Kiwi scientists say they've found a molecule in blackcurrants that inhibits an enzyme that breaks down chemicals like dopamine in the brain.
Researchers from Plant and Food Research and Callaghan Innovation are behind a study that found naturally occurring compound sarmentosin in blackcurrants can hinder monoamine oxidase-B (or MAO-B).
It found sarmentosin helped with alertness and reduced mental fatigue.
The study's findings have been published in The Journal of Agricultural and Food Chemistry.
Kathryn is joined by Dr Dominic Lomiwes, Science Team Leader for Immune Health and Physical Performance at Plant & Food Research.
bush of black currant Photo: bondvit/123RF
