Category Archives: Flavonoids

Honey Flavonoids as Anti-Inflammatories

Posted on July 27, 2022 by Robert Barrington

As well as being a food, honey has been used therapeutically in traditional forms of medicine throughout history. The main active principles in honey appear to be the same active principles found in the plants from which the bees derive … Continue reading →

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Flavonoids in Lentils Plants

Posted on July 26, 2022 by Robert Barrington

Lentils (Lens culinaris) are a leguminous plant that can be used as a source of energy. Lentils are plants closely related to beans and peas. The seeds of lentils are probably the best known part of the lentil plant as … Continue reading →

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The Effects of Growing Conditions on Strawberry Nutrients

Posted on July 25, 2022 by Robert Barrington

Strawberries are a rich source of nutrients, particularly polyphenols such as flavonoids. Evidence suggests that the conditions under which the strawberry is grown can considerably affect the amount of flavonoids contained within the strawberry. As with all plants, increasing the … Continue reading →

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Citrus Flavonoids: Intestinal Health

Posted on July 22, 2022 by Robert Barrington

Citrus fruit contains a number of flavonoids that may be beneficial to the health. The flavonoids in citrus fruit belong mainly to the flavanone sub-group. The flavonoids are particularly concentrated in the skin of the fruits where they act to … Continue reading →

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Flavonoids Against Obesity

Posted on July 21, 2022 by Robert Barrington

Flavonoids are a group of secondary plant metabolites that are found in high concentrations in fruits and vegetables. Plant based diets contain high concentrations of flavonoids. The main categories of flavonoids are flavones, flavanones, flavonols, flavanols, isoflavones and proanthocyanidins and … Continue reading →

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Kaempferol: Disease Preventing Flavonoid

Posted on March 29, 2022 by Robert Barrington

Kaempferol is a flavonoid present in a wide range of edible plants. Kaempferol belongs to the sub-group flavonols, and in this regard is in the same group as quercetin, myricetin and galangin. Tea, broccoli, cabbage, kale, beans, endive, leek, tomato, … Continue reading →

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Phytochemistry of White Cabbage (Brassica oleracea)

Posted on March 28, 2022 by Robert Barrington

White cabbage (Brassica oleraceae) is a cruciferous vegetable belonging to the same family as broccoli, Brussel sprouts, watercress and cauliflower. Cabbage is a relatively cheap vegetable and is commonly available in large parts of the world, which makes it an … Continue reading →

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Basil (Ocimum basilicum): Flavones

Posted on February 22, 2022 by Robert Barrington

A number of cultivars of basil (Ocimum basilicum) are commonly grown for their culinary uses. Apart from these culinary uses, basil is a known medicinal plant that contains significant levels of nutritionally important phytochemicals that may protect from certain Western … Continue reading →

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Asparagus (Asparagus racemosus): Phytochemistry

Posted on February 16, 2022 by Robert Barrington

Asparagus racemosus is a plant that belongs to the Liliaceae family of plants. Asparagus racemosus is sometimes also called Satawar, Satamuli or Shatavari. It grows at low altitudes throughout India. Asparagus racemosus is used as a herbal medicine in traditional … Continue reading →

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The Health Effects of Lemons

Posted on February 8, 2022 by Robert Barrington

Lemons are an important nutritional crop that belong to the Rutacaea family of plants. Whilst lemons are best known for their bitter and sharp tasting fruit, many parts of the plant can be evidenced to have medicinal effects including the … Continue reading →

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