Coacaza neagra

Ce-mi place mie vara e bogatia de legume si mai ales de fructe din piata. E adevarat ca toate rosiile sunt romanesti, ca toate ciresele sunt fara carne si provin din Vrancea, ca toate visinele sunt altoite, ca toate piersicele si nectarinele sunt din Constanta. Numai castravetii de Afumati (preferatii mei) nu au inca atata notorietate incat toti castravetii din piata sa apara cu eticheta Afumati.

Ceea ce este insa sigur e ca afinele de padure, zmeura, blueberries (ai caror arbusti au fost importati din America, asa mi-a spus mie un producator din piata Amzei pe vremea cand doar acolo puteam gasi fructele lor albastrui, vandute acum cu eticheta afine de cultura, producatorul le spunea blaber) sau coacazele provin sigur de pe teritoriul scumpei noastre patrii.

Desi afinele de padure sunt f valoroase din pdv medicinal,in special pt persoanele care au probleme cu vederea, eu prefer blueberries pt ca nu pot falsificate atat de usor. Afinele pot fi falsificate cu fructele de bozii, care sunt insa toxice (se deosebesc de acestea prin faptul ca boabele de afine nu sunt perfect rotunde, ci usor turtite la poli), sau pot fi combinate cu fructele de soc. Fructele de soc au si ele proprietati medicinale, dar au alta compozitie si alta consistenta. Din fructele de soc se pot face gemuri f bune.

Pt mine ar fi f benefica o cura cu zmeura, pt ca e reputata pt faptul ca ajuta la ameliorarea suferintelor reumatismale, dar pretul e prohibitiv. Mult mai accesibile ca pret (8lei/kg inVeteranilor) sunt coacazele negre. Am sa transcriu mai jos din "Tratamentul bolilor prin legume, fructe si cereale" (Traitement des maladies par les legumes, les fruits et les cereales) de Jean Valnet ce scrie despre coacaza neagra (mult mai valoroasa din pdv medical decat suratele rosii sau albe, dar mai putin gustoasa)


Ribes Nigrum

Principalii constituenti cunoscuti: foarte bogata in vitamina C; 150-200mg/100g in medie (cel mai bogat continut dintre toate fructele). Vitamina acesteia este, comparativ cu alte fructe, foarte stabila fata de temperatura si oxigen.

Un sirop de coacaze negre nu pierde decat 15% in cursul primului an si 70% in cursul celui de-al doilea. Probabil ca acesta este efectul substantelor inhibitoare ale oxidantilor (celebrii antioxidanti) care distrug acidul ascorbic.....

Pe de alta parte, la 100g mai contine protide 0,9g, glucide 10-14g (recomandate si pt diabetici), fosfor 34mg (combate boala Alzheimer), clor 15mg, sodiu 3mg, potasiu 872mg (nu stiu cat are banana, dar s-ar putea s-o depaseasca), magneziu 17mg, calciu 60mg. Deci, o mare bogatie in elemente minerale, mai ales alcalinizante (potasiu, magneziu, calciu) in care ratia noastra alimentara este adeseasaraca. Deopotriva contine 2,5-3,5% acizi liberi (acid malic, emulsina, pectina) si pigmenti antocianici si flavonici (antioxidanti)

Proprietati si indicatii:

-analoage celor din frunze de coacaz (alb sau rosu):reumatismele, artritismul,guta,diareea,hepatismul.
-pe de alta parte in scorbut, oboseala generala, surmenaj-contra anghinei: consumul fructelor si gargara cu decoctul lor (50g/l de apa)


Se mai dau acolo si retete de vin, lichior sau crema alcoolizata de coacaze, eu am sa public doar recomandarea de infuzie antireumatismala pe care o s-o transcriu exact ca in carte, pt a se vedea de ce prefer sa citesc in original si nu tradus:

frunze de coacaz......100g
frunze de frasin.....50g
somitati inflorite de cretushca sau barba caprei...50g

Nu pot sa inchei fara a copia si din alta sursa, dar nu mai traduc:

Blackcurrant

Ribes nigrum


Other names:
Black currant, quinsy berries, cassis
Description:
The blackcurrant is a shrub growing to 2 m heigh with woody branches. The leaves are deeply lobed. The white flowers are rather small and grow show in short clusters. During summer the familiar small, shiny, dark purple (almost black) berries are formed. All parts of the plant, but especially the young buds have a strong and typical blackcurrant fragrance.
Parts used:
Fruits, leaves and seeds (for oil).
Phytochemicals:
Myricetin, Isorhamnetin, Sakuranetin, Anthocyanidins, Flavonoids, Quercetin, Lignans, Kaempferol
Medicinal properties:
Blackcurrant leaves are mainly used for their diuretic property. A tea made from dried blackcurrant leaves is used against arthritis, urinary problems, diarrhoea, bleeding gums and coughs. Kessler T et al of the University of Bonn found that blackcurrant juice could support the treatment and metaphylaxis of uric acid stone disease because of its alkalizing effect. Blackcurrant juice increased the urinary pH level and the excretion of citric acid. Syrup made from blackcurrant juice is often used to treat sore throats. The anthocyanidins in the blackcurrant berries are responsible for their antioxidant and antibacterial action.
Other facts:
The blackcurrant originates from central and eastern Europe. Blackcurrant is now grown in all regions with cold and mild climates. Blackcurrants are widely used in the drinks industry. In some countries such as the United Kingdom, the Netherlands and France blackberry drinks are very popular. These blackberry drinks are promoted for their high vitamin C content. In France the blackcurrant is macerated in brandy and the resulting liquor is called creme de cassis.

Interesant e si ce scrie aici:

The black currant is the edible berry of a shrub, which usually grows to 1-2 meters and can be found in Northern/Central Europe and Asia. The plant's scientific name is Ribes Nigrum (which means "black ribes")
The berry has a 1cm diameter, has a black color, a calyx at the top and a rather glossy skin, and it contains several seeds. Black currants are often used in the kitchen because of their astringent taste, which adds flavor to many dishes and beverages: for example, its leaves are used in Russia to improve the taste and color of Vodka, and it is also common in the UK, where it is mixed with cider to form "Cider and Black".Black currants are also added to beer (Guinness), and some beer lovers think it actually makes the taste more enjoyable

Black currants have a very high content in antioxidants and vitamins. In particular, they're very rich in Vitamin C (and for this reason they were used in the UK during World War II, because other foods rich in Vitamin C, such as oranges, were nearly impossible to find). Black currants also contain several rare nutrients, like GLA ( Gamma Linoleic Acid, a very rare Omega-6 essential fatty acid) and MAOI (Monoamine Oxidase Inhibitors), and may therefore be used in therapies against depression. You can find out more in our black currant nutritional facts page
The taste of black currants is very sweet and sharp, and they're used to make blackcurrant jellies, jams, added to desserts or as a part of sauces and dippings. Blackcurrants are commonly used to make cordial, liqueur, ice-cream and they can also be found in juice form

Black currants are very rich in many phytonutrients, antioxidants, vitamins, essential fatty acids and minerals
In particular, black currants are renowned for their high content in Vitamin C (a powerful antioxidant), GLA (Gamma-Linoleic Acid, a very rare Omega-6 essential fatty acid) and potassium. They have been shown to have twice the potassium of bananas, four times the vitamin C of oranges, and twice the antioxidants of blueberries.
Black currants contain anthocyanins, which are compounds naturally found in berries. They are very potent antioxidants and are responsible for the color of blackcurrants. Around 300 different types of anthocyanins have been discovered.
Anthocyanins inhibit the enzymes Cyclo-oxygenase 1 and 2, and reduce inflammation and the effects of arthritis in the body. The effect is similar to aspirin or ibuprofen, so many middle-aged and old people are choosing the healthier blackcurrant juice over these drugs.
Anthocyanins have been found to be heat and light sensitive, so the processing of blackcurrants is controlled very carefully to ensure they keep their nutritional properties
The fruit juice of black currant contains proanthocyanidins, anthocyanins and a polysaccharide-rich substance, cassis polysaccharide (CAPS), and has macrophage-stimulating activity. Its interleukin (IL)-1beta-inducing activity is very high, compared with other fruit juices. CAPS was found to consist of mannose, galactose, xylose, rhamnose, xylose, arabinose, and glucose. This substance has been proven to be very toxic against tumor cells, so studies are being performed to determine the anti-cancer properties of black currants
In addition, black currant seed oil contains 47% linoleic (18:2n6),14% alpha-linolenic (18:3n3), 12% gamma-linolenic (18:3n6), and 2.7% stearidonic (18:4n3) acids. Of these, gamma-linoleic is rarely found in any other natural resource, and both alpha and gamma-linoleic are essential fatty acids, which means our body cannot produce them on its own.
Overall, black currants have been proven to have health benefits including:
Anti-Inflammatory Action
Powerful Anti-oxidant Action
Maybe help prevent cancer
Reduces the effects of arthritis


Black Currant Nutrition Facts
Refuse: 2% (Stems)
Scientific Name: Ribes nigrum
NDB No: 09083 (Nutrient values and weights are for edible portion)
Nutrient
Units
Value per 100 grams
Number of Data Points
Std.Error
Proximates
Water
g
81.96
4
0.438
Energy
kcal
63
0
Energy
kj
264
0
Protein
g
1.40
2
Total lipid (fat)
g
0.41
2
Ash
g
0.86
4
0.055
Carbohydrate, by difference
g
15.38
0
Minerals
Calcium, Ca
mg
55
3
4.825
Iron, Fe
mg
1.54
4
0.418
Magnesium, Mg
mg
24
2
Phosphorus, P
mg
59
3
1.878
Potassium, K
mg
322
4
10.827
Sodium, Na
mg
2
1
Zinc, Zn
mg
0.27
2
Copper, Cu
mg
0.086
4
0.006
Manganese, Mn
mg
0.256
2
Vitamins
Vitamin C, total ascorbic acid
mg
181.0
1
Thiamin
mg
0.050
0
Riboflavin
mg
0.050
0
Niacin
mg
0.300
0
Pantothenic acid
mg
0.398
0
Vitamin B-6
mg
0.066
0
Vitamin B-12
mcg
0.00
0
Vitamin A, IU
IU
230
0
Vitamin A, RAE
mcg_RAE
12
0
Retinol
mcg
0
0
Vitamin E (alpha-tocopherol)
mg
1.00
0
Lipids
Fatty acids, total saturated
g
0.034
0
16:0
g
0.020
0
18:0
g
0.007
0
Fatty acids, total monounsaturated
g
0.058
0
16:1 undifferentiated
g
0.001
0
18:1 undifferentiated
g
0.056
0
Fatty acids, total polyunsaturated
g
0.179
0
18:2 undifferentiated
g
0.107
0
18:3 undifferentiated
g
0.072
0
Cholesterol
mg
0
0