Monthly Archives: March 2014

Polyunsaturated Fatty Acids and Cholesterol Levels

Posted on March 3, 2014 by Robert Barrington

Polyunsaturated fatty acids have some interesting nutritional properties. In particular, they are known to have beneficial effects on plasma levels of certain lipoproteins. Evidence suggests that polyunsaturated fatty acid consumption results in lower plasma levels of both the very low … Continue reading →

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St John’s Wort For Mental Health

Posted on March 2, 2014 by Robert Barrington

St John’s wort (Hypericum perforatum) is a perennial herb of the Hypericaceae family that has been used medicinally for centuries to treat mental health. In particular St John’s wort appears effective at treating mild depression and anxiety. In Germany St … Continue reading →

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More On Clark, Selenium and Cancer

Posted on March 1, 2014 by Robert Barrington

Clark published his seminal paper on selenium and cancer in 1996 (here). This paper was pivotal in nutritional research because it was the first large scale study to show the beneficial effects of selenium on cancer. Selenium supplementation of subjects … Continue reading →

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