Monthly Archives: January 2018

How to Make Vitamin D From Mushrooms

Posted on January 14, 2018 by Robert Barrington
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The Advantages of Whey Protein for the Non-Athlete

Posted on January 13, 2018 by Robert Barrington
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Green Tea (Camellia sinensis)

Posted on January 12, 2018 by Robert Barrington

Phytochemistry: Green tea is a rich source of polyphenols of the flavonoid subclass. In particular, green tea contains high amounts of a type of flavonoid called flavan-3-ols. These are sometimes referred to as catechins. The main catechin in green tea … Continue reading →

Posted in Antioxidant, Anxiety, Caffeine, Catechin, Epicatechin, Flavan-3-ols, Flavonoids, Green Tea, Polyphenols | Comments Off on Green Tea (Camellia sinensis)

How Do Red Wine Antioxidants Protect Lipoproteins?

Posted on January 12, 2018 by Robert Barrington

Lipoprotein oxidation is considered a possible mechanism by which atherosclerosis can develop. The process is not fully understood, but it has become apparent that only oxidised lipoproteins are involved in the process of atherosclerotic plaque formation in humans. This has … Continue reading →

Posted in Antioxidant, Atherosclerosis, Cardiovascular Disease, Lipoproteins, Polyphenols, Red Wine, Resveratrol | Comments Off on How Do Red Wine Antioxidants Protect Lipoproteins?

Fluoride in Tea

Posted on January 11, 2018 by Robert Barrington

Green, black and white tea are decoction made from the young leaves of the Camellia sinensis plant. Black tea undergoes an oxidation step during processing, while green and white teas are steamed. Brick tea in contrast is also a decoction … Continue reading →

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The Nutritional Value of Mushrooms

Posted on January 10, 2018 by Robert Barrington

Much has been made of the vitamin D content of ultraviolet irradiated mushrooms. And for good reason, as mushrooms can be an excellent source of vitamin D2 (ergocalciferol). However, mushrooms have been shown to be a good source of a … Continue reading →

Posted in Antioxidant, Carbohydrate, Essential Amino Acids, Essential Fatty Acids, Micronutrients, Mushrooms, Polyphenols, Protein, Tocopherols, Trace Minerals, Vitamin B, Vitamin D, Vitamin E | Comments Off on The Nutritional Value of Mushrooms

Black Versus Green Tea: Antioxidant Capacity

Posted on January 9, 2018 by Robert Barrington

All tea is made from the Camellia sinensis plant. Black tea is produced by oxidising the leaves, whereas green (and white) tea in produced by steaming them. These two differing processing steps produces a final produce with differing taste, aroma … Continue reading →

Posted in Antioxidant, Black Tea, Catechin, Green Tea, Tea, Theaflavins / Thearubigins, White Tea | Comments Off on Black Versus Green Tea: Antioxidant Capacity

Vitamin B6 and Cardiovascular Disease: Lanthionine and Homolanthionine

Posted on January 8, 2018 by Robert Barrington

Vitamin B6 deficiency is associated with cardiovascular disease. In some studies this has been shown to be related to the role of vitamin B6 in the metabolism of homocysteine. In short, vitamin B6 is required for the metabolism of homocysteine … Continue reading →

Posted in Cardiovascular Disease, Pyridoxine, Vitamin B | Comments Off on Vitamin B6 and Cardiovascular Disease: Lanthionine and Homolanthionine

Jiaogulan: Panax ginseng Alternative?

Posted on January 8, 2018 by Robert Barrington
Posted in Anxiety, Depression, Ginseng (Panax ginseng), Jiaogulan (Gynostemma pentaphyllum), Stress | Comments Off on Jiaogulan: Panax ginseng Alternative?

Honey

Posted on January 7, 2018 by Robert Barrington

Phytochemistry: The exact phytochemical composition of honey varies depending on the flower that the bees have been visiting. Honey is a source of a number of sugars including glucose, fructose, and smaller amounts of sucrose. A number of trisaccharides such … Continue reading →

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