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 sensitive to essential oils from plants such as lavender and rosemary. This is important in terms of the preservation of artifacts in humid climates, where fungal growth is an important determinant in the deterioration of stone structures and wood frames. "Epicoccum nigrum" produces the glycoprotein allergen Epi p 1 which binds to IgE, sometimes cross-reacting with other fungal allergens. Cross-reactivity was found to exist with "Alternaria alternata", "Curvularia lunata", "Cladosporium herbarum", and "Penicillium citrinum". "Epicoccum nigrum" is associated with respiratory fungal allergies, including allergic asthma, rhinitis, hypersensitivity pneumonitis, and allergic fungal sinusitis. Two pediatric cases of hypersensitivity pneumonitis caused by