The dark red colour of blackcurrants and boysenberries are due to their particularly high levels of anthocyanins. They also contain naturally high levels of vitamin C. The vitamin C, anthocyanins and other phytochemicals in blackcurrants and boysenberries all contribute to the total antioxidant activity of 3390 ORAC units* found in one Red Shot.
Studies have determined that one serving of fruit and vegetables provides approximately 500 ORAC units. Each Red Shot therefore contains the antioxidant activity of over 6 serves of fruit and vegetables.
*ORAC (Oxygen Radical Absorption Capacity) originally developed by the USDA, is a reliable, quantitative total antioxidant capacity measurement of the many complicated mixtures of antioxidants in fruit and vegetables materials.