In-vitro studies in New Zealand have shown that chemicals found in local blackcurrant varieties may help breathing for allergy-induced asthma sufferers.

Scientists from Plant & Food Research assessed the impacts of the consumption of polyphenol extracts from 10 different blackcurrant cultivars on lung inflammation, specifically looking at how they suppress the secretion of cykotine CCL26.

The findings were published in the journal Food & Function.

"The consumption of some fruit types have been shown to reduce symptoms in allergy-induced asthma but this research has provided more insights into the likely bioactive compounds in fruit that are responsible," science group leader Dr. Roger Hurst said in a release.

"The new research shows certain anthocyanins present in blackcurrant are important in controlling inflammation in the lung, but more importantly it is the ratio of these anthocyanins rather than presence or absence of them that makes blackcurrants a healthy fruit.

"In the future we may be able to develop foods based on the correct balance of these compounds that can be consumed as safer, natural alternatives to assist conventional drug treatments for asthma and other allergic conditions."

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