Category Archives: Antioxidant

Curcumin and Inflammation

Plants provide a plethora of chemicals that have nutritional value in humans and animals when they are incorporated into the diet. One of the major effects seen from eating plant foods is that of a potent anti-inflammatory effect. Some phytochemicals … Continue reading

Posted in Antioxidant, Curcumin, Inflammation, Turmeric | Comments Off on Curcumin and Inflammation

Berries, Jam and Health

A large body of research suggests that fruit berries have significant positive health effects. In particular, the antioxidants and fibre in berries may play a role in preventing disease. Some evidence also supports the health effects of berry sugars, particularly … Continue reading

Posted in Anthocyanins, Antioxidant, Berries, Flavonoids, Phenolic Acids, Phytochemistry | Comments Off on Berries, Jam and Health

Antioxidants in Red Cabbage: Anthocyanins

Anthocyanins are flavonoid phytochemicals that belong to the large group called polyphenols. Anthocyanins have been extensively researched for their health effects in humans and animals. One of the main chemical properties of anthocyanins is their ability to quench free radical … Continue reading

Posted in Anthocyanins, Antioxidant, Cabbage | Comments Off on Antioxidants in Red Cabbage: Anthocyanins

Tinned Mackerel in Tomato Sauce: Better Preservation of Fats?

Tinned mackerel is a healthy food because not only does it provide a good source of protein, but it also provides long-chain marine oils that can feed into the essential fatty acid pathway. This makes it a great source of … Continue reading

Posted in Antioxidant, Docosahexaenoic Acid, Eicosapentaenoic Acid, Fish, Fish Oils, Tomatoes | Comments Off on Tinned Mackerel in Tomato Sauce: Better Preservation of Fats?

Flax Oil and Antioxidants

Flax oil is high in omega-3 fatty acids, and in particular is rich in alpha-linolenic acid (ALA, C18:3 (n-3)). Being a polyunsaturated fatty acid, ALA is susceptible to rancidity as it reacts rapidly with oxygen, a reaction that is speeded … Continue reading

Posted in Antioxidant, Flaxseed | Comments Off on Flax Oil and Antioxidants

Antioxidant Protection for Meat 

Lipid peroxidation, mainly from the fatty acids present in the tissues, is the main cause of the deterioration in meat quality during storage. Meat that is higher in polyunsaturated fatty acids is more prone to this deterioration as polyunsaturated fatty … Continue reading

Posted in Antioxidant, Meat | Comments Off on Antioxidant Protection for Meat 

Is There A Specific Role for Gamma Tocopherol

There are 8 isoforms of vitamin E with gamma tocopherol being one of them. Like all forms of vitamin E, gamma tocopherol possesses lipid peroxidation preventing properties on account of its antioxidant effects. In particular, gamma tocopherol accumulates in cell … Continue reading

Posted in Antioxidant, Tocopherols, Tocotrienols, Vitamin E | Comments Off on Is There A Specific Role for Gamma Tocopherol

Antioxidants in Beetroot

Beetroot (Beta vulgaris) is a commonly eaten root vegetable which is notorious for staining objects it comes into contact with on account of its dark red tissue colour. This colour is largely created by the presence of certain antioxidants that … Continue reading

Posted in Anthocyanins, Antioxidant, Beetroot (Beets) | Comments Off on Antioxidants in Beetroot

Tocotrienols and DNA Damage

Vitamin E describes a group of vitamers that all display the same physiological activity as alpha-tocopherol, the main form of vitamin E in animals. Vitamin E is an important antioxidant because it is lipid soluble and plays a unique role … Continue reading

Posted in Antioxidant, Tocopherols, Tocotrienols, Vitamin E | Comments Off on Tocotrienols and DNA Damage

Carnosine as an Antioxidant

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

Posted in Antioxidant, Carnosine, Reproduction | Comments Off on Carnosine as an Antioxidant