Category Archives: Berries

Traditional Versus Berry Tea

Posted on January 5, 2018 by Robert Barrington

Tea is the most commonly consumed beverage in the World after water. Tea has important health implications because research suggests that drinking tea confers protection against particular diseases including cardiovascular disease, obesity, type 2 diabetes, dementias and metabolic syndrome. The … Continue reading →

Posted in Anthocyanins, Antioxidant, Berries, Catechin, Flavan-3-ols, Flavonoids, Tea, Vitamin C | Comments Off on Traditional Versus Berry Tea

Anthocyanins Versus Vitamin C: Antioxidant Capacity

Posted on November 23, 2017 by Robert Barrington

Vitamin C is an important dietary antioxidant. The vitamin role for vitamin C relates to its ability to act as a reducing agent in a number of metabolic reactions, one of which is required for the synthesis of collagen, which … Continue reading →

Posted in Anthocyanins, Antioxidant, Berries, Blueberries, Polyphenols, Raspberries, Strawberries | Comments Off on Anthocyanins Versus Vitamin C: Antioxidant Capacity

Antioxidants in Berries

Posted on October 8, 2017 by Robert Barrington
Posted in Anthocyanins, Antioxidant, Berries, Blueberries, Polyphenols, Raspberries, Strawberries, Vitamin C | Comments Off on Antioxidants in Berries

Anthocyanins in Berries Contribute to Antioxidant Effects

Posted on September 17, 2017 by Robert Barrington
Posted in Anthocyanins, Antioxidant, Berries | Comments Off on Anthocyanins in Berries Contribute to Antioxidant Effects

Boost Antioxidants With Berry Tea

Posted on April 24, 2017 by Robert Barrington
Posted in Anthocyanins, Antioxidant, Berries, Black Tea, Catechin, Epicatechin, Flavan-3-ols, Flavonoids, Green Tea, Tea, Vitamin C | Comments Off on Boost Antioxidants With Berry Tea

Anthocyanins: Beneficial Glycaemic Agents

Posted on December 2, 2016 by Robert Barrington

The observation that berries have beneficial glycaemic effects has lead to scientific investigations into the cause of this phenomenon. A number of components within berries have been identified as possessing possible glycaemic effects including the fibre, acids, the natural sugars … Continue reading →

Posted in Anthocyanins, Berries, Cholesterol, Glycaemia, HDL, Insulin Resistance, LDL, VLDL | Comments Off on Anthocyanins: Beneficial Glycaemic Agents

The Blood Sugar Effects of Berries

Posted on November 6, 2016 by Robert Barrington
Posted in Berries, Glycaemia, Glycaemic Index, Sucrose, Sugar | Comments Off on The Blood Sugar Effects of Berries

Anthocyanins Protect From Insulin Resistance?

Posted on April 15, 2016 by Robert Barrington

Anthocyanins are a group of phytochemicals belonging to the flavonoid group of polyphenols. Anthocyanins are responsible for the red, purple and blue colours in many fruits and vegetables. Evidence suggests that anthocyanins are bioavailable in animals and humans and that … Continue reading →

Posted in Adiponectin, Anthocyanins, Antioxidant, Berries, Glycaemia, Inflammation, Insulin Resistance | Comments Off on Anthocyanins Protect From Insulin Resistance?

Berry Anthocyanins: Alpha Glucosidase Inhibitors

Posted on June 11, 2015 by Robert Barrington

The Typical Western diet is increasingly being seen as a causative factor in the development of Western lifestyle disease such as cardiovascular disease, obesity and type 2 diabetes. The typical Western diet contains high amounts of processed cereal grains and … Continue reading →

Posted in Anthocyanins, Berries, Digestion and Absorption, Glycaemia | Comments Off on Berry Anthocyanins: Alpha Glucosidase Inhibitors

On the Beneficial Glycaemic Effects of Berries

Posted on June 8, 2015 by Robert Barrington

Berries show beneficial effects on blood sugar. Specifically, berries appear to lower the glucose response to a test meal. The reason for this effect is not fully understood but is thought to relate mainly to the fibre and flavonoid content … Continue reading →

Posted in Anthocyanins, Berries, Diabetes, Glycaemia, Starch, Sucrose, Sugar | Comments Off on On the Beneficial Glycaemic Effects of Berries