Scientists are mustering their prowess in adding muscle to existing blackcurrants with a view to making them a storehouse of Vitamin-C , which will reflect in nutritive fruit beverages. The Scottish Crop Research Institute in Dundee has zeroed in on how Vitamin C is manufactured in the blackcurrant bushes, so that they could look at innovating the process for a better yield.
This study costing about Ģ1.2m will endeavor to enhance the quality of fruit and vitamins by changing starch reserves on the plant. SCRI team leader Dr Robert Hancock said "Vitamin C is vital to tissue growth and repair and gives a big boost to the immune system, but because it dissolves in water the body cannot store it. We need to eat vitamin C-rich food every day, but people just do not get enough. Blackcurrants contain more vitamin C than oranges, so boosting that even further can only be a good thing."