Monthly Archives: May 2011

Metallothionein and Cellular Zinc Stores

Posted on May 11, 2011 by Robert Barrington

Zinc is incorporated into a number of metalloproteins in cells, some of which are enzymes. Within these enzymes the zinc can either function as a catalyst or as a structural component. The cell stores zinc in a protein called metallothionein … Continue reading →

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Vitamin C and Glutathione

Posted on May 10, 2011 by Robert Barrington

Glutathione is sometimes called the master antioxidant because it plays such an important role in cellular defence against free radicals. Glutathione is a substrate for the selenoprotein enzyme glutathione peroxidase, which catalyses the removal of hydrogen peroxide from the cytosol … Continue reading →

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Red Meat and Herbs

Posted on May 9, 2011 by Robert Barrington

During cooking lipids in red meat can undergo chemical changes that result in the formation of malondialdehyde. Malondialdehyde forms by oxidation of  arachidonic acid which is found in high amounts in the fats associated with red meats. Malondialdehyde is of … Continue reading →

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Water Cress and Cancer

Posted on May 8, 2011 by Robert Barrington

Water cress is part of the same group of cruciferous vegetables as broccoli, cauliflower, brussel sprouts and kale (family brassicaceae). These vegetables are a rich source of dietary glucosinoliates which are a class of sulphur and nitrogen containing glycosides (figure … Continue reading →

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Can Vitamin C Cause Cancer?

Posted on May 7, 2011 by Robert Barrington

We are all aware of articles that appear in the mainstream media regarding the ‘dangers of taking vitamins’ [sic]. Routinely these articles appear in national newspapers and are written in the style of a report on a scientific paper. Journalists … Continue reading →

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Insulin Resistance and Muscle Lipids

Posted on May 6, 2011 by Robert Barrington

Obesity levels are rising in Western nations and research implicates the development of metabolic syndrome as the main cause of the epidemic. Metabolic syndrome, also called syndrome X, is a condition characterised by resistance of muscle cells to the effects … Continue reading →

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Fish Oil and Fuel Utilisation

Posted on May 5, 2011 by Robert Barrington

Fish oil is a good source of the omega 3 fatty acids docosahexanoic acid and eicosapentanoic acid. These long chain polyunsaturated fatty acids have shown possible therapeutic benefits to obese and overweight individuals because they are able to increase insulin … Continue reading →

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Tea Polyphenols and Weight Loss

Posted on May 4, 2011 by Robert Barrington

Back tea is produced by a lengthy fermentation process on the leaves of the Camellia sinensis plant. This process results in the destruction of much of the polyphenol content of the leaves because the enzyme polyphenol oxidase metabolises many of … Continue reading →

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Myrosinase and Isothiocyanates

Posted on May 3, 2011 by Robert Barrington

Plants produce a wide variety of compounds, some of which have demonstrated protective effects against degenerative diseases in man. For example, consumption of cruciferous vegetables such as cauliflower, kale, broccoli, brussel sprouts and cabbage is associated with a reduced incidence … Continue reading →

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Green Tea, Fat Oxidation and Metabolic Syndrome

Posted on May 2, 2011 by Robert Barrington

Green tea is a very rich source of flavon-3-ol compounds that belong to the flavonoid group of phytochemicals. The flavan-3-ol compounds present in green tea are epigallocatechin gallate (EGCG), epicatechin (EC), epigallocatechin (EGC), and epicatechin gallate (ECG), often called catechins. … Continue reading →

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