BLACKCURRANT OIL (Ribes Nigrum Seed Oil) - BCE1024

First use of Cassis early 17th century. With leaves, cold infusion for its diuretic properties (actions of flavonoids). To ensure conservation: blackcurrant jams and syrups. Later use of alcohol as a preservative: blackcurrant liqueur and crème de cassis in 1841. High content of polyunsaturated fatty acids: rich in linoleic and linolenic acids.