Oxidative stress and oxidative damage of cell components
caused by ethanol are also counteracted by compounds
that have antioxidant properties, which are able to
modulate ethanol metabolism in the organism. One of such
potent antioxidant is blackcurrant, which is known as a
fruit with a strong in vitro antioxidative capacity, but its in
vivo antioxidant efficacy has not yet been characterized
(Salobir et al. 2010; Viljanen et al. 2004; Valentova et al.
2007). In this study, it has been shown that blackcurrant
significantly protects phospholipids as well as protein
against oxidative modification of Phe, Cys, and Lys.