Scientists from King’s College London have found that consuming blackcurrant extract may help reduce blood sugar and insulin levels after a meal.
Blackcurrants are nutrient-dense berries widely recognized for their high antioxidant content and potential health benefits.
Often described as a superfood, blackcurrants are small berries with a distinctive sweet-and-tart flavor.
They are rich in essential nutrients and antioxidants, containing approximately four times the vitamin C of oranges and about twice the antioxidant content of blueberries.
Vitamin C plays a key role in protein metabolism and collagen production, supporting skin health and helping to counter age-related damage.
Blackcurrants are also a rich source of anthocyanins—plant compounds that have been linked to improved blood sugar regulation.
Postprandial hyperglycemia refers to the rise in blood glucose levels after eating. In people without diabetes, the pancreas releases insulin to help regulate this increase.
However, repeated or excessive spikes in blood sugar after meals may promote inflammation and oxidative stress and are thought to contribute to arterial stiffness and cardiovascular disease.
To examine the effects of blackcurrant extract on post-meal blood sugar levels, the researchers conducted a controlled study involving 23 middle-aged men and women.
Participants consumed low-sugar fruit drinks containing different doses of blackcurrant extract—150 mg, 300 mg, or 600 mg of total anthocyanins—or a control drink without blackcurrant extract, immediately before eating a high-carbohydrate meal.
Blood glucose, insulin levels, gut hormone responses, and arterial stiffness were measured before and after consumption.
The results showed that participants who consumed fruit drinks containing higher amounts of blackcurrant extract experienced significantly lower blood sugar levels 30 minutes after the meal. Their insulin levels were also reduced compared with those who consumed the control drink.
In addition, levels of certain gut hormones involved in food digestion and metabolic regulation were significantly lower two hours after consuming the highest dose of blackcurrant extract. These findings suggest that an amount equivalent to roughly 100 grams of blackcurrants may help moderate blood sugar spikes, insulin responses, and gut hormone activity following meals.
Incorporating blackcurrants into the diet may therefore offer benefits for metabolic and cardiovascular health. Regular consumption of blackcurrants or blackcurrant extract could support healthier blood sugar control as part of an overall balanced diet.
The researchers noted one limitation of the study: blood levels of anthocyanins and their metabolic byproducts were not measured. Including these measurements in future studies could provide deeper insight into how blackcurrants influence vascular function and blood pressure.
Overall, the findings suggest that drinking blackcurrant extract shows promise as a simple dietary strategy to help reduce blood sugar and insulin levels after meals.
While further research is needed to confirm its effects on blood vessels and long-term heart health, adding blackcurrants to the diet may be a flavorful and nutritious way to support metabolic well-being.
