Monthly Archives: March 2011

Flavonoids and Heart Disease

Posted on March 31, 2011 by Robert Barrington

Flavonoids are a diverse group of over 4000 phenolic plant compounds (here) which may show health benefits when incorporated into human diets. Flavonoids have been researched in relation to a number of effects in humans including anti-inflammatory, anti-oxidant, anti-allergic, hepatoprotective, … Continue reading →

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Vitamin C: Synthetic Versus Natural

Posted on March 30, 2011 by Robert Barrington

Research has demonstrated a number of health benefits from doses of vitamin C above and beyond those required for the reversal of scurvy. Linus Pauling was a strong advocate of high doses of vitamin C. If you have read his … Continue reading →

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Flavonoid Structure: Functional Considerations

Posted on March 29, 2011 by Robert Barrington

  Flavonoids represent a group of antioxidants that may show bioactive properties in humans and animals. Because they have been extensively researched and found to show possible health benefits in humans, both the mainstream media and health industry have widely … Continue reading →

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Calcium and Zinc Absorption

Posted on March 28, 2011 by Robert Barrington

If you have read some of my previous articles you will be aware that for large portions of the population, the intake of many minerals, such as calcium and zinc, is inadequate for optimum health. This is due to depletion … Continue reading →

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Chromium Excretion

Posted on March 27, 2011 by Robert Barrington

Chromium is an essential trace mineral and deficiency causes hyperglycaemia and impaired lipid metabolism, which are reversed upon administration of chromium. Chromium results in blood glucose and lipid problems because it is an essential part of the chromodumlin molecule that … Continue reading →

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Zinc Optimises Thyroid Function

Posted on March 26, 2011 by Robert Barrington

Trace mineral are important constituents of the human diet because they are incorporated into enzymes as co-factors.  They are necessary because they are charged, and their charge alters the shape of the protein, allowing it to perform important function in … Continue reading →

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Synergism Between Essential Fats

Posted on March 25, 2011 by Robert Barrington

Gamma-linolenic acid (GLA, C18:3 (n-6)) is a fatty acid that is synthesised in humans from the essential fatty acid linoleic acid (LA, C18:2 (n-3)). Addition of GLA to the diet of humans can reduce inflammation in conditions such as rheumatoid … Continue reading →

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Nuts Promote Weight Loss

Posted on March 24, 2011 by Robert Barrington

That nuts promote weight loss is well reported in the nutritional literature. Nuts are known to be good sources of many nutrients and their consumption is generally associated with health benefits. For example they have been shown in numerous studies … Continue reading →

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Canned Beans

Posted on March 23, 2011 by Robert Barrington

Beans have are known to effectively lower serum lipid levels, possibly because they are a rich source of fibre. The reduction in serum cholesterol levels can be as high as 20% even in healthy individuals. A 1% reduction in serum … Continue reading →

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Vitamin E in Oats

Posted on March 22, 2011 by Robert Barrington

It has been said that oats were widely eaten in Scotland but fed to the horses in England. Whether this resulted in England having good horses and Scotland having fine men as suggested by James Boswell, I have no idea. … Continue reading →

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