Author Archives: Robert Barrington

About Robert Barrington

Robert Barrington is a writer, nutritionist, lecturer and philosopher.

Vitamin K in Dairy Foods

Posted on April 26, 2024 by Robert Barrington

Phylloquinone are one group of vitamin K that are synthesised by plants and found in high concentrations in green leafy vegetables such as kale, spinach and lettuce. Vitamin K in plant foods can contribute significantly to the total intake of … Continue reading →

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Tryptophan and Serotonin: Stress Coping Mechanisms

Posted on April 25, 2024 by Robert Barrington

Stress is a commonly encountered problem in society, and although stress can be beneficial, chronic exposure to stress can significantly affect the health of the individual. As stress is almost completely unavoidable, most individuals are exposed to at least some … Continue reading →

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Apples and Their Beneficial Effects on Blood Glucose Levels

Posted on April 24, 2024 by Robert Barrington

Elevated levels of blood glucose are detrimental to the health because the glucose is able to shift metabolic activity in a direction that favours adipose tissue accumulation, oxidative stress and insulin resistance. These effects can in turn lead to a … Continue reading →

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The Main Advantage of Vegetables over Fruit

Posted on April 23, 2024 by Robert Barrington

Fruit and vegetables have been shown to possess numerous health effects and current recommendations are to consume a diet high in fruit and vegetables. Both foods are healthy, but with regard to the overall benefits, vegetables have a significant advantage … Continue reading →

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Probiotic and Prebiotics. What is the difference?

Posted on April 22, 2024 by Robert Barrington

Probiotics and prebiotics are terms that have become increasingly part of normal language. Probiotics refers to whole microorganisms that can live within the human gut as part of the normal microbiota. Probiotics can be ingested in the form of foods, … Continue reading →

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Glutamine as a Post-Exercise Supplement

Posted on April 19, 2024 by Robert Barrington

L-glutamine is an unusual amino acid in that it is the only amino acid that possesses two nitrogen groups. This makes it a useful shuttle for the body in shifting nitrogen balance, and for this reason it has been hypothesised … Continue reading →

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Tea (Camellia sinensis) and Anxiety

Posted on April 18, 2024 by Robert Barrington

Tea (Camellia sinensis) has a large body of research supporting its various health effects. These effects relate to the presence of a number of different phytochemicals within tea including flavonoids, the amino acid L-theanine and a number of methylxanthines including … Continue reading →

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Foods that Cause Oxidation and Disease

Posted on April 17, 2024 by Robert Barrington

The free radical theory of disease suggests that many diseases are caused by the generation of free radicals within cells and their surrounding media. Free radical damage is called oxidative stress. To prevent oxidative stress, cells use antioxidants, some which … Continue reading →

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Damsons (Prunus domestica): Antioxidants

Posted on April 16, 2024 by Robert Barrington

Damsons (Prunus domestica) are an edible drupaceous fruit from a species of plum tree. Damsons are often used for jam (conserves) as well as in pies and crumbles. They have a tart taste and a deep rich red colour in … Continue reading →

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Cyanidin glycosides as an Anti-Inflammatory Phytochemical

Posted on April 15, 2024 by Robert Barrington

Anthocyanins are a group of phytochemicals that belong to the flavonoid group, which in turn is part of the larger group of polyphenols. Anthocyanins are present in many fruits, flowers, vegetables and other plant parts, and often confer a red, … Continue reading →

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