Category Archives: Antioxidant

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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Antioxidants in Mint

Posted on April 12, 2024 by Robert Barrington

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 →

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Ashwagandha, shatavari, and ginger root powder: Nutrition

Posted on March 26, 2024 by Robert Barrington

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 →

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Edible Flowers

Posted on March 13, 2024 by Robert Barrington

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 →

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Curcumin and Inflammation

Posted on February 27, 2024 by Robert Barrington

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 →

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Berries, Jam and Health

Posted on February 20, 2024 by Robert Barrington

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 →

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Antioxidants in Red Cabbage: Anthocyanins

Posted on February 19, 2024 by Robert Barrington

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 →

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Tinned Mackerel in Tomato Sauce: Better Preservation of Fats?

Posted on February 12, 2024 by Robert Barrington

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 →

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Flax Oil and Antioxidants

Posted on February 2, 2024 by Robert Barrington

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 →

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Antioxidant Protection for Meat 

Posted on January 18, 2024 by Robert Barrington

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 →

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