Category Archives: Spinach

Cooked versus Raw Spinach for Nutrient Absorption

Posted on March 4, 2024 by Robert Barrington

Plant foods are an important source of nutrients. However, these nutrients are only useful to the consumer if they can be extracted from the plant material and incorporated into the host’s own cells. Plant cells are surrounded by cellulose and … Continue reading →

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Spinach: Safety and Effects

Posted on October 2, 2023 by Robert Barrington

Spinach leaves are commonly consumed in human nutrition and the leaves have been shown to possess a number of phytochemicals that may be biologically active. These include a number of flavonoids and carotenoids that have been shown to have beneficial … Continue reading →

Posted in Antioxidant, Inflammation, Nitrates / Nitrites, Oxalate, Spinach | Comments Off on Spinach: Safety and Effects

The Alpha Linolenic Acid Content of Green Leafy Vegetables

Posted on December 31, 2021 by Robert Barrington

Green leafy vegetables are high in nutrients and low in total energy, which makes them a healthy food choice. Some of the main phytochemicals present in leafy green vegetables include vitamin C, folate, carotenoids and omega-3 fatty acids. The omega-3 … Continue reading →

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Don’t Forget To Eat Your Greens

Posted on April 30, 2020 by Robert Barrington

Green leafy vegetables are an excellent source of a number of nutrients, and this makes them a healthy choice for most people. However, the main advantage of green leafy vegetables is that they are not associated with energy as they … Continue reading →

Posted in Dandelion (Taraxacum officinale), Spinach, Vegetables, Vitamin K, Watercress | Comments Off on Don’t Forget To Eat Your Greens

Rubiscolin-6: Anxiolytic component of spinach

Posted on January 22, 2020 by Robert Barrington

D-ribulose-1,5-bisphosphate carboxylase/oxygenase (Rubisco) is the pivotal enzyme for carbon dioxide fixation and photorespiration in plants, and it is known that rubisco makes up approximately 30 to 50 % of the soluble protein found in the leaves of plants. Rubisco is … Continue reading →

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Carotenoid Rich Foods for Skin Protection

Posted on November 24, 2018 by Robert Barrington
Posted in Antioxidant, Beta Carotene, Carotenoids, Lutein, Spinach, Tomatoes, Xanthophylls, Zeaxanthin | Comments Off on Carotenoid Rich Foods for Skin Protection

Prevention of Cataracts: Lutein

Posted on June 19, 2018 by Robert Barrington

Free radicals are chemicals that are able to oxidise cells and tissues. This oxidation process leads to tissue damage and can often create chain reactions that cause further damage to cellular components. Antioxidants have been shown to be beneficial to … Continue reading →

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Nitrates from Vegetables: Do They Lower Blood Pressure?

Posted on January 31, 2018 by Robert Barrington

Processed red meat has been investigated for its high nitrate and nitrite concentrations (nitrate is the oxidised form of nitrite and both are added to various sorts of processed meats as preservatives). Nitrates and nitrites can be converted to nitrosamines … Continue reading →

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More on the Factors Affecting Non-Haem Iron Absorption

Posted on June 5, 2015 by Robert Barrington

Iron is an essential trace mineral required for the transport of oxygen in blood as well as acting as a cofactor to a number of enzymes, most notably tyrosine hydroxylase. Dietary iron originates from two main sources in man. Haem … Continue reading →

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Antioxidants to Protect the Eyes

Posted on September 8, 2014 by Robert Barrington

Cataracts are a leading cause of blindness in the elderly, and this is more true in developing nations where surgery for cataracts is less common. Cell culture experiments suggest that oxidative stress plays a role in the formation of cataracts … Continue reading →

Posted in Antioxidant, Carotenoids, Eggs, Eyes, Lutein, Spinach, Zeaxanthin | Comments Off on Antioxidants to Protect the Eyes