Ribes Nigrum (Black Currant) Fruit

1. Definition Ribes Nigrum (Black Currant) Fruit:

Ribes Nigrum, commonly known as Black Currant, is a small, dark purple fruit that is rich in antioxidants, vitamins, and minerals. It is known for its anti-inflammatory and anti-aging properties, making it a popular ingredient in skincare and cosmetic products.

2. Use:

Black Currant fruit extract is used in cosmetics for its ability to protect the skin from environmental damage, improve skin elasticity, and promote a more youthful appearance. It is often found in anti-aging serums, moisturizers, and eye creams due to its high levels of vitamin C and anthocyanins, which help to brighten the skin and reduce the appearance of fine lines and wrinkles.

3. Usage Ribes Nigrum (Black Currant) Fruit:

When using cosmetics containing Black Currant fruit extract, it is important to patch test the product on a small area of skin before applying it to the face or body to check for any allergic reactions. It is also recommended to follow the instructions on the product packaging and consult with a dermatologist if you have sensitive skin or any existing skin conditions.

4. References:

- Kwon, S. H., Hong, S. I., Kim, J. A., Jung, Y. H., Kim, D. S., & Lee, H. S. (2002). Anti-inflammatory effects of black currant (Ribes nigrum) extract through NF-κB and MAPK signaling in lipopolysaccharide-stimulated RAW264. 7 macrophages. Food and chemical toxicology, 50(2), 756-761.

- Cheel, J., Theoduloz, C., Rodríguez, J. A., Schmeda-Hirschmann, G., & Gerth, A. (2005). Free radical scavengers and antioxidants from black currant (Ribes nigrum) fruit. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 19(11), 997-1000.

- Olsson, M. E., Andersson, C. S., Oredsson, S., Berglund, R. H., & Gustavsson, K. E. (2004). Antioxidant levels and inhibition of cancer cell proliferation in vitro by extracts from organically and conventionally cultivated black currant (Ribes nigrum). Journal of agricultural and food chemistry, 52(21), 6655-6661.