Blackcurrants could help athletes recover from the impact of exercise, according to new research.
A preliminary study by the New Zealand Institute for Plant & Food Research has found signs that an extract derived from New Zealand-grown blackcurrants, taken in capsule form before and after exercise, could minimise muscle damage and inflammation and boost the immune system.
Researchers led by Roger Hurst have yet to determine exactly which blackcurrant compounds are responsible for the effects, but are looking closely at the role of flavanoids within the fruit.
Flavanoids are antioxidants, including anthocyanins, the compounds that give blackcurrants their black-red colour.
New Zealand-grown blackcurrants are known to contain high levels of anthocyanins, which may be linked to the cultivars grown here, or to environmental conditions.
While exercise was universally agreed to be healthy, extreme exercise -- such as intense pre-event training -- could have some drawbacks, including lowering the body's immune defences and the increasing risk of muscle damage, Dr Hurst said.
His study looked at untrained individuals undergoing moderate exercise. It found that those who took the blackcurrant extract had lower markers linked to muscle damage and inflammation and an increased immune response.
The positive link between blackcurrants and exercise had been previously highlighted Japan studies linked to sustained computer use and keyboard typing.
The Japanese research flagged the potential of blackcurrants to reduce lactic acid build-up in muscles.
"We know we're on the right track in our belief that fruit extracts, combined with exercise, can have a beneficial effect on human health," said Plant & Food business manager for food innovations, Karl Crawford.
The paper, published in the American Journal of Physiology, had generated strong interest from the industry and highlighted new areas for further research, he said.