Black currant seed oil differs from many vegetable oils in its high content of Omega–3 (alpha-linolenic and stearidonic rare for vegetable oils) and Omega–6 (linoleic and gamma-linolenic) polyunsaturated fatty acids necessary in the processes of biosynthesis in the body. Stearidonic acid is interesting because it is practically not found in other vegetable oils, with the exception of oil from the seeds of donkey, cucumber grass, hemp, black currant.

The ratio of Omega–6 to Omega-3 fatty acids in blackcurrant oil is 4:1, which corresponds to the optimal ratio recommended by WHO experts. The balance of Omega-6 and Omega-3 fatty acids plays a key role in the full metabolism of prostaglandins.

Prostaglandins are important in the vital activity of the body. They serve to regulate:

production of steroids and hormone synthesis;
pain syndrome;
blood pressure;
cardiac activity;
functions of the gastrointestinal tract;
kidney function and water-salt balance;
blood clotting and platelet aggregation;
allergic reactions;
inflammatory processes.
The nutritional and physiological value of black currant oil is also determined by the amount and composition of tocopherols (vitamin E), especially y-isomers, which have pronounced antioxidant properties.

It has an anti-inflammatory and antiproliferative effect, stimulates the B-oxidation of fatty acids in the liver.
It has a positive effect on the metabolism of lipids in the liver.
Reduces platelet aggregation, activation and adhesion, prevents thrombosis.
Strengthens the immune system, increases the body's resistance to viruses and infections.
Normalizes the hormonal balance in the body.
It is a means for the prevention and complex treatment of cardiovascular diseases, anemia, atherosclerosis.
It has a positive effect in hyperlipidemia types II A and II B, leads to a decrease in total cholesterol.