Category Archives: Terpenes

Antioxidant Synergism

Posted on February 14, 2015 by Robert Barrington
Posted in Antioxidant, Beta Carotene, Carotenoids, Chalcones, Flavonoids, Glutathione, Glutathione peroxidase, Riboflavin, Selenium, Stilbenes, Terpenes, Tocopherols, Tocotrienols, Vitamin C, Vitamin E | Comments Off on Antioxidant Synergism

Dandelion: Diuretic and Liver Tonic

Posted on December 6, 2014 by Robert Barrington

The name dandelion comes from the French for lions tooth (dent de lion). This is in reference to the jagged tooth like leaves that characterise the dandelion plant (Taracum officinale). Generally, gardeners think of dandelion as a weed on account … Continue reading →

Posted in Caffeic Acid, Chlorogenic Acid, Dandelion (Taraxacum officinale), Digestion and Absorption, Liver, Potassium, Sterols and Stanols, Terpenes | Comments Off on Dandelion: Diuretic and Liver Tonic

Should We Eat Raw Vegetables?

Posted on October 11, 2014 by Robert Barrington

A high intake of vegetables is associated with improve health outcomes. The exact reason for this is not known, but may relate to the presence of biologically active phytochemicals in plant tissues. Many of these chemicals are secondary metabolites of … Continue reading →

Posted in Brassica, Broccoli, Carotenoids, Flavonoids, Glucosinolates, Lutein, Lycopene, Onions, Quercetin, Terpenes, Vegetables | Comments Off on Should We Eat Raw Vegetables?

A Rainbow of Colours

Posted on September 19, 2014 by Robert Barrington

The vivid colours in fruits and vegetables are due to the presence of a myriad of plant derived chemicals (phytonutrients) that protect the plant tissues from pests and environmental damage. Many of these chemicals are biologically active in humans, meaning … Continue reading →

Posted in Carotenoids, Flavonoids, Fruit, Stilbenes, Terpenes, Vegetables | Comments Off on A Rainbow of Colours

Whole Olives

Posted on August 23, 2014 by Robert Barrington

Olive oil has been researched with regard its beneficial effects on cardiovascular disease. While polyunsaturated fatty acids do appear to show some protective effects against cardiovascular disease, the cardioprotective effects of the monounsaturated fatty acids that predominate in olive oil … Continue reading →

Posted in Antioxidant, Cardiovascular Disease, Hydroxytyrosol, Oleuropein, Olive Oil, Olives, Phenolic Acids, Terpenes, Tyrosol | Comments Off on Whole Olives

Phytochemicals: Multicoloured Food

Posted on August 30, 2013 by Robert Barrington

Fruits and vegetables are thought to provide health benefits because of the plant chemicals they contain. Some plant chemicals are bioactive in humans and are of interest because they have been shown to reduce the risk of a number of … Continue reading →

Posted in Anthocyanins, Antioxidant, Beta Carotene, Carotenoids, Flavan-3-ols, Flavanones, Flavonoids, Flavonols, Fruit, Terpenes, Vegetables | Tagged , | Comments Off on Phytochemicals: Multicoloured Food

Terpenes

Posted on April 5, 2012 by Robert Barrington

Terpenes are a diverse chemical group of lipid soluble compounds found in plants that is made up of around 30,000 members. Examples include ginkgolides in ginkgo biloba, valerenic acid from Valeriana officialis and ginsenosides from Panax ginseng. They are formed … Continue reading →

Posted in Dementia, Flavonoids, Gingko biloba, Terpenes | Comments Off on Terpenes