Monthly Archives: June 2015

Don’t Forget the Omega-6 Fatty Acids

Posted on June 13, 2015 by Robert Barrington
Posted in Alpha Linolenic Acid, Docosahexaenoic Acid, Eicosanoids, Eicosapentaenoic Acid, Essential Fatty Acids, Linoleic Acid, Omega 3, Omega 6 | Comments Off on Don’t Forget the Omega-6 Fatty Acids

The Walnut Tree

Posted on June 13, 2015 by Robert Barrington

The walnut tree (Juglans sp.) is a large deciduous tree which originates from south eastern Europe and western Asia. It has been introduced to many countries, including Britain, where it can be found growing wild, or is often grown for … Continue reading →

Posted in Alpha Linolenic Acid, Digestion and Absorption, Eicosanoids, Ellagic Acid, Essential Fatty Acids, Fibre, Polyunsaturated Fatty Acids, Walnuts | Comments Off on The Walnut Tree

Wheat Bran Fibre Decreases Iron Absorption

Posted on June 12, 2015 by Robert Barrington

Consumption of iron with a mixed meal creates a pool of iron available for absorption. The rate and total capacity of the gut to absorb this iron depends on a number of factors. Haem iron from animal tissues is well … Continue reading →

Posted in Fibre, Iron, Phytic Acid, Red meat, Vitamin C, Wheat | Comments Off on Wheat Bran Fibre Decreases Iron Absorption

Berry Anthocyanins: Alpha Glucosidase Inhibitors

Posted on June 11, 2015 by Robert Barrington

The Typical Western diet is increasingly being seen as a causative factor in the development of Western lifestyle disease such as cardiovascular disease, obesity and type 2 diabetes. The typical Western diet contains high amounts of processed cereal grains and … Continue reading →

Posted in Anthocyanins, Berries, Digestion and Absorption, Glycaemia | Comments Off on Berry Anthocyanins: Alpha Glucosidase Inhibitors

Mineral Losses in Sweat: Are They Significant?

Posted on June 10, 2015 by Robert Barrington

Evidence suggests that trace mineral intakes in developed nations are declining. This relates partly to the increasing consumption of the typical Western diet that is naturally high in mineral poor processed foods but naturally low in the types of foods … Continue reading →

Posted in Copper, Iron, Micronutrients, Trace Minerals, Zinc | Comments Off on Mineral Losses in Sweat: Are They Significant?

More On Iron Bioavailability: Fibre and Binding Inhibitors

Posted on June 9, 2015 by Robert Barrington

The non-haem iron in plants is poorly absorbed in humans. This relates partly to the iron being in the insoluble Fe3+ form of the mineral, a form that is used by plants for storage purposes. In addition, the iron in … Continue reading →

Posted in Calcium, Digestion and Absorption, Fibre, Iron, Phytic Acid, Vitamin C | Comments Off on More On Iron Bioavailability: Fibre and Binding Inhibitors

On the Beneficial Glycaemic Effects of Berries

Posted on June 8, 2015 by Robert Barrington

Berries show beneficial effects on blood sugar. Specifically, berries appear to lower the glucose response to a test meal. The reason for this effect is not fully understood but is thought to relate mainly to the fibre and flavonoid content … Continue reading →

Posted in Anthocyanins, Berries, Diabetes, Glycaemia, Starch, Sucrose, Sugar | Comments Off on On the Beneficial Glycaemic Effects of Berries

Nutrition On The Go

Posted on June 7, 2015 by Robert Barrington

When you are next out and about, have a look at the types of foods you can buy as snacks. Most will fall into the category of carbohydrate based foods. Of these foods most are also refined. This is problematic … Continue reading →

Posted in Eggs, Fruit, Nuts, Salt, Sucrose, Sugar, Western Diet | Comments Off on Nutrition On The Go

Do Antioxidants Have to Be Bioavailable to Be Beneficial?

Posted on June 6, 2015 by Robert Barrington

Free radicals are chemicals that possess unpaired electrons. This makes them chemically very reactive. Free radicals can react with other chemicals, and in the process electrons are transferred to the radical, causing the other reactants to become destabilised to a … Continue reading →

Posted in Antioxidant, Fruit, Herbs, Oxidative Stress, Red Wine, Spices, Vegetables | Comments Off on Do Antioxidants Have to Be Bioavailable to Be Beneficial?

More on the Factors Affecting Non-Haem Iron Absorption

Posted on June 5, 2015 by Robert Barrington

Iron is an essential trace mineral required for the transport of oxygen in blood as well as acting as a cofactor to a number of enzymes, most notably tyrosine hydroxylase. Dietary iron originates from two main sources in man. Haem … Continue reading →

Posted in Beans, Digestion and Absorption, Iron, Spinach, Tannins, Vitamin C | Comments Off on More on the Factors Affecting Non-Haem Iron Absorption