Monthly Archives: June 2011

Glucosamine, Chondroitin and Total Mortality

Posted on June 10, 2011 by Robert Barrington

Glucosamine and chondroitin are supplements that are commonly taken to improve joint function. Glucosamine ranks as one of the most commonly taken non-vitamin supplements in Western nations, where it is consumed mainly amongst the elderly and athletes. The prevalence of … Continue reading →

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Organosulphur Compounds in Garlic

Posted on June 9, 2011 by Robert Barrington

Garlic contains a number of cysteine sulphoxides, known as alliin, isoalliin and methiin. These compounds are primarily odourless and are stored within vesicles in the cytoplasm.  Upon crushing, the cysteine sulphoxides are converted to volatile thiosulphinates known as allicin, which … Continue reading →

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The Case for Mixed Tocopherols

Posted on June 8, 2011 by Robert Barrington

Vitamin E is a term used to describe eight isomers (α-, β-, γ- and δ-tocopherol and α-, β-, γ- and δ-tocotrienol), which all have the biological activity of α-tocopherol. The isomers may  have slightly different effects in the body. For … Continue reading →

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Amino Acid Chelation of Zinc

Posted on June 7, 2011 by Robert Barrington

Zinc is a very important trace mineral in human nutrition. Zinc is incorporated into a number of metalloproteins in cells, some of which are enzymes. Zinc is known to be an essential part of over 100 enzymes covering every enzyme … Continue reading →

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Raw Garlic

Posted on June 6, 2011 by Robert Barrington

Humans are the only animals known to cook their food. This processing stage before ingesting the food can alter the chemistry of human nutrition when compared to other species. It is known for example that cooking can have quite different … Continue reading →

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Olive Oil

Posted on June 5, 2011 by Robert Barrington

Nutritional scientist are interested in olive oil because it is consumed in high amounts by the populations that live around the Mediterranean Sea. These populations tend to have a low incidence of cardiovascular disease. Olive oil contains predominately monounsaturated fatty … Continue reading →

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More Evidence Polyphenols Prevent Cognitive Decline

Posted on June 4, 2011 by Robert Barrington

In a previous article I wrote about the protective effect that wine, chocolate and tea had on cognitive decline in the elderly (here). These foods are thought to be beneficial for the brain because they contain high levels of plant … Continue reading →

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Omega 6 to Omega 3 Ratio

Posted on June 3, 2011 by Robert Barrington

There are two fatty acids essential to human health. Alpha-linolenic acid belongs to the omega 3 family of fatty acids and linoleic acid belongs to the omega 6 family of fatty acids. Both fatty acids are essential to health, and … Continue reading →

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Flavonoid Rich Food and Cognitive Ability

Posted on June 2, 2011 by Robert Barrington

Flavonoids are a group of plant derived polyphenols that have been researched in relation to their health benefits. Flavonoids have been linked to protection from cardiovascular disease because they can prevent damage to the endothelial lining of blood vessels. This … Continue reading →

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Polyphenols and Processed Foods

Posted on June 1, 2011 by Robert Barrington

Polyphenols are a diverse group of chemicals found in plants, some of which may reduce the chance of developing cancer and heart disease if consumed regularly in the diet. Flavonoids are the most widely studied of the polyphenols, but other … Continue reading →

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