Category Archives: Berries

Too Sweet and Too Fat

Posted on September 18, 2013 by Robert Barrington

ietary fructose is increasingly being seen as the cause of obesity. This is because fructose is the primary driver of mammalian insulin resistance that leads to abdominal fat accumulation and development of the metabolic syndrome. The most common fructose containing … Continue reading →

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Blackberries: Pick Your Own Wine

Posted on September 8, 2013 by Robert Barrington

erries are a good source of anthocyanins, a sub-class of the flavonoid group of phytochemicals. Flavonoids are of interest to nutritionists because epidemiological evidence suggests that they are beneficial to the health. In particular, flavonoids may protect from cancer and … Continue reading →

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Cranberry Juice and Arterial Stiffness

Posted on August 18, 2012 by Robert Barrington

Berries are protective of cardiovascular disease, possibly because of the flavonoids that give them their blue and red colours. Although the mechanisms by which flavonoids provide vascular protection is unknown, epidemiological and clinical evidence continues to accumulate to show their … Continue reading →

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Anthocyanins are Absorbed as Glycosides

Posted on May 8, 2012 by Robert Barrington

Flavonoid absorption is complex and not completely understood. However, it is known that on extensive metabolism occurs between the gastrointestinal tract and the plasma, such that the forms of flavonoid ingested are not reflective of the forms detected in plasma. … Continue reading →

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Anthocyanin Absorption

Posted on March 30, 2012 by Robert Barrington

Epidemiological evidence suggests that flavonoids are beneficial to the health and may protect from cancer and cardiovascular disease, in particular. However, controversy surrounds their mechanism of action, because the route of absorption, in vivo chemistry and cellular interactions are not … Continue reading →

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Berry Christmas

Posted on December 25, 2011 by Robert Barrington

Anthocyanins are polyphenolic compounds found in high concentrations in berries. Anthocyanins have antioxidant properties and have been shown to be potent reducing compounds in vitro.  One of their effects in vivo that might relate to their antioxidant function is the … Continue reading →

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Plant Food and Colorectal Cancer

Posted on November 22, 2011 by Robert Barrington

Plant foods are known to contain phytochemicals, many of which have been identified and shown to have potential health benefits. Carotenoids and flavonoids are plant derived compounds that have been investigated for their antioxidant and gene regulatory effects, and it … Continue reading →

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Blueberries Lower Cardiovascular Risk

Posted on September 8, 2011 by Robert Barrington

Blueberries are a good source of phenolic compounds, and evidence suggests that plant polyphenols may reduce the risk of cardiovascular disease. In particular, blueberries are rich in anthocyanins (93 to 235 mg / 100g berries), a sub-group of flavonoids that … Continue reading →

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Anthocyanins

Posted on May 14, 2011 by Robert Barrington

Anthocyanins are pigments present in plants that are responsible for many of the red, purple and blue colours in fruits and vegetables. Anthocyanins belong to the flavonoid group of phytochemicals, and are generally present in plants joined to a sugar … Continue reading →

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Cranberries

Posted on April 17, 2011 by Robert Barrington

Cranberry juice is best known for its ability to prevent urinary tract infection because it inhibits the adhesive ability of Escherichia coli bacteria responsibly for the infection. Cranberry juice is able to do this because it contains proanthocyanidins, a group … Continue reading →

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