Study: Black Currants May Reduce Alzheimer's Risk

INVERGOWRIE, Dundee, Scotland—Compounds in black currants could reduce the risk of Alzheimer's disease, said food researchers at the Scottish Crop Research Institute.

Researchers are trying to identify bioactive compounds in black currants thought to be capable of reducing the risk of progression of Alzheimer's disease. The compounds are extracted from the waste produced when blackcurrants are processed and are believed to possess properties that protect the brain and may help in the treatment of dementia, said researchers.