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Enzymatic blackcurrant extract is a concentrated botanical derivative of *Ribes nigrum* produced using enzymatic maceration or hydrolysis to optimize the extraction and bioavailability of polyphenolic compounds, particularly anthocyanins. The extract typically contains high concentrations of delphinidin-3-rutinoside, delphinidin-3-glucoside, cyanidin-3-rutinoside, and cyanidin-3-glucoside. In clinical and sports nutrition contexts, it is primarily investigated for its ability to enhance exercise performance, increase fat oxidation during physical activity, and improve cardiovascular function through nitric oxide-mediated vasodilation. It is also studied for its potential benefits in eye health, specifically in reducing visual fatigue and supporting glaucoma management. Commercial preparations, such as CurraNZ, are widely used in research to evaluate these ergogenic and health-promoting effects.
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