Blackcurrant

A preliminary study by New Zealand science group Plant & Food Research shows that natural chemicals from blackcurrants may make breathing easier for some asthma sufferers.

According to a new report published in the journal Molecular Nutrition and Food Research, researchers at the company discovered that a compound taken from a New Zealand-grown blackcurrant had the potential to reduce lung inflammation in allergy-induced asthma.

The compound identified, epigallocatechin, is already a known antioxidant and a major component of proanthocyanidins – chains of organic, antioxidant matter commonly found in blackcurrants.

However, a series of laboratory experiments showed that such compounds could enhance the body's capacity to fight asthma by enhancing the natural defence mechanisms in lung tissue and, in doing so, suppress and minimise inflammation.

While the findings will most likely offer a further boost to sales of fresh blackcurrants, they may also lead eventually to the development of new foods that offer more natural alternatives to conventional drug treatments for asthma.

Berry breakthrough

Fruit consumption has been shown in the past to reduce symptoms in allergy-induced asthma, but the new research is the first to provide some clue as to how this might occur.

During the course of the Plant & Food Research study, led by Dr Roger Hurst, cells from human lung tissue were used in order to test the effects on the immune system of the proanthocyanidin-rich extract.

'When the lungs are exposed to allergens, the body’s natural response is to attack the perceived foreign body which in some individuals results in long-term inflammation,' explained Dr Hurst. 'Selective compounds found in fruit and vegetables may work together with the body’s own natural defence mechanism to suppress long-term lung inflammation.'

The study showed that epigallocatechin from blackcurrants worked in conjunction with other natural immune responses that occur at the same time to reduce inflammation.

'These actions are distinct from the inflammation-reducing activity of another group of compounds, anthocycanins, which are also rich in blackcurrants,' added Dr Hurst.

Anthocyanins are also known for their antioxidant properties and have previously been shown by Dr Hurst's research group to influence inflammatory mechanisms and complement the body’s own natural immune responses.

However, the new research confirmed that some compounds in fruit thought to promote health by means of their antioxidant activity enhanced the lungs' capacity to fight inflammation by other means.

'To find natural compounds that potentially reduce lung inflammation and complement the body's own immune response is an exciting breakthrough,' said Dr Hurst. 'Should we discover more about how this works we may eventually develop foods containing these compounds that could provide more natural alternatives to assist conventional drug treatments for asthma and even other allergic reactions.'

Make-up application

The study into epigallocatechin forms part of Plant & Food Research's Food Innovation science platform, a project which focuses on discovering natural goodness in fruit, vegetables, grains and seafood and applying that knowledge to develop fresh whole foods, ingredients and food concepts.

Dr Kieran Elborough, the project's science general manager, said research was improving the understanding of what makes up food products, how it benefits consumers and how the development of new technologies, ingredients and products can proceed in the future.

'Maintaining wellness in a natural way is a growing consumer trend that food companies recognise,' commented Dr Elborough. 'New Zealand is well known for its quality fresh produce and I am quietly confident our understanding of natural compounds in fruit, vegetables, grains and seafood has good potential for food and beverage companies.'