Monthly Archives: April 2012

Flavonoid Enzyme Interactions

Posted on April 30, 2012 by Robert Barrington

Favonoids (here) are known to interact with a number of human detoxification enzymes, which greatly effects their bioactivity (here). These include both the phase I detoxification enzyme cytochrome P450 monooxygenase (CYP), and the phase II detoxification enzymes UDP-glucuronosyl transferase (UGT), … Continue reading →

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Anthocyanins

Posted on April 29, 2012 by Robert Barrington

Flavonoids represent a group of over 4000 compounds that contribute towards the colours in many plants. Consumption of fruits and vegetables is known from epidemiology to provide projection against certain diseases and flavonoids have been extensively researched in association with … Continue reading →

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Does Nutrition Affect Telomere Length?

Posted on April 28, 2012 by Robert Barrington

Telomeres are structures on chromosomes that protect against chromosomal fusion during mitotic division. However, through normal division the telomere undergoes erosion which may ultimately trigger programmed cell death. Although the telomeres naturally shorten with age, but this process is though … Continue reading →

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The Glucose Fatty Acid (Randle) Cycle

Posted on April 27, 2012 by Robert Barrington

The glucose fatty acid cycle is also called the Randle cycle after its discoverer, Philip Randle, and was originally observed in the hearts of rats. Nutritionally, the Randle cycle is important to understand because it explains the interaction between glucose … Continue reading →

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Copper and Vitamin C Interactions

Posted on April 26, 2012 by Robert Barrington

Ascorbic acid is thought to interact with copper in the gastrointestinal tract of humans and decrease the absorption of the mineral. It is known experimentally hat copper deficient animals can have their lives shortened by adding 0.1 to 1% ascorbic … Continue reading →

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Isothiocyanates and Cancer

Posted on April 25, 2012 by Robert Barrington

Cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, water cress, kale and cabbage contain a class of chemicals called glucosinolates. Glucosinolates are of interest because they are converted in humans to indoles and isothiocyanates, which have been shown to have … Continue reading →

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Essential Fatty Acids in Early Development

Posted on April 24, 2012 by Robert Barrington

The two essential fatty acids (EFA), linoleic acid (LA, C18:2 (n-6)) and α-linolenic acid (ALA, C18:3 (n-3)), are required in the diet because humans are unable to synthesise them de novo. A series of elongation and desaturation reactions creates a … Continue reading →

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trans Fatty Acids, Magnesium and Cardiovascular Disease

Posted on April 23, 2012 by Robert Barrington

trans Fatty acids (TFA) are unsaturated fatty acids that possess a trans configuration on one or more of their double bonds (here). Evidence suggesting that TFA are detrimental to health has been growing for a number of years thanks to … Continue reading →

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More on Whole Grains and Cardiovascular Disease

Posted on April 22, 2012 by Robert Barrington

Traditionally, the carbohydrate content of the human diet contained unrefined sources of cereal grains. However, modern food manufacturing processes has increased the ease with which these natural foods can be refined. Modern Western diets how contain carbohydrates predominantly in their … Continue reading →

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Glutamine

Posted on April 21, 2012 by Robert Barrington

Glutamine is a conditionally essential amino acid that becomes essential during times of stress. Research shows that during times of stress, the production of glutamine is not sufficient to meet demands. In response, glutamine stores in muscle tissue are mobilised … Continue reading →

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