currant normalizes the work and treats diseases of the gastrointestinal tract. Often it is used for nausea, vomiting, gastritis. When consumed, the berry removes toxins and excess uric acid salts from the body, which can be used during a diet and body cleansing.
Berries are also useful in quenching thirst and stimulating appetite.
Useful properties are possessed not only by currant berries, but also by its leaves, the infusion of which is used in the treatment of hypovitaminosis, cystitis, and renal pathology. Also, the infusion helps those people who suffer from stomach ulcers and from hyperacid gastritis.
Despite the healing properties of the berry, it should not be consumed if there are contraindications. The product is not eaten in the presence of peptic ulcers, hemophilia, hepatitis and gastritis in the acute stage. Since redcurrant has an effect on blood, it is better not to use it with low blood coagulation.