Monthly Archives: October 2015

Breastfeeding: Prebiotic Action

Posted on October 22, 2015 by Robert Barrington

Evidence in the nutritional literature suggests that breastfeeding holds a number of advantages over the use of formula milk. In particular the fatty acid content of human milk is high in docosahexaenoic acid (DHA, C22:6 (n-3)) and this may optimally … Continue reading →

Posted in Bacteria, Bifidobacteria, Breastfeeding, Colonic Microflora, Milk | Comments Off on Breastfeeding: Prebiotic Action

Basal Metabolic Rate: It Is All About Lean Mass

Posted on October 21, 2015 by Robert Barrington

The resting metabolic rate (RMR) is defined as the amount of energy that is required to maintain normal metabolic activity in the absence of physical activity. The basal metabolic rate (BMR) is similar to the RMR, but differs in that … Continue reading →

Posted in Adipose Tissue, Basal Metabolic Rate, Body Fat, Resting Metabolic Rate (RMR), Skeletal Muscle, Weight Loss | Comments Off on Basal Metabolic Rate: It Is All About Lean Mass

Trans Fat Metabolism (Rats)

Posted on October 20, 2015 by Robert Barrington

Trans fatty acids are unsaturated fatty acids that have hydrogen molecules oriented on the same side of the carbon chain at the double bond. This is in contrast to cis fatty acids that have hydrogen molecules orientated on the opposite … Continue reading →

Posted in Trans Fatty Acids | Comments Off on Trans Fat Metabolism (Rats)

Zinc, Taste and Growth

Posted on October 19, 2015 by Robert Barrington

Zinc deficiency has been shown to be associated with growth retardation in humans. The growth retardation may be accompanied by a lowered taste acuity and a reduced accumulation of zinc in the tissues of the body. In particular, concentrations of … Continue reading →

Posted in Children, Growth Hormone, Micronutrients, Trace Minerals, Zinc | Comments Off on Zinc, Taste and Growth

Algal DHA Versus Fish DHA and EPA

Posted on October 18, 2015 by Robert Barrington
Posted in Algal DHA, Docosahexaenoic Acid, Docosanoids, Eicosanoids, Eicosapentaenoic Acid, Essential Fatty Acids, Fish, Fish Oils, Omega 3, Oxidative Stress, Oxidised Fats | Comments Off on Algal DHA Versus Fish DHA and EPA

Is Oxidative Stress The Main Driver of Insulin Resistance?

Posted on October 18, 2015 by Robert Barrington

Obesity, cardiovascular disease and type 2 diabetes are all aetiologically linked through the metabolic syndrome. The observation that all three diseases are associated with oxidative stress, has lead some to speculate that oxidative stress is the causative factor in metabolic … Continue reading →

Posted in Fatty Acids, Free Radicals, Fructose, Insulin Resistance, Metabolic Syndrome, Oxidative Stress, Sugar | Comments Off on Is Oxidative Stress The Main Driver of Insulin Resistance?

The Major Fat Constituents in the Typical Western Diet

Posted on October 17, 2015 by Robert Barrington

The typical Western diet is the modern diet of the developed nations of North America, Western Europe and Australasia. Evidence suggests that insulin resistance is caused by consumption of the typical Western diet, and this relates to the presence of … Continue reading →

Posted in Alpha Linolenic Acid, Cholesterol, Essential Fatty Acids, Linoleic Acid, Monounsaturated Fatty Acids, Polyunsaturated Fatty Acids, Saturated Fatty Acids | Comments Off on The Major Fat Constituents in the Typical Western Diet

Creatine From Meat

Posted on October 16, 2015 by Robert Barrington

Creatine phosphate is a nitrogenous acid that accumulates in tissues and acts as a buffer against ATP depletion. As ATP is used to provide energy, the creatine phosphate releases phosphate to resynthesise ATP from ADP. Creatine is synthesised naturally in … Continue reading →

Posted in Creatine, Protein, Skeletal Muscle | Comments Off on Creatine From Meat

Fish or Red Meat : Do they Modify Cholesterol Levels?

Posted on October 15, 2015 by Robert Barrington

The lipid hypothesis of cardiovascular disease states that atherosclerosis is caused by elevated levels of blood cholesterol, and that dietary cholesterol and saturated fatty acids can in turn influence blood cholesterol. According to this hypothesis, foods high in cholesterol and … Continue reading →

Posted in Cardiovascular Disease, Cholesterol, Eggs, Heart Disease, Saturated Fatty Acids | Comments Off on Fish or Red Meat : Do they Modify Cholesterol Levels?

Alkaline Phosphatase: Sensitive Zinc Biomarker?

Posted on October 14, 2015 by Robert Barrington

Essential minerals are required as cofactors for a number of enzymes. Low intakes of specific minerals over time cause a reduction in tissue concentrations of that mineral and this then decreases the activity of the specific enzymes associated with that … Continue reading →

Posted in Micronutrients, Zinc | Comments Off on Alkaline Phosphatase: Sensitive Zinc Biomarker?