Author Archives: Robert Barrington

About Robert Barrington

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

Pea Protein and Post-Exercise Muscle Damage

Posted on November 28, 2023 by Robert Barrington

Post-exercise protein may significantly reduce the damage to skeletal muscle following intense exercise. When compared to a placebo, most proteins seem to have a beneficial effect, with only small differences existing between the type of proteins. This makes sense because … Continue reading →

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L-Theanine to Reduce Stress

Posted on November 27, 2023 by Robert Barrington

L-theanine is a non-essential amino acid that is found in tea leaves in high concentrations. L-theanine passes across the blood brain barrier easily and in the brain it can have physiological effects. In particular, L-theanine is known to block the … Continue reading →

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Pea Protein for Resistance Training

Posted on November 24, 2023 by Robert Barrington

Leguminous seeds (pulses) are a rich source of amino acids, although they are low in the essential amino acid methionine. However, supplements of pea protein are available and they are sold as beneficial at causing muscle growth following resistance training. … Continue reading →

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Carnosine as an Antioxidant

Posted on November 23, 2023 by Robert Barrington

Carnosine is part of the buffering system in skeletal muscle and in this role carnosine prevents the fall in pH associated with exercise. However, carnosine may play a role in other aspects of physiology. Carnosine may act as an antioxidant … Continue reading →

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The Anti-Inflammatory Effects of Curcumin

Posted on November 22, 2023 by Robert Barrington

Plant compounds can have significant anti-inflammatory effects. These effects tend to be conferred by two main mechanisms. The first mechanism is a direct anti-inflammatory effect. For example, some compounds can act to inhibit inflammatory pathways at key locations (usually enzymes) … Continue reading →

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Tocopherols: Interactions with Other Antioxidants

Posted on November 21, 2023 by Robert Barrington

Tocopherols are lipid soluble antioxidants that play a role in the prevention of lipid peroxidation in tissues. The tocopherols are essential, and in that capacity they cannot be replaced in this role by other chemicals except the similarly structured by … Continue reading →

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Tocotrienols in Foods

Posted on November 20, 2023 by Robert Barrington

Tocotrienols are isomers of vitamin E that share activity with alpha tocopherol, the main form of vitamin E in green plants. Tocotrienols are essential for health and it has been shown that they have overlapping health effects with that of … Continue reading →

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Tocotrienols and Bone

Posted on November 17, 2023 by Robert Barrington

Tocotrienols are a group of vitamers that have vitamin E activity. Along with the tocopherols, tocotrienols make up dietary vitamin E. Tocotrienols are antioxidants, and evidence suggests that they play a diverse role in human health. One aspect of the … Continue reading →

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Can Oats Protect From Fl;uroide Toxicity

Posted on November 16, 2023 by Robert Barrington

Fluoride is a toxic metal that can have significant detrimental effects on animals and human health. One of the important detrimental effects of fluoride is that of reducing fertility. In particular, fluoride may decrease sperm motility, sperm production and hormonal … Continue reading →

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Saponins in Food

Posted on November 15, 2023 by Robert Barrington

Secondary metabolites are produced by plants for a variety of reasons including host defense from pathogens. Saponins are one group of phytochemicals that are produced by plants perhaps for host defense, but of which are nutritionally interesting because they may … Continue reading →

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