Tag Archives: Flavonoids

Black Tea: Milk, No Sugar

Posted on December 5, 2013 by Robert Barrington

Epidemiological evidence suggest that tea is protective of cancer and cardiovascular disease. However, in general, studies show a more consistent health effect for green tea compared to black tea, suggesting that nuances exist between their physiological effects. The chemical composition … Continue reading →

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In Vitro Caveat Emptor: Flavone X and the Dan Duchaine Debacle

Posted on November 30, 2013 by Robert Barrington

In vitro studies are those performed in tubes or dishes with cultures of cells or their components. As in vitro techniques have improved, the volume of cell culture experiments in the literature has expanded rapidly. In vitro studies are useful … Continue reading →

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Berry Berry Good

Posted on October 12, 2013 by Robert Barrington

lavonoids are a group of around 4000 plants compounds that have a common 3 ring structure. Flavonoids are bioavailable in humans and studies suggest that high intakes of flavonoids are associated with protection from certain diseases. In particular, flavonoids may … Continue reading →

Posted in Anthocyanins, Antioxidant, Cardiovascular Disease, Catechin, Endothelial Dysfunction, Flavan-3-ols, Flavanones, Flavones, Flavonoids, Flavonols, Nitric Oxide, Polyphenols, Proanthocyanidins | Tagged , , | Comments Off on Berry Berry Good

More on Berries and Lipoproteins

Posted on October 7, 2013 by Robert Barrington

vidence suggests that consumption of berries may confer protection against cardiovascular disease. Berries such as blackberries (Rubus subgenus Rubus), raspberries (Rubus ideaus) and black currents (Ribes nigrumare) good sources of flavonoids, and some evidence suggest that these compounds may modulate … Continue reading →

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Is the Acai Berry a Superfood?

Posted on October 6, 2013 by Robert Barrington

he berry from the acai palm tree (Euterpe oleracea) is native to South America where it is used by the natives as a food and medicine. Analysis of the berry shows that it contains a rich cocktail of antioxidant chemicals … Continue reading →

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Is Flavanol Absorption Improved with Carbohydrate?

Posted on October 2, 2013 by Robert Barrington

lavonoids are a diverse group of plant compounds that are bioavailable in humans. Flavonoids may confer protection from certain diseases in humans because they have the ability to inhibit free radical chain reactions and thus reduce oxidative stress. The association … 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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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 →

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Why Does Bruised Fruit Turn Brown?

Posted on June 1, 2013 by Robert Barrington

Fruit is a rich source of polyphenols. Polphenols are chemicals that may give fruit some of its health promoting qualities in humans, where they are thought to function as antioxidants in plasma. Polyphenols are a diverse group of chemicals and … Continue reading →

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Fruits and Vegetables: Basic Nutrition

Posted on May 13, 2013 by Robert Barrington

vidence supports the theory that fruit and vegetable consumption is beneficial to health. In particular, plant foods may protect against chronic Western lifestyle diseases. The current recommendation is to consume around five portions of fruits or vegetables per day in … Continue reading →

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