Evidence supporting the use of: Black currant
For the health condition: Cough (damp)

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Black currant (Ribes nigrum) has a longstanding history in European folk medicine for supporting respiratory health, including the alleviation of coughs, particularly those characterized as "damp" (productive, phlegmy coughs). Traditional herbalists have used black currant berries, leaves, and sometimes buds for their purported expectorant, anti-inflammatory, and soothing properties. The berries are rich in vitamin C and anthocyanins, which were thought to help strengthen the immune system and ease mucous membrane irritation. In some traditions, black currant infusions or syrups were recommended for coughs associated with colds and damp conditions, often as part of broader remedies involving other herbs.

However, scientific evidence supporting black currant’s efficacy for treating or relieving cough (specifically "damp" cough) is limited. While laboratory studies have demonstrated that black currant extracts possess antioxidant and anti-inflammatory properties, direct clinical studies examining its effects on cough frequency, severity, or duration are lacking. The traditional use is thus only somewhat buttressed by preclinical findings that suggest immune-modulating effects, but without robust human trials, the level of evidence remains low. Overall, the use of black currant for cough is grounded in traditional herbal medicine rather than scientific proof, and modern clinical validation is minimal.

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