Category Archives: Antioxidant

Jasmine Tea Polysaccharides

Posted on November 12, 2024 by Robert Barrington

Jasmine tea often refers to a scented form of tea (Camellia sinensis) with flowers from the jasmine plant (Jasminum sambac). However, jasmine can be consumed in isolation or taken with other foods, for example being added to salad greens. Jasmine … Continue reading →

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The Function of Gamma Oryzanol in Plants

Posted on November 7, 2024 by Robert Barrington

Gamma oryzanol is a group of esters of ferulic acid and various plant sterols and terpenoids, being particularly abundant in rice bran oil. Evidence suggests that gamma oryzanol has significant antioxidant capacity and may be able to prevent lipid peroxidation. … Continue reading →

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Nutrition for Eye Health

Posted on July 31, 2024 by Robert Barrington

Nutrition can play an important role in the health of the eyes. Damage to the eyes can occur over the lifetime of the individual and one of the main drivers of eye disease is free radical generation, which can in … Continue reading →

Posted in Anthocyanins, Antioxidant, Catechin, Eyes, Free Radicals, Gingko biloba, Green Tea, Lutein, Resveratrol, Zeaxanthin | Comments Off on Nutrition for Eye Health

Antioxidants in Cabbage

Posted on May 9, 2024 by Robert Barrington

Cabbage is a healthy food that is available in a number of different varieties and cultivars. Cabbage is healthy because of the high fibre and low sugar content which support optimal blood sugar levels and reduce the risk of insulin … Continue reading →

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Damsons (Prunus domestica): Antioxidants

Posted on April 16, 2024 by Robert Barrington

Damsons (Prunus domestica) are an edible drupaceous fruit from a species of plum tree. Damsons are often used for jam (conserves) as well as in pies and crumbles. They have a tart taste and a deep rich red colour in … Continue reading →

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Antioxidants in Mint

Posted on April 12, 2024 by Robert Barrington

Antioxidants are an important component of cell health. Cells require antioxidants for a number of reasons, but perhaps the most importantly, they use them to control oxidation, a process that if left unchecked can significantly negatively affect the health of … Continue reading →

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Ashwagandha, shatavari, and ginger root powder: Nutrition

Posted on March 26, 2024 by Robert Barrington

Ashwagandha (Withania somnifera), shatavari (Asparagus racemosus) and ginger (Zingiber officinale) are important medicinal herbs. The medicinal properties of these herbs relates to their nutritional composition, and particularly their antioxidant content. However, this varies significantly between plants. For example, shatavari contains … Continue reading →

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Edible Flowers

Posted on March 13, 2024 by Robert Barrington

Flower petals are brightly coloured as the purpose of the petals is to attract insects that can pollinate the plant. The plant uses a variety of phytochemicals to colour its petals and some of these have interesting nutritional properties. Two … Continue reading →

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Curcumin and Inflammation

Posted on February 27, 2024 by Robert Barrington

Plants provide a plethora of chemicals that have nutritional value in humans and animals when they are incorporated into the diet. One of the major effects seen from eating plant foods is that of a potent anti-inflammatory effect. Some phytochemicals … Continue reading →

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Berries, Jam and Health

Posted on February 20, 2024 by Robert Barrington

A large body of research suggests that fruit berries have significant positive health effects. In particular, the antioxidants and fibre in berries may play a role in preventing disease. Some evidence also supports the health effects of berry sugars, particularly … Continue reading →

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