Category Archives: Antioxidant

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

Posted in Antioxidant, Cabbage | Comments Off on Antioxidants in Cabbage

Damsons (Prunus domestica): Antioxidants

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

Posted in Anthocyanins, Antioxidant, Hydroxycinnamic Acids, Plums, Polyphenols | Comments Off on Damsons (Prunus domestica): Antioxidants

Antioxidants in Mint

Antioxidants are an important component of cell health. Cells require antioxidants for a number of reasons, but perhaps the most importantly, they use them to control oxidation, a process that if left unchecked can significantly negatively affect the health of … Continue reading

Posted in Antioxidant, Mint | Comments Off on Antioxidants in Mint

Ashwagandha, shatavari, and ginger root powder: Nutrition

Ashwagandha (Withania somnifera), shatavari (Asparagus racemosus) and ginger (Zingiber officinale) are important medicinal herbs. The medicinal properties of these herbs relates to their nutritional composition, and particularly their antioxidant content. However, this varies significantly between plants. For example, shatavari contains … Continue reading

Posted in Antioxidant, Ginger, Shatavari (Asparagus racemosus), Withania (Withania somnifera) | Comments Off on Ashwagandha, shatavari, and ginger root powder: Nutrition

Edible Flowers

Flower petals are brightly coloured as the purpose of the petals is to attract insects that can pollinate the plant. The plant uses a variety of phytochemicals to colour its petals and some of these have interesting nutritional properties. Two … Continue reading

Posted in Anthocyanins, Antioxidant, Carotenoids, Plant Foods | Comments Off on Edible Flowers

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