Monthly Archives: January 2014

Zonulin: Gut Integrity

Posted on January 5, 2014 by Robert Barrington

Zonulin is an important protein that maintains the integrity of the gut wall in humans. It is secreted by enterocytes and its production is stimulated by probiotics. Probiotics are microorganisms found in foods that can colonise the human gut. The … Continue reading →

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Vanadyl Sulfate Supplements

Posted on January 4, 2014 by Robert Barrington

Vanadium compounds have been discovered to mimic many of the metabolic actions of insulin both in vitro and in vivo studies. The most recent vanadium research has tended to focus on vanadyl sulfate and its role in glucose metabolism. However, … Continue reading →

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Protein Leverage Hypothesis

Posted on January 4, 2014 by Robert Barrington

The protein leverage hypothesis states that energy intake is determined by the protein component of the food. In this regard the carbohydrate and fat is of secondary importance to dietary protein. Foods high in protein satisfy the protein needs of … Continue reading →

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Alpha Lipoic Acid: Antioxidant

Posted on January 3, 2014 by Robert Barrington

Alpha lipoic acid (thioctic acid) consists of carbon chain with two attached sulphur atoms, one on the sixth and one on the eighth carbon (figure 1). Reduction of lipoic acid causes the formation of dihydrolipoic acid and the formation of … Continue reading →

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Omega 3 Fatty Acids: Cardioprotective

Posted on January 3, 2014 by Robert Barrington

Evidence suggests that omega 3 (n-3) fatty acids are protective of cardiovascular disease. The reason for this is not fully understood, but may relate to the metabolism of omega 3 fatty acids to cellular signal molecules that can regulate inflammation. … Continue reading →

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Homogenised Milk

Posted on January 2, 2014 by Robert Barrington

The fat in cow’s milk is immiscible in the water soluble component and so forms globules that can coalesce together as cream. Traditionally when milk was bought in milk bottles this cream could be seen floating on the top of … Continue reading →

Posted in Chylomicrons, Digestion and Absorption, Fatty Acids, Milk | Comments Off on Homogenised Milk

Digestibility of Beans

Posted on January 1, 2014 by Robert Barrington

Beans have important health properties that are related to their slow rate of digestion. Understanding the digestibility of beans is therefore important in the nutritional sciences. Beans and other legumes have their starch contained within strong parenchymal cells that are … Continue reading →

Posted in Beans, Digestion and Absorption, Glycaemic Index, Glycaemic load, Insulin, Pulses / Legumes | Comments Off on Digestibility of Beans