Coffee helps protect the liver from alcohol abuse

Drinking strong coffee may be good for the liver, scientists in the US have discovered.

Coffee drinkers were found to have lower levels of abnormal liver enzymes that are a sign of damaged liver cells.


Researchers used information from the US’s National Health and Nutrition Survey to determine their findings.

The team measured the levels of enzymes in blood to determine each participant’s liver function. The enzymes include aminotransferase (ALT), aminotransferase (AST), alkaline phosphatase (ALP) and gamma glutamyl transaminase (GGT). Lower levels of these enzymes present in blood is a sign of good liver health.

They are usually present when liver cells are damaged or destroyed, or if the flow of the bile produced by the liver becomes blocked.

The new study included 27,793 participants, aged 20 years or older, who recorded how much coffee they drank in a day.

The scientists concluded that coffee may contain a chemical compound other than caffeine that could protect the liver, which is why decafinated coffee also has protective qualities.

The findings back up a number of previous studies which found that coffee consumption may help lower the risk of developing diabetes, stroke, liver disease, and cirrhosis liver damage.

Participants who reported drinking three or more cups of coffee per day had lower levels of ALT, AST, ALP and GGT compared to those not consuming any coffee.

Researchers also found low levels of these liver enzymes in participants drinking only decaffeinated coffee.
Dr Qian Xiao from the National Cancer Institute in Bethesda, Maryland said that previous research had already found that  drinking coffee may have a possible protective effect on the liver.  But it was not clear whether drinking decaffeinated coffee also conferred the same effects.

He said:  “Our findings link total and decaffeinated coffee intake to lower liver enzyme levels. These data suggest that ingredients in coffee, other than caffeine, may promote liver health.”
The findings were published in the journal Hepatology, a journal of the American Association for the Study of Liver Diseases.

Greek islanders live longer with coffee

Scientists have found that people living on the Greek island of Ikaria enjoy a longer, healthier life span and it may be due to the way they prepare their coffee. Instead of using methods that remove beneficial polyphenols, they boil it in a way that retains its unique compounds.1 Greek islanders who consumed this polyphenol-rich coffee were found to have healthy endothelial function that scientists suggested may play a role in their longevity.1

Among the most beneficial coffee polyphenol is chlorogenic acid, an inhibitor of an enzyme called glucose-6-phosphatase. This enzyme stimulates the excess creation of glucose in the liver, which can result in blood glucoseelevation.

Organic coffee beans are best

These beneficial antioxidants are more bioavailable in organic coffee. One product is the  Rich Rewards® Breakfast Blend Whole Bean Coffee is made using a patented, 100% natural process called HealthyRoast®.2 This process delivers a more complete nutritional profile of the coffee bean, yielding up to 87% more chlorogenic acid than conventional coffees.

Handpicked deep in the rainforests of Central America, Rich Rewards® consists exclusively of 100% USDA certified organic arabica coffee beans, gently roasted in small batches—with the polyphenols then added back in to provide optimal health benefits.


Organic Ground

Ground organic coffee is also available Rich Rewards® Breakfast Blend Ground Coffee—so you can kick-start your day a little faster—in both caffeinated and decaffeinated options. For those who prefer a flavored coffee, Rich Rewards® Breakfast Blend GroundCoffee is available in natural vanilla or mocha flavors. Like our regular Rich Rewards® whole bean and ground coffees, these flavored ground coffees are roasted using the patented HealthyRoast® process—which preserves the special, naturally occurring coffee compounds that soothe (instead of irritate) your stomach.

This unique process also guarantees a higher content of healthy polyphenols.
Life Extension® Rich Rewards® Breakfast Blend Coffee provides it all:
• Whole bean savory taste
• Ground coffee for added convenience—caffeinated or decaffeinated
• Regular ground coffee taste or two natural-flavored options
• Far higher percentage of chlorogenic acid than conventional coffees
• Certified organic
• Special, naturally occurring compounds that soothe your stomach


Little Book of Tea reveals big health benefits

A new ‘little book’ has reviewed recent research on tea and its contribution to health. Published by the Tea Advisory Panel  (TAP), the ‘Little Book of Tea’ draws together reviews of studies conducted by this expert panel. It also provides additional information about how tea is used in the UK, which is mainly black tea, and offers tips for health and wellness.



Commenting on the ‘Little Book of Tea’, Dr Carrie Ruxton from TAP notes: “An increasing number of studies have linked regular tea drinking – both black and green teas – with benefits for heart health, cancer prevention, oral health and cognitive function. Natural plant compounds, called flavonoids, explain the beneficial impact of tea on health.


“This ‘little book’ highlights key benefits of tea in hydration, heart health, cancer prevention, oral health and cognitive function. It is a common belief that caffeinated drinks, such as tea, may adversely affect body hydration levels and advice is sometimes given in magazines that caffeinated drink consumption should be limited. In the ‘little book’ we explode this myth with evidence from clinical trials showing that drinking up to 6 mugs of tea daily actually has similar hydrating properties to drinking plain water. So, people can reach for a cup of tea whenever they feel thirsty.”

TAP report 12 front cover.jpg


Caffeine, in amounts of 30-400mg a day, equating to one to eight servings of tea daily, also has benefits in terms of physical and mental performance. In these amounts, caffeine is not dehydrating and helps to reduce fatigue. Negative effects of caffeine have been observed in studies looking at high dose caffeine pills, not tea, the new book points out.


Turning to other health benefits, the ‘little book’ says that three or more servings of black tea each day have been shown in research studies to have a positive impact on health, particularly a reduced risk of heart disease. Intakes in the range of one to eight cups each day are linked with health benefits and no adverse events.  The publication also points to emerging evidence from a small number of studies linking tea drinking with reduced risk of colon cancer and improved bone health and mental performance.


Benefits of tea in potentially reducing the risk of diabetes are also highlighted with benefit seen in the range of one to four cups each day. Tea could also reduce the risk of stroke, but the number of studies is still small.


Dr Ruxton adds: “Health benefits from drinking tea can be explained by the presence of its major active substances, the flavonoids, plant compounds from the polyphenol family. A further misconception about tea drinking – that milk reduces the availability of the beneficial flavonoids – is also laid to rest in our ‘little book’.  Adding milk to tea does not appear to influence bioactivity in the human body in the majority of studies which examines this issue.”


“Green tea often hits the headlines for its benefits but not everyone knows that all teas are in fact derived from the same plant, Camellia sinensis. Perhaps unsurprisingly, given their common origin, black and green teas offer similar health benefits.  In fact, both black and green tea have the potential to reduce the risk of dental caries, diabetes, heart disease and possibly cancer. “

In summery, the ‘little book’ demonstrates that drinking around four servings of black tea daily may help to protect against a range of conditions from heart disease to diabetes and dental caries while improving mental health. It also points out that tea is hydrating and intakes in the range of one to eight cups daily is linked with health benefits and no adverse events.


Enhanced by Zemanta

Anyone for a cup of tea?

_MG_6396[1] [320x200].JPGThe menopause can be a very difficult time, but help may be at hand in the shape of a good cuppa.

Tava Tea Wellness Blend uses organically grown whole Sencha, Wuyi Cliff Oolong and Puerh tea leaves of the best grade possible.

These tea leaves contain a vast array of powerful nutrients and have been used for health and healing in China for over 5000 years.

The tea has also become popular amongst women keen to reduce the physical effects of the menopause in addition to promoting general well-being and soothe aches and pains.

The tea’s ingredients increase the drinker’s metabolism and reduce food cravings, which become a problem during heightened hormonal activity associated with the menopause.

Case study 1 – Trudy Leigh, 50, from Loughton, Essex

Trudy gave Tava Tea a try after gaining weight during the early stages of the menopause
She said: ‘I’d always been a slim woman at just over eight stone, but after starting the menopause I gained weight almost overnight. It was a new and uncomfortable experience and no matter what I did, including almost starving myself, I couldn’t shift the extra pounds.’

Trudy has been sipping four cups a day and lost half a stone in three weeks.

Case study 2 – Nicola Chapman, 51, from Bristol

Nicola was having a bad time with hot flushes, she ‘felt uncomfortable, short of energy and embarrassed at turning red and having to fan myself in public. Since drinking the tea I’ve seen my hot flushes decrease to once or twice a day, it’s made a world of difference.’

Dr Tim Thurlings, who developed the tea’s unique blend, said he’s delighted to be able to help women during what can be a particularly difficult time.

He said: ‘The blends of tea we use are proven to have positive effects when it comes to losing weight and promoting feelings of well being  – something which can be particularly important for women going through a time of substantial physical and emotional change.’

‘Not only does the tea speed up the metabolism and help with hot flushes, it also helps reduce cholesterol, lower blood pressure and decrease the risk of developing some forms of lung cancer.’

This means anyone can benefit from a cup of this particularly saintly brew…. So, who’s going to put the kettle on??


Olympic athlete Kelly Sotherton on her healthy coffee addiction!


Athletes have to stay at peak fitnesses and this includes eating wisely and taking the best nutrients, which is why Olympic athlete Kelly Sotherton loves polyphenol-packed NESCAFÉ Green Blend.

Most of us have heard of antioxidants (over nine in 10 if you want to get technical) but far fewer are aware how good they are for us. In fact, around one third of Brits have no idea whether theyÂ’re good for them or not.

Antioxidants can help protect our bodiesÂ’ cells from day to day damage and you might be surprised to hear that coffee is a major source of dietary antioxidants. This is certainly news to the 1 in 5 people who, according to new research, mistakenly believe coffee is bad for them and fantastic news for the half of UK households who collectively drink the beverage at a rate of almost 14,000 cups a minute!

With its beneficial health and taste properties thereÂ’s no question it belongs in the top three most popular drinks in the world, along with water and tea. However, whilst all coffee is naturally high in antioxidants, for the first time in the UK we now have the chance to drink coffee containing naturally occurring Polyphenol antioxidants.

The new NESCAFÉ Green Blend is made of both roasted and unroasted coffee beans, with the latter containing high levels of naturally present Polyphenols, which are also found in green tea and cocoa.

Here to explain more about the health benefits of drinking coffee and give you some top tips on how to choose the right coffee to suit you are, NESCAFÉ Master Taster Dave Roberts and Nutritionist Liz Read. They’re joined by medal winning Olympic athlete and self confessed coffee-lover Kelly Sotherton.

Click here to watch the video:

Kelly Sotherton

For more information visit the coffee cupboard at


Nescafé launches first anti-ageing coffee


London: A new type of coffee which contains high levels of naturally occuring polyphenol antioxidants has been launched in the UK by Nescafé.

The new coffee, Nescafé Green Blend, has a combination of traditionally roast beans for the traditional flavour and unroasted beans which contain exceptionally high levels of a plant antioxidant called polyphenols.

This antioxidant helps the body fight off degeneration caused by free radicals – damaging molecules which are a by-product of living.

Coffee, once a health paraih, is now credited with all kinds of health benefits including helping to prevent liver and Alzheimer’s disease.

The goodness of NESCAFÉ Green Blend lies within the unroasted green coffee beans. They are naturally rich in polyphenol antioxidants which can help protect the body’s cells from day to day damage. Polyphenol antioxidants are also found in green tea and cocoa.

The makers said that the new blend does not increase the caffiene content.

Gary Williamson, Professor of Functional Food, School of Food Science and Nutrition at the University of Leeds and a world leading expert in polyphenol science says: “Coffee is included among my top 20 lifespan essential foods list – foods and drinks rich in polyphenol antioxidants. Polyphenols are a complex class of naturally occurring components of fruits, vegetables, and beverages made from plants. Many polyphenols are well absorbed by the body and help maintain the body’s defences against ageing processes such as free radical damage.”

All NESCAFÉ coffee is made from 100% pure and natural coffee beans and all coffee is rich in antioxidants.

Liz Read, Nestlé Nutritionist, explains: “Green coffee beans naturally contain high levels of polyphenol antioxidants. During the roasting process, some of the antioxidants are converted into antioxidants known as melanoidins. “A mixture of both types of antioxidants are present in all coffee and the amount present is dependent on the degree of roasting. NESCAFÉ Green Blend has a high content of the naturally occurring polyphenol antioxidant due to the fact that it contains unroasted green coffee beans”.

Latest research commissioned by NESCAFÉ Green Blend shows that consumers are increasingly aware of antioxidants and interested in the benefits that they can bring to their general health.

64% of those questioned have heard about antioxidants and know that they are good for their general health*
Over 50% of people asked know that antioxidants can make a different to their overall health*

Launched into the UK this month, NESCAFÉ Green Blend has joined the rest of the NESCAFÉ coffee family on supermarket shelves nationwide.


Green tea compound help body rid itself of toxins

An ingredient of green tea called epigallocatechin gallate (EGCG) helps increase the activity of detoxification enzymes, according to a new study.

In a clinical study, backed by the US body, the National Cancer Insitute, reearch was carried out to determine the effect of repeated green tea polyphenol administration on a major group of detoxification enzymes known as glutathione S-transferases (GST).

A total of 42 healthy volunteers underwent a 4-week “washout” by refraining from tea or tea-related products. At the end of the washout period, the study authors collected a fasting blood sample and measured levels of GST activity. Following this baseline evaluation, the study participants consumed green tea polyphenols on an empty stomach for four weeks. The amount consumed (800 mg EGCG once a day) was equivalent to consuming between eight and 16 cups of green tea. After four weeks of green tea supplementation, researchers again collected blood samples and assessed levels of GST.

After four weeks of consuming EGCG, activity of the detoxification enzyme GST in blood lymphocytes increased. Further analysis revealed that a statistically significant increase in GST activity (80 percent) occurred in individuals who had the lowest activity at the start of the study. On the other hand, a small but statistically significant decrease in GST activity was observed in individuals who had the highest levels of the detoxification enzyme at the studyÂ’s start. The scientists attributed this decrease to random variation.

According to the researchers, “This suggests that green tea polyphenol intervention may enhance the detoxification of carcinogens in individuals with low baseline detoxification capacity.”


Chow HHS, Hakim IA, DR Vining, Crowe JA, Tome ME, Ranger-Moore J, Cordova CA, Mikhael DM, Briehl MM, Alberts DS. Modulation of Human Glutathione S-Transferases by Polyphenon E Intervention. Cancer Epidemiol Biomarkers Prev. 2007 August 1;16(8):1662–1666.

The Wine Road to Longevity

London: The fermentation of wine is probably the oldest biotech process invented by man, carried out for the first time between the Palaeolithic and Neolithic age, says Dr Giovanni Scapagnini, who will speak on the properties of red wine at Anti-Ageing Conference London.

So, in one way, it has accompanied, and potentially influenced, human biological and social evolution throughout the last 10 millenniums. The benefits of moderate wine consumption on health have been undisputed since antiquity, when it was considered the elixir of the Gods, and a panacea for body and soul. Recently, this has been confirmed by numerous epidemiological studies particularly in relation to Mediterranean populations, where the incidence of coronary heart disease is lower than in other developed countries.

In vitro and in vivo experimental research now supports the biological plausibility of red wine in the prevention of arteriosclerosis and thrombosis. Red wine, is in fact, a rich source of polyphenols, the natural substances endowed with potent antioxidative and chemo preventive properties. Red wine may promote the maintenance of healthy veins and inhibit atherosclerotic plaque formation. These polyphenols such as anthocyanins protect the cardiovascular system from bad fats at the same time as offering protection from inflammation..

Resveratrol is probably the best known antioxidant contained in red wine and possesses a wide range of biological and pharmacological properties. Besides its potential role as a cardio protective agent, it has also shown to function as a cancer chemo preventive agent, modulating various proteins linked with cellular proliferation and carcinogenesis. Furthermore it has recently shown its ability to activate genomic machinery directly linked with lifespan improvement.

There is mounting evidence that polyphenols are associated with increased longevity and wellbeing. All these studies give scientific strength to the concept that dietary nutrients, such as those from red wine, can influence the balance between healthy and disease states and prevent degenerative age related pathologies, such as cardiovascular, neurodegenerative disorders and cancer. Although further studies are required to really understand the impact of wine on human health and the claim that wine is a long life elixir, there are a large body of evidences to sustain that moderate wine consumption represent an attractive dietary anti-aging strategy.

Dr Scapagnini will speak at Anti Ageing Conference London on Saturday 16 September.
About Dr Giovanni Scapagnini, MD, PhD
Assistant Professor, Institute of Neurological Sciences, Italian National Research Council, Catania, Italy
Assistant Professor, Blanchette Rockefeller Neurosciences Institute, West Virginia University, Rockville (MD), USA
Visiting Professor, Institute of Human Virology, University of Maryland, Baltimore (MD), USA
Dr. Scapagnini attended the University of Catania School of Medicine and Surgery in Catania, Italy and graduated in 1992 with a medical degree. He continued his education by obtaining a Ph.D. in Neurobiology also from the University of Catania in 2000. Since completing his education, Dr. Scapagnini has conducted research with the Institute of Pharmacology School of Medicine associated with the University of Catania and has worked as a Visiting Scientist with Department of Surgical Research, Northwick Park Institute for Medical Research, Harrow, UK in 1999, and with Laboratory of Adaptive Systems, National Institute of Neurological Disorders and Stroke, National Institute of Health in Bethesda, MD, USA in 2000. Dr. Scapagnini currently holds two academic positions as Assistant Professor with the Institute of Neurological Sciences, Italian National Research Council and with Blanchette Rockefeller Neurosciences Institute, West Virginia University. He has recently obtained a visiting professorship with the Institute of Human Virology, University of Maryland, where he is in charge of a research project on HIV dementia. He is also the scientific director of the “Research & Progress” foundation, founded by Dr Robert C. Gallo. He is author of 35 indexed scientific papers and several book chapters. His fields of research regard gene expression profiles of cellular stress response and biology and molecular mechanisms of brain aging and nerurodegenerative disorders. In particular he has studied the anti-aging activities of several nutraceuticals present in the Mediterranean diet.

The 3rd AACL, which is being held at the Royal Society of Medicine in London from the 15-17 September 2006 is the only forum in the UK where both professionals and lay persons can learn about the latest advances in medicine and science.
At AACL delegates will hear from scientists and physicians on the latest medical advances, including what some may consider controversial, to the proven and new treatments for the diseases of ageing, as well as cosmetic and dental health, optimum nutrition, skin health, hormones, mind/body health and the latest developments in stem cell treatments.
Among our international panel of speakers are Dr Jennifer Krup MD ABAAM, a hormone specialist who is HB HealthÂ’s medical advisor; Dentist Brian Halvorsen BDS. LDS. RCS. FRSH, renowned for his work on toxicity problems in dentistry and holistic dental care; nutritionist and author Patrick Holford, who has examined the role diet plays in ageing; and Dr Bill Cham PhD, whose research into the use of plant extracts in skin cancer remission has produced new treatments for this disease.
Other speakers who have driven the global debate on anti-ageing medicine include Dr Robert Goldman, Chairman, American Academy of Anti-Aging Medicine and Dr Ronald Klatz, Founding President, American Academy of Anti-Aging Medicine; Professor Imre Zs-Nagy, Professor John Ionescu and Dr Michael Klentze.
Delegates receive the following:
• A high-quality bound conference manual including speaker presentations and biographical materials
• Buffet lunch on all three days
• Refreshments including cocktail reception
• The opportunity to see the latest anti-ageing products in the exhibition area
This prestigious scientific event will be introduced by Heather Bird-Tchenguiz MBA, Chairperson, AACL; Founder and President of HB Health; Director of the World Academy of Anti-Aging Medicine; Board Member, European Society of Anti-Aging Medicine and Director, British Society of Anti-Ageing Medicine.

The speaker programme for Anti-Ageing London 2006 is as follows:
Friday, 15 September – Regenerative and Preventative Medicine

Heather Bird-Tchenguiz MBA: Welcome
Dr Marco Traub PhD: Introduction
Professor Shimon Slavin: Stem cells for the treatment of malignant and non-malignant diseases and for tissue repair
Prof Larry Benowitz: Prospectives on stem cell differentiation in neurosurgery
Prof Geoffrey Raisman: Clinical application of olfactory cells in spinal cord injury
Prof David Naor PhD: Involvement of CD 44 in stem cell differentiation
Prof Stefan Krauss PhD: Forbrain development and neural cell damage
Dr Antigoni Ekonomou: Lecture
Prof Dame Julia Polak: Stem Cells and Regenerative Medicine
Prof Michal Schwartz: Autoimmunity, microglia, adult stem cells, neurogenesis and neurodegenerative diseases
Prof Tomas Ekstrom: Epigentics principles
Dr Miomir Knecevic: Commercialisation of Stem Cell Research
Dr Ralf Tönjes PhD: Stem Cell signatures as a tool for quality control of Innovative medicinal products
Andreas Junge MBA: Medical Knowledge on the internet – patient-related information – major mistakes and recent problems
Dr Marco Traub: Symposium Overview

Saturday, 16 September
Heather Bird-Tchenguiz MBA: Welcome
Professor Dr Imre Zs-Nazy: The Theories of Ageing
Dr Ben Pfeifer MD PhD: Phytonutrient Therapy and Immune System Support for Patients with Hormone-Refractory Prostate Cancer
Dr Mark Babizhayev: Human Cataracts – the role of Lipid Peroxidation and the efficacy of N-acetyl carnosine as a treatment
Dr Robert Goldman MD PhD FAASP DO FAOASM: Maximum Human Performance with Anti-Ageing Therapeutics
Dr Jennifer Krup MD ABAAM: HRT in Women – questions, answers and more questions
Dr Brian Halvorsen: Holistic Dentistry – Advances with an emphasis on chelation and preventative health care
Dr Alex Collie PhD: Measuring your Cognitive Age
Prof John Ionescu PhD: New strategies to slow down the photoageing of human skin
Sarah Noble LicAc, MBAcC, MIMgt, MInstD: The Art & Science of Spa Success – How to open a holistic spa: integrating services into your clinic for profitability
Patrick Holford BSc DipION FBant- 5 Proven Alzheimer;s prevention steps
Prof Giovanni Scapagnini MD PhD: Wine Road to Longevity: all the anti-ageing properties of red wine

Sunday, 17 September

Dr Julian Kenyon: Photodynamic and Sonodynamic Therapy – an important adjunct to anti-ageing strategies
Dr Deepak Chopra: The Soul of Healing – Ten Ways to Reverse Biological Aging
Dr Ron Klatz:New Horizons for the clinical specialty of Anti-Aging Medicine: the future with Biomedical Technologies.
Dr Paul Clayton: AlzheimerÂ’s Disease: Pharmaco-nutritional strategies to maintain the ageing brain
Dr Michael Klentze MD PhD ABAAM: New approaches for safe male Male Hormone Replacement therapy
Dr Bill Cham PhD: Advances in the eradication of skin cancer
Dr Eric Braverman, MD: Sub clinical Hyperparathyroidism: A precursor of Osteoporosis and Dementia?

The programme may be subject to change
Full details of the speaker programme and speaker biographies can be viewed at
There are various categories of registration for this event:
Full registration ÂŁ350;
Day 1 Only ÂŁ200;
Day 2 only ÂŁ200;
Day 3 ÂŁ200.

Book on-line on the registration page at Membership of certain medical societies may qualify for a discount. Further information may also be requested from
Telephone: +44 (0)20 75816962
The events sponsors and supporters include HB Health, the British Society of Anti-Ageing Medicine; the European Society of Anti-Aging Medicine; the World Academy of Anti-Aging Medicine and The Trans European Stem Cell Therapy Consortium.

Anti Ageing Conference London
PO Box 50622
London SW6 2YP
United Kingdom
Tel : +44 (0) 20 7581 6962
Fax : +44 (0) 20 7589 1273

Fruit and veg protect against Alzheimer’s

Nashville: Fruit and vegetable juices have the potential to protect against the devastating brain disease Alzheimer’s, according to US scientists.

They examined the effects of drinking fruit and vegetable juices more than three times a week amongst 2,000 people for 10 years and discovered that it reduced the risk of the disease by 76 per cent compared to those whose intake was less.

Doctors believe that the findings confirm that diet can play a huge role in whether you get the disease. It is thought that protective substances in fruit and vegetables known as polyophenols, protect the brain from accumulations of bad proteins.

The study carried out at Vanderbilt University, Nashville, Tennessee, and participants consumed juice with high concentrations of pulp and peel which contain the most polyphenols.

Blackcurrant nutrients fight hospital superbug

London: British blackcurrants are known to help prevent AlzheimerÂ’s disease, fight cancer, UTI infections and heart disease. Now new scientific research into this small but mighty superfood has been found to effectively prevent the dreaded MRSA bacteria that lurks in most hospitals.

We are exposed to bacteria on a daily basis and more often than not they cause us no harm. Most infections can be treated with general antibiotics such as methicillin, however over use of such antibiotics has led to a dramatic increase in bacteria which are antibiotic resistant.

Staphylococcs aureus, more commonly known as MRSA, is normally harmless but due to its durability it can be fatal if picked up by those already weak or ill, especially in hospitals. Scientific studies have found that the best way to ward off damaging bacteria may reside in our food. Recent research has found that special compounds found in British Blackcurrants are particularly effective at inhibiting MRSA growth and at the same time successfully stopped the development of many other bad bacteria including Salmonella and Listeria.

Derek Stewart, from the Scottish Crop Research Institute says: “It is clear from the increasing numbers of scientific studies that the natural compounds found routinely in blackcurrants show a diverse range of anti microbial activities which may help reduce the incidence of or help alleviate the symptoms of infection by the life threatening ones known as MRSA.”

Eating blackcurrants or drinking blackcurrant juice as part of a healthy diet, is an easy, natural way to improve your antioxidant intake and maintain a healthy lifestyle, ward off infections and a fine way to load the body with the wonder compounds found in blackcurrants. British blackcurrants are extremely high in health promoting compounds called proanthocyanidins, anthocyanins and ellagitannins (1-3). It is these proanthocyanidins that have been successfully shown to interfere with the bad bacteria and their proliferation.

The Blackcurrant Foundation

The Blackcurrant Foundation has been established by British growers and has close links with partners from all over Britain and Ireland, to raise awareness of the numerous health benefits of blackcurrants from the British Isles. Blackcurrant Foundation members grow 2,000 hectares of blackcurrants across the British Isles which produces a crop of approximately 14,000 tonnes of fruit every year during the harvest season in July and August. At present there are 50 blackcurrant growers in Great Britain compared to440 in 1973. For more information on British blackcurrants or the Blackcurrant Foundation, visit