Monthly Archives: May 2024

Broccoli: Stability of Its Nutrients During Digestion

Posted on May 21, 2024 by Robert Barrington

Broccoli (Brassica oleracea) is a rich source of phytochemicals that may have significant health benefits. In particular, broccoli contains high amounts of polyphenols, glucosinolates and vitamin C, and these nutrients may explain its ability to reduce the risk of certain … Continue reading →

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Vitamin C in Carrots

Posted on May 20, 2024 by Robert Barrington

Carrots are perhaps best known for their orange colour which derives from their high concentrations of carotenoids (60 to 134 mg per kg). In particular, carrots are high in alpha-carotene and beta-carotene, and both of these carotenoids are bioavailable and … Continue reading →

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Can Green Tea Increase Equol Production

Posted on May 10, 2024 by Robert Barrington

Equol is a degradation product of the isoflavone daidzein. Daidzen is degraded to equol in the gut of humans under the influence of a number of bacteria. Current evidence suggests that equol may have health effects that include protection from … Continue reading →

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Antioxidants in Cabbage

Posted on May 9, 2024 by Robert Barrington

Cabbage is a healthy food that is available in a number of different varieties and cultivars. Cabbage is healthy because of the high fibre and low sugar content which support optimal blood sugar levels and reduce the risk of insulin … Continue reading →

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Curcumin and Reproductive Function

Posted on May 8, 2024 by Robert Barrington

Curcumin is a yellow pigment found in the spice turmeric (Curcuma longa). Curcumin has been shown to have a number of medicinal effects, and this likely relates to its ability to reduce oxidative stress and inflammation. Loss of reproductive function … Continue reading →

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Eggs and the Vegan Diet

Posted on May 7, 2024 by Robert Barrington

Veganism is different from vegetarianism. For the vegan, all animal products are unsuitable for consumption, whereas for the vegetarian, meat and fish cannot be eaten, but other animal products such as milk and eggs can be consumed because they are … Continue reading →

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The Absorption of Turmeric

Posted on May 6, 2024 by Robert Barrington

Turmeric (curcuma longa) is a yellow coloured spice that is widely commercially available throughout the world. Some of the uses of turmeric include flavouring food, colouring food, and preserving food. Turmeric also has significant medicinal effects that include antioxidant and … Continue reading →

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The Nutrition of Mint

Posted on May 3, 2024 by Robert Barrington

Mint is a plant belonging to the Mentha genus in the Lamiaceae family of plants. Mint is an important plant nutritionally because it has a number of culinary uses and is relatively commonly consumed. Mint has a unique taste on … Continue reading →

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Quercetin in Fruits and Vegetables

Posted on May 2, 2024 by Robert Barrington

Quercetin is an important phytochemical in human nutrition. Quercetin may act as an antioxidant in human tissues and appears to be bioavailable from a wide range of plant foods. Quercetin belongs to a large family of phytochemicals called flavonoids, and … Continue reading →

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Apples and Pears for Weight Loss

Posted on May 1, 2024 by Robert Barrington

Fruit has been shown to possess a number of health benefits. These benefits are thought to derive from the antioxidant, vitamin, minerals and fibre contained within fruit. However, fruit is also high in sugars including sucrose and fructose, and both … Continue reading →

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