Blackcurrants 101: Where do essential fatty acids and anthocyanins come from? In this video produced by Mountain Edge Video Production, Vitality™ New Zealand’s Director Jim Grierson explains the process of extracting the anthocyanins and essential fatty-acid oils Omega 3, 6 and 9 from the New Zealand blackcurrants. Blackcurrants have been used for centuries to make concentrate juice, jams and compotes, but its health benefits are basically little known around the world. Several research papers regarding the health benefits of NZ blackcurrants are already available and many more are being developed by numerous research institutions in New Zealand, Europe, Japan, and the USA. You may access some of these scientific articles on our Research page here. Anthocynins and polyphenols are present in the skin of the berry, whereas the essential fatty oils Omega 3, 6 and 9 are extracted from the seeds. Vitality™ New Zealand products contain 35% of natural New Zealand blackcurrant extract and essential fatty oils. On top of that, New Zealand blackcurrants are a natural source of Vitamin C, potassium, phosphorus, iron, manganese and Vitamin B5, and a broad range of other essential nutrients.