Author Archives: Robert Barrington

About Robert Barrington

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

Ginger: Phytochemistry

Ginger (Zingiber officinale) is an angiosperm (flowering) plant that produces a large edible rhizome or root. The rhizome is used in cuisine for its distinctive taste, as well as its antioxidant and preservative properties. Ginger is a plant that is … Continue reading

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Magnesium in Health

Magnesium is an essential macromineral, and the role played by magnesium ions in optimal nutrition is becoming increasingly evident. A deficiency of magnesium is not uncommon, and low intakes of magnesium have been becoming increasingly frequent in Western nations, where … Continue reading

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A Nice Cup of Tea

George Orwell wrote about tea in the Evening Standard in 1946. In this article Orwell made observations about tea that are insightful and interesting. Firstly, Orwell suggested that a “nice cup of tea” really refers to Indian tea. In relation … Continue reading

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Broccoli: Stability of Its Nutrients During Digestion

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

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

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

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

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

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

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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