Scottish scientists are seeking to create super blackcurrants and spin-off snacks which could help prevent dementia.

Scottish scientists are seeking to create super blackcurrants and spin-off snacks which could help prevent dementia.

Researchers at the Scottish Crop Research Institute (SCRI), a centre of international expertise on the blackcurrant, have been funded by the European Commission to investigate the potential of the fruit to ward of Alzheimer's disease.

Using leftovers from the production of blackcurrant juice, they are embarking on a series of experiments to help establish that antioxidant compounds in the berries block or slow the protein damage that causes the illness.

They intend to use the juice waste, which mainly consists of blackcurrant skins, to create new products such as yoghurts and cereal bars which are high in the active antioxidants and can be eaten to help deter the onset of the disease.

Eventually they hope the work will enable them to breed super-blackcurrants packed with the preventative compounds.

Dr Derek Stewart, head of plant products and food quality at SCRI in Dundee, said: "In Alzheimer's the body undergoes a stress process which damages proteins and these proteins get laid down in the brain.

"We believe that antioxidants will slow down or even ward off this process. Even people with a propensity for Alzheimer's may get it much later."

SCRI, which received one million euros (£823,000) along with scientists in Kuopio, Finland, to work on the project, will initially test the blackcurrant extract on human cells. They may also feed it to mice which they know will develop Alzheimer's and track their ability to navigate around a maze.

However, Dr Stewart said in around two-and-a-half years they anticipated using their blackcurrant snacks or smoothies in human trials.

He said: "We will check they are getting into the bloodstream, how long they stay there and set up cognitive testing, to see how they impact on their cognitive function."

Details of the project were revealed at the Scottish Parliament yesterday during a meeting between government ministers and Scottish scientists to highlight super food and drink developments.

Bread which could help control diabetes, a tomato extract that may reduce heart disease and using ultrasound scans to detect the quality of meat were among the other advances discussed.

The bread was developed by scientists at the Rowett Institute of Nutrition and Health, in Aberdeen, and has a high oat content. Oats are thought to aid glucose control and the researchers are investigating whether a diet rich in oat products, such as the bread, can improve blood sugar control in people with diabetes.

Richard Lochhead, Secretary for Rural Affairs and the Environment, said: "Scottish science is making a significant input to our developing national food and drink policy, which aims to boost the industry and support healthier and more environmentally sustainable choices."

A spokeswoman for Alzheimer's Scotland welcomed the blackcurrant research, but added: "Our approach is always to adopt a balanced, healthier lifestyle, which we have seen does reduce the risk of dementia."