The currants gives the human body a number of important benefits. It is a good source of antioxidants / polyphenolic compounds (flavonoids, anthocyanins, proanthocyanidins, procyanidins, resveratrol). Is very important content magnesium, zinc and potassium (blood pressure regulation). It also has a high proportion of plant / dietary fiber. Dietary fibers function as a substrate for beneficial bacteria in the colon, ie give. Raisins in prebiotic properties, helping to bowel function and also inhibit the biosynthesis of cholesterol. The physiological effects of polyphenols currants are summarized as follows: Antioxidant activity (protection of LDL from oxidation – reduction of cholesterol deposited in tissues plakas- reduce atherosclerotic heart disease risk reduction) Antikarkiniki action (in the large intestine, tumor apoptosis) Antimicrobial and antibacterial vasodilating effect via the production of intracellular NO antiallergic properties (inhibition of platelet aggregation) Protection of epithelial cells of the respiratory tract Protection of DNA from intracellular infections the big advantage of currants is being consumed along with the bark. This is not the case with many other fruits. Bark (dark color) is full of anthocyanins and other antioxidants. High ratio surface / mass due to small grain size. The sugars of raisins is not in the form of crystals, so they can “trap” other ingredients (antioxidants, flavorings) and to protect them. The seeds, when they exist, and they contribute to antioxidant content. -H Currants can be used as a healthy snack that can replace at least the equivalent of fruit should be consumed daily by all of us – Consuming two tablespoons of raisins / day cover one third of the daily needs of our organization in fruit. If we try to compare the content of anthocyanins in the currants and raisins sultana type will draw the strong conclusion that the currants contain 10-fold. Specifically according to the FDA analyzes the content of anthocyanins in grape raisins seedless type is 0,05mg / 100 g product while in the currants and specifically in the organic content of anthocyanins found in quantity 0,592mg / 100 g product. Anthocyanins even after 50 ‘heat treatment (baking at 100 ° C) remain in significant amounts (~ 60%). It should be noted that even after 50 ‘heat treatment contains larger quantities of anthocyanin type sultana raisins. Therefore, it is very likely that the use of currants as plum cake or cookie ingredient is advantageous as regards their contribution to the daily intake of anthocyanins.