Monthly Archives: September 2011

Vegetarian Fish Oil Alternatives

Posted on September 10, 2011 by Robert Barrington

Research suggests that consuming certain cold water fish is beneficial to the health because of the fatty acids they contain. Mackerel, herring, sardines, trout, salmon and tuna contain high concentrations of omega 3 (n-3) oils in their fat, mainly eicosapentanoic … Continue reading →

Posted in Alpha Linolenic Acid, Docosahexaenoic Acid, Eicosapentaenoic Acid, Essential Fatty Acids, Fish Oils, Flax Oil | Comments Off on Vegetarian Fish Oil Alternatives

Whole Grains Lower C Reactive Protein

Posted on September 9, 2011 by Robert Barrington

Inflammation is increasingly being linked with disease. C-reactive protein (CRP) is a known marker of chronic inflammation in humans and has been linked to increased risk of cardiovascular disease and poorer outcomes for those who have suffered a myocardial infarction. … Continue reading →

Posted in Carotenoids, Inflammation, Polyphenols, Selenium, Vitamin C | Comments Off on Whole Grains Lower C Reactive Protein

Blueberries Lower Cardiovascular Risk

Posted on September 8, 2011 by Robert Barrington

Blueberries are a good source of phenolic compounds, and evidence suggests that plant polyphenols may reduce the risk of cardiovascular disease. In particular, blueberries are rich in anthocyanins (93 to 235 mg / 100g berries), a sub-group of flavonoids that … Continue reading →

Posted in Anthocyanins, Berries, Cardiovascular Disease, Flavonoids, Insulin Resistance, Metabolic Syndrome, Syndrome X | Comments Off on Blueberries Lower Cardiovascular Risk

Fish Oils and Brain Development

Posted on September 7, 2011 by Robert Barrington

Docosahexanoic acid (DHA, C22:6 (n-3)) is a metabolite of the essential fatty acid alpha-linolenic acid (ALA, C18:3 (n-3)) and is the most abundant n-3 fatty acid in mammalian brain tissue. A source of DHA in the diet is essential to … Continue reading →

Posted in Alpha Linolenic Acid, Brain, Docosahexaenoic Acid, Eicosapentaenoic Acid, Essential Fatty Acids | Comments Off on Fish Oils and Brain Development

The Mediterranean Diet

Posted on September 6, 2011 by Robert Barrington

The diets of native populations are generally considered to be healthy despite large differences in their nutrient composition. Records suggest that before the introduction of refined white flour, refined white sugar and alcohol, diseases such as cancer and cardiovascular disease … Continue reading →

Posted in Docosahexaenoic Acid, Eicosapentaenoic Acid, Essential Fatty Acids, Mediterranean Diet, Monounsaturated Fatty Acids, Olives, Polyphenols | Comments Off on The Mediterranean Diet

More benefits from multivitamins

Posted on September 5, 2011 by Robert Barrington

Evidence from research suggests that a large proportion of the World’s population have vitamin, mineral and essential fatty acid deficiencies. In Western countries, food tends to be highly processed and nutrient poor but freely available and consumed in excess. The … Continue reading →

Posted in Immune System, Micronutrients, Multivitamin Multimineral | Comments Off on More benefits from multivitamins

Brain Food

Posted on September 4, 2011 by Robert Barrington

Recent advances in nutrition have uncovered a number of nutrients that play an important role in brain function. Of these the most researched and most promising are the marine fatty acids found in cold water fish. Fish contains two fatty … Continue reading →

Posted in Alpha Linolenic Acid, Brain, Docosahexaenoic Acid, Eicosapentaenoic Acid, Essential Fatty Acids | Comments Off on Brain Food

Conjugated Linoleic Acid and Myocardial Infarction

Posted on September 3, 2011 by Robert Barrington

Conjugated linoleic acid (CLA) is a group of isomers of the essential fatty acid fatty acid linoleic acid that are formed almost exclusively in the stomachs of ruminant animals (e.g. cattle, sheep, goats and antelopes). The cis-9, trans-11 form of … Continue reading →

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Resveratrol and Brain Function

Posted on September 2, 2011 by Robert Barrington

Red wine is known to have important health benefits because of the phytonutrients it contains. While epidemiological studies suggest that red wine consumption is beneficial, it is still unclear as to which grape derived components provide the health benefits. Red … Continue reading →

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Cooked Food

Posted on September 1, 2011 by Robert Barrington

Humans are unique amongst the animal species because we eat cooked food. Cooking has been extensively studied in the nutritional sciences because it is known that heat application to meat and plant foods can alter their nutritional properties. Heating certain … Continue reading →

Posted in Maillard Reaction Products (MRP), Raw Food | Comments Off on Cooked Food