LU & FOO (2003) showed the presence of an array of polyphenols in blackcurrant seeds, such as anthocyanins, consisting of the rutinosides and glucosides of delphinidin, cyanidin, myricetin, quercetin, kaempferol, dihydroquercetin and
aureusidin, as well as the phenolic acids 1-cinnamoyland 1-p-coumaroyl-b-D-glucosides.