COLOUR UP YOUR DIET WITH ANTHOCYANINS Anthocyanins (pronounced anth-o-sy-an-ins) are naturally-occurring pigments responsible for the bright colours in fruits and especially berries. As protective compounds, their role is to shield plants from everything that the natural environment throws at them. These ‘colour warriors’ are stimulated by extremes of temperature, altitude and ultraviolet sunlight. The deeper and darker the colour, the higher the concentrations of anthocyanins. New Zealand’s intense sunlight and long summer days, combined with cold winters and pristine environment, provide unique growing conditions for blackcurrants. The result? A berry fruit packed with anthocyanins and 1.5 times more than its European counterparts. BLOCKBUSTER BERRIES, THANKS TO NATURE The clue is in the name – ‘black-currant’ – which takes high rank in the berry spectrum because of its superior anthocyanin levels compared to other berry fruits. This is especially true with New Zealand-grown blackcurrants. Blackcurrants are special for more than this reason alone, containing very specific combinations and concentrations of anthocyanins, making them unique to any other berry. A SUPERIOR SOURCE OF ANTHOCYANINS CurraNZ New Zealand-grown blackcurrants are world-beaters for their anthocyanin concentrations when compared to other high-ranking fruits and berries.
