Useful properties of black currant leaves and contraindications: benefits and harms

Due to the rich composition of useful compounds, currant leaves are widely used as a preventive and therapeutic agent. With their help, you can protect the body from infections, resist diseases of the heart, blood vessels, liver and kidneys, cleanse the digestive tract of toxins and toxins. However, the benefits and harms of currant leaves depend on the dosage and proper use. Read about how and in what quantity to use currant leaves in our article.

Beneficial features

The leaves of black currant (Latin Ribes nigrum) have a large list of useful properties. There are almost no contraindications. In folk medicine, berries are used for angina and other upper respiratory tract infections, arthritis and rheumatism. At the same time, black currant juice helps in the treatment of migraines, gastrointestinal diseases and general exhaustion.

With a minimum of contraindications, there are plenty of useful properties in the leaves and berries of black currant. Rich in vitamins and minerals, it supports the immune system, digestion and cellular health. They receive effective protection. Thus, their aging is delayed.

Black currant is the richest variety in vitamins and minerals, a source of ascorbic acid (vitamin C). A handful of these berries is enough to easily cover your daily need. They help with indigestion and constipation, because, thanks to the pectin content, they regulate intestinal motility.

It is also recommended for those who are losing weight, since currants heals the digestive system, cleanses the body of toxins and supports liver function. Berries are eaten on an empty stomach, because it stimulates the appetite. You can eat it an hour after eating, in this case digestion improves.

The fruits contain tannins and ferrous iron, which is better absorbed. This is good information for those looking to naturally strengthen their heart and circulatory system. Currants are diuretic, so they can help prevent kidney stones.

Fermentation of currant leaf

Fermentation of leaves allows you to preserve in them all the beneficial properties inherent in fresh phyto-raw materials. This process involves special processing. The plucked leaves wither, then ferment, and then dry. First, the leaves are kept for a day, laid out under a cloth, then they are frozen and, after defrosting, are rolled into tubes or rolls. Thus, a herbal infusion for currant tea is obtained.

Having done everything right, it will be possible to obtain a phytocomponent with even more pronounced taste and aroma qualities than that of raw leaves. You can make delicious, healthy broth or tea from them.

Short video: fermentation of currant leaves:

Rich source of antioxidants

Allergy is the only contraindication to admission. Blackcurrant leaves have much more useful properties. They, like fruits, contain a large group of flavonoids that inhibit the formation of toxic compounds leading to cancer and slow down the aging process.

In addition, they lower blood cholesterol levels, inhibit the development of atherosclerosis, and stabilize blood pressure.

Flavonoids also have a cleansing effect, as they are able to form compounds with heavy metals. Thus, they facilitate their excretion from the body. The flavonoids found in black currants are catechins, epicatechins, procyanidins, kaempferol, and myricetin.

However, the specific health promoting properties are provided by three other compounds, namely:

• Anthocyanins. Found in blackcurrant skins, they are antibacterial agents that effectively fight the E. coli strain. Its presence is the cause of stomach problems.
• Routine - facilitates the assimilation of vitamin C, has strengthening properties in relation to the vascular endothelium. Thus, it prevents bleeding (petechiae) and varicose veins.
• Quercetinwhich has diuretic properties. This substance also works as an anti-allergic agent.

The second group of compounds responsible for the antioxidant properties of black currant are phenolic acids. They have anticoagulant, anti-infarction and anti-inflammatory properties and inhibit the growth of bacteria and fungi.

How to keep currant leaves for the winter

So that the raw material does not deteriorate without being used immediately, it must be dried or fermented. Such storage options make it possible to make drinks and other medicinal products from currant leaves at any time of the year, and not only in summer.

How to dry

Raw materials are dried not in the sun, but in a room with good ventilation, laid out in 1 layer on the fabric. It is turned over several times when the leaves are dry and begin to break, and not bend - the drying process can be considered complete. Store dried currant leaves in dark jars or linen bags. They are placed in a dark and certainly dry place, since moisture can spoil the workpieces, they will damp and become no longer suitable for use.

Fermentation

Fermented leaf beverages are produced with richer flavors and aromas. In the process of fermentation, the cell sap is released, oxidized and fermented, which changes the taste of the leaves.

Ferment the leaves at 20-24 ° C and 70% humidity. After collection, they are not washed, transferred to a shaded room, laid out in a layer 5 cm thick and left to dry for 12 hours.

Then the currants are kept in the freezer for a day, then rolled into small rolls of 5 pcs. until the juice appears. Workpieces with a layer of 7 cm are placed in a saucepan, covered with a damp cloth, oppression is placed and covered with a lid on top. The pan is kept at 22-25 ° C for 8 hours. Then the workpieces are cut with a knife into pieces, spread on a baking sheet with a thin layer of 1 cm, placed in an oven heated to 100 ° C, while the door is left ajar. So they stand for 1.5 hours, after which they are slightly dried in the shade on the canvas. The fermented leaves are stored in small jars with tightly screwed lids.

Reducing cholesterol and blood sugar

Antioxidants aren't the only ones that normalize cholesterol and blood sugar levels. Currants contain a lot of soluble fibers - pectins, which prevent hypercholesterolemia (increased cholesterol levels) and hyperglycemia (excessive blood glucose). This is due to the fact that pectins reduce the absorption of "harmful" fats and sugars by the body.

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When to collect and how to dry properly

To get the maximum benefit, the product must be properly assembled and prepared, choosing the right time for this. For currants, this period is considered the time of flowering. In different regions, it may occur at different times. In one region, it will be the end of May, while in another, currants can bloom only in August.

For the correct collection of fresh leaves, the following conditions must be met:

• the weather during collection should be warm and without precipitation;
• it is advisable that a light rain pass a few days before collection, which will wash off all the dirt from the leaves;
• it will not be superfluous to focus on the lunar cycles, because the greatest concentration of nutrients in the leaves is observed in the phase of the growing moon.

Note! After harvesting, the leaves must not be washed, as this will prevent proper drying, which will spoil the product and rot.

Drying

The collected leaves are evenly distributed on a clean piece of cloth and sent to a specially prepared place that meets the following conditions:

• well ventilated;
• warm;
• protected from direct sunlight;
• low humidity.

Such conditions will protect the crop from mold and help to properly prepare the material for use. Remember to stir the leaves periodically, checking for spoilage. The leaves are ready the moment their structure becomes brittle. Then the drying can be finished and the collection can be sent for storage.

Fermentation

Fermentation takes place as follows:

1. During the day we dry the leaves, distributing them in an even layer on a piece of clean cloth, in a place covered with shade.
2. Juice is released from the dried leaves, for this they are finely chopped, ground in a mortar or rolled in a meat grinder.
3. The resulting mass is unloaded into a prepared container, which is covered with a damp piece of cloth. We leave the container alone for 6 hours and let the mass ferment properly.
4. Dry the mass in the oven at a temperature of 100 ° C until the mass becomes brittle to the touch.

Try not to dry out the leaves - this will make them less aromatic and tasty.

Benefits for the eyes

If you have no contraindications to use, you can use the beneficial properties of black currant leaves "to the fullest". Moreover, this plant is a rich source of vitamin A.

100 g of fresh berries contain 230 IU of this compound, which helps to stop the development of many eye diseases, such as cataracts. There are no less of them in the foliage.

Harm

• Availability allergic reactionespecially in children. The first time you need to drink a small amount of tea to check the body's reaction.
• Even if there are no contraindications, you should not drink tea in large quantities, as this drink is medicinal.
• An excess of tea can provoke kidney problems in chronic diseases and cause dehydration and exacerbations. Therefore, you should not drink more than 5 cups a day.
• Do not use for people with hepatitis, stomach ulcers, gastritis, increased blood clotting or gastric acidity.
• It is better to limit use during pregnancy, but if you follow the measure and consult a doctor, it can be beneficial. However, doctors do not recommend taking it during lactation.

Infusion of black currant leaves - recipe

The recipe for infusion of black currant leaves for diseases of the urinary tract is as follows:

In official medicine, dried black currant leaves are used. They are often mixed with other diuretic herbs such as horsetail, nettle, birch leaves, lingonberry, and calamus root. Then it is brewed at the rate of 1 cup of boiling water per 1 tablespoon of the mixture.

Tea for the body

Currant tea does not have to be made from berries; you can also make a drink from the leaves. It is best to prepare tea from dried raw materials, but in the summer you can take fresh ones.

To prepare a drink, you should:

1. Grind 1 tbsp. l. currant leaves.
2. Pour boiling water over them.
3. Put the raw materials in a small teapot and pour in two glasses of boiling water.
4. Cover the kettle with a warm napkin or towel and brew for 10-15 minutes like regular tea.

After that, filter the drink, cool to an acceptable temperature and drink no more than one cup at a time.

To improve the taste, you need to add honey there, no more than 1 teaspoon for the entire volume of the prepared product.

This drink has weak fixing properties, so drinking it is not recommended for constipation.

But it normalizes blood pressure, helps to bring down high temperature, eliminating its main cause - inflammation.

Chemical composition

All terrestrial parts of the shrub have positive properties - berries, shoots and leaves. Each of them is used in medicine for the preparation of medicinal drugs and herbal preparations.

The composition of currant greens contains the following valuable components:

• the main vitamins necessary for the functioning of the body - groups B, A, C, E. The concentration of ascorbic acid is especially high (from 100 to 400 mg per 100 g);
• minerals - magnesium, potassium, phosphorus, sodium, copper, manganese. It contains small amounts of sulfur, silver and lead;
• foliage is especially rich in essential oils, phytoncides - thanks to the former, it has a surprisingly pleasant aroma, and the latter are natural antibiotics;
• tannins have anti-inflammatory, hemostatic and antibacterial properties;
• flavonoids (catechins, proanthocyanidins) are powerful antioxidants.

Thanks to the combination of such valuable components, currant leaves are able to cure many diseases.

About black currant bush

The plant belongs to the gooseberry family. It is a perennial shrub. Its height sometimes reaches 1.5 m. The leaves of the plant have a beautiful shape and a pleasant smell.

Blooming bushes occurs in May-June. During this period, they look very beautiful: pink or purple flowers are collected in brushes. Ripening of berries begins in mid-July.

The fruits are round in shape. They are larger and sweeter than red currants. The color of the berries can be dark purple, but most often they are black. The aroma of these fruits cannot be confused with others. The name "currant" comes from the ancient Russian "currant". This word meant a strong smell.

Currant bushes grow in the European territory of Russia. They are also common on the territory of Ukraine. But in the regions of Central Asia, it is less common. Black currant grows best in temperate climates, and does not tolerate low temperatures. The shrub loves moist soil.

In the wild, it often grows on river banks, on the outskirts of swamps and in forests with high humidity. This berry shrub is grown in agriculture, as well as in personal backyard plots. In total, there are about 150 varieties of this plant.