Category Archives: Antioxidant

Lamiaceae Family Plants as Antioxidants

Posted on July 15, 2022 by Robert Barrington

Lamiaceae plants are a group of plants that belong to the Lamiaceae or mint family. They have a characteristic “minty” taste and smell that results from the presence of an essential oil contained within the plant tissues. Studies have investigated … Continue reading →

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Lepidium meyenii (Maca): Antioxidants

Posted on June 13, 2022 by Robert Barrington

Maca (Lepidium meyenii) is a cruciferous vegetable that grows in high altitude regions of South America. Evidence suggests that consuming maca can significantly improve hormonal health through delivery of phytochemicals that may have adaptogenic properties. One mechanism by which maca … Continue reading →

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Lagerstroemia speciosa: Antioxidants and Phenolic Content

Posted on May 2, 2022 by Robert Barrington

Lagerstroemia speciosa is a flowering plant that belongs to the Lythraceae family of plants. The plant is distributed in the Tropical Himalaya and Assam, and Western and Eastern Ghats regions. Commonly the plant is known as the Queen’s flowers, Queen’s … Continue reading →

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Tribulus terrestris: Neuroprotective?

Posted on April 21, 2022 by Robert Barrington

Tribulus terrestris is a plant used in traditional medicine for its anti-cancer, anti-diabetic, antispasmodic, cardioprotective, diuretic, immunomodulatory and nervous system activity. Evidence suggests that Tribulus terrestris contains phytochemicals that confer antioxidant and anti-inflammatory effects on the consumer. These antioxidant and … Continue reading →

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Plant Compounds as An Alternative to Synthetic Preservatives

Posted on January 20, 2022 by Robert Barrington

Lipids and protein can deteriorate in storage and this is a major cause of food spoilage. Manufacturers have devised ways to prevent this from happening and one of the most common ways to preserve meat is through use of synthetic … Continue reading →

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Addictive, Oxidative and Energy Rich: Western Food

Posted on December 27, 2021 by Robert Barrington

The typical Western diet has been shown to possess a number of detrimental health effects. In particular, regular consumption of the diet can increase the risk of arthritis, cardiovascular disease, diabetes, obesity, cancer, inflammatory conditions, mental disorders and cognitive degeneration. … Continue reading →

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Are Anthocyanins Bioavailable?

Posted on December 17, 2021 by Robert Barrington

Anthocyanins are a sub-group of flavonoids belonging to the polyphenol class of phytochemicals. Anthocyanins are abundant in berries and a high fruit and vegetable diet can provide significant quantities to the consumer. However, anthocyanins appear to be poorly absorbed from … Continue reading →

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The Stability of Anthocyanins 

Posted on December 16, 2021 by Robert Barrington

Anthocyanins are natural plant compounds responsible for some of the red, purple and blue colours in fruits and vegetables. Anthocyanins are flavonoids and evidence suggests that they have a range of health effects. A large number of fruits and vegetables … Continue reading →

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Anthocyanins Are Neuroprotective

Posted on December 15, 2021 by Robert Barrington

Anthocyanins are phytochemicals belonging to the flavonoid group. Anthocyanins are polyphenols and this gives them significant antioxidant potential. Anthocyanins are found in high concentrations in fruits and vegetables with red pigments including berries, red cabbage and beetroot. The exact profile … Continue reading →

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Ursolic Acid: Neuroprotective Terpenoid

Posted on November 11, 2021 by Robert Barrington

Ursolic acid is a triterpenoid found in plants. The chemical name for ursolic acid is  3β-hydroxy-12-ursen-28-ic acid. Over 20,000 terpenoids have been identified in plants and many of these are present in the edible plants that humans consume. The human … Continue reading →

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