Monthly Archives: May 2024

The Main Differences Between Tea and Coffee

Posted on May 31, 2024 by Robert Barrington

Tea and coffee are two of the most commonly drunk beverages after water. Both tea and coffee have some interesting health properties, and are quite similar in this respect. However, the chemistry of tea and coffee reflects some of the … Continue reading →

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Honey as an Antibacterial

Posted on May 30, 2024 by Robert Barrington

Honey is an important food and medicine. Its culinary effects are well known, and relate largely to its sweet taste, something that results from its very high concentration of sugars. The medicinal effects of honey are more complex, and relate … Continue reading →

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Is Taurine a Conditionally Essential Amino Acid?

Posted on May 29, 2024 by Robert Barrington

Taurine is the most abundant intracellular amino acid in humans, and this relates directly to its numerous physiological and biochemical functions. In the presence of pyridoxine (vitamin B6), taurine can be synthesised from methionine and cysteine. However, for most individuals, … Continue reading →

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How Does D-Aspartic Acid Cause Testosterone Release?

Posted on May 28, 2024 by Robert Barrington

In mammals, D-Aspartic acid has been shown to have a significant effect on the hypothalamo-pituitary-testicular axis. In this regard, D-aspartic acid may cause the release of luteinizing hormone from the brain, and also testosterone release from the testes. In rats, … Continue reading →

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D-aspartic Acid

Posted on May 27, 2024 by Robert Barrington

D-aspartic acid is unusual in that amino acids normally utilised in the human body are the levo L-forms. Other D-forms of amino acids sound in humans include the free forms of D-alanine, G-glutamate and D-serine. Most D-aspartic acid in mammals … Continue reading →

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Ginger: Phytochemistry

Posted on May 24, 2024 by Robert Barrington

Ginger (Zingiber officinale) is an angiosperm (flowering) plant that produces a large edible rhizome or root. The rhizome is used in cuisine for its distinctive taste, as well as its antioxidant and preservative properties. Ginger is a plant that is … Continue reading →

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Magnesium in Health

Posted on May 23, 2024 by Robert Barrington

Magnesium is an essential macromineral, and the role played by magnesium ions in optimal nutrition is becoming increasingly evident. A deficiency of magnesium is not uncommon, and low intakes of magnesium have been becoming increasingly frequent in Western nations, where … Continue reading →

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A Nice Cup of Tea

Posted on May 22, 2024 by Robert Barrington

George Orwell wrote about tea in the Evening Standard in 1946. In this article Orwell made observations about tea that are insightful and interesting. Firstly, Orwell suggested that a “nice cup of tea” really refers to Indian tea. In relation … Continue reading →

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Broccoli: Stability of Its Nutrients During Digestion

Posted on May 21, 2024 by Robert Barrington

Broccoli (Brassica oleracea) is a rich source of phytochemicals that may have significant health benefits. In particular, broccoli contains high amounts of polyphenols, glucosinolates and vitamin C, and these nutrients may explain its ability to reduce the risk of certain … Continue reading →

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Vitamin C in Carrots

Posted on May 20, 2024 by Robert Barrington

Carrots are perhaps best known for their orange colour which derives from their high concentrations of carotenoids (60 to 134 mg per kg). In particular, carrots are high in alpha-carotene and beta-carotene, and both of these carotenoids are bioavailable and … Continue reading →

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