Blackcurrant name is derived from "Ribes nigrum") and similar fruit syrups and juices. Raw blackcurrants are 82% water, 15% carbohydrates, 1% protein and 0.4% fat (table). Per 100 g serving providing 63 kilocalories, the raw fruit has high vitamin C content (218% of the Daily Value, DV) and moderate levels of iron and manganese (12% DV each). Other nutrients are present in negligible amounts (less than 10% DV, table). Polyphenol phytochemicals present in the fruit, seeds and leaves, are being investigated for their potential biological activities. Major anthocyanins in blackcurrant pomace are delphinidin-3-"O"-glucoside, delphinidin-3-"O"-rutinoside, cyanidin-3-"O"-glucoside, and cyanidin-3-"O"-rutinoside, which are retained in
Epicoccum nigrum "E. nigrum" were reported in children living in a damp and mouldy home, with daily exposure to "E. nigrum" in the shower. The fungus has been found on human skin and in spit samples. It does not typically cause systemic infection, although one case has been reported in an immunocompromised patient. "Epicoccum nigrum" has been treated under a variety of names in the genus "Epicoccum". It was first identified in 1815 by botanist Johaan Heinrich Friedrich Link. Today, all previously identified species are considered to be different variants of the species "E. nigrum". These include: "E. purpurascens", "E. diversisporum", "E.