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 pigments currently used in food. It produces a variety of pigments, ranging from darker oranges to yellows and greens. These pigments were synthesized by nonpathogenic strains of "E. nigrum". In Brazil, "E. nigrum" is used to support root growth and control sugarcane pathogens. It is a biocontrol antifungal agent active against brown rot in stone fruit, caused the species "Monilinia laxa" and "Monilinia fructigena". In contrast to these uses for "E. nigrum" metabolites, there has been an investigation into methods of controlling "E. nigrum" fungal colonies that have contaminated historic and cultural artifacts. The fungus was found to be quite