Did you know that …?

..cooking did not seem to deprive nothing of the antioxidant activity of currants (black corinthian raisins)? Professor of the Department of Nutrition and Dietetics, Athens Harokopio University Mr. Vaios Karathanos explains that: “Studies have shown that the antioxidant behavior of raisins remains constant – and in some cases even increases – in baking food. For example vanillin, the main raisins’ polyphenol, is converted to vanillic acid by baking, that is a more active form which means that not only the antioxidant content is lost and even is enhanced”



One thought on “Did you know that …?

  1. We refer for example some of the physiological effects for the antioxidants (polyphenol components) of currants:

    1. Antioxidant activity (protection from oxidation of LDL – lowering cholesterol deposited in the tissues – reducing atherosclerotic plates- reduce the risk of heart disease)
    2. Anti-tumor activity (in colon, tumor apoptosis)
    3. Antimicrobial and antibacterial action
    4. Vasodilating effect through the production of intracellular NO
    5. Antiallergic properties (inhibition of platelet aggregation)
    6. Protection for the epithelial cells of the respiratory system
    7. Protection of DNA from intracellular insults


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