Category Archives: Catechin

Good Chocolate, Bad Chocolate

Posted on May 30, 2015 by Robert Barrington

Theobroma cocoa is the plant with produces the cocoa bean. From this bean cocoa butter and cocoa powder are produced through fermentation. Cocoa powder and cocoa butter are primary ingredient in chocolate, contributing to the distinctive taste and texture, respectively. … Continue reading →

Posted in Catechin, Chocolate, Cocoa (Theobroma cacao), Flavan-3-ols, Flavonoids, Proanthocyanidins | Comments Off on Good Chocolate, Bad Chocolate

Three Easy Things You Can Do To Protect From Cancer

Posted on May 10, 2015 by Robert Barrington

Cancer rates are increasing in developed nations. While some of this may be due to chemical exposure from pollution, toxins, drugs and water, increasingly it is being reported that diet is pivotal in the risk of developing cancer. In particular … Continue reading →

Posted in 25-hydroxyvitamin D, Antioxidant, Catechin, Flavan-3-ols, Glutathione peroxidase, Green Tea, Micronutrients, Selenium, Vitamin D | Comments Off on Three Easy Things You Can Do To Protect From Cancer

Catechins From Darjeeling Tea

Posted on May 1, 2015 by Robert Barrington
Posted in Antioxidant, Caffeine, Catechin, Darjeeling Tea, Flavan-3-ols, Flavonoids, Green Tea, L-theanine | Comments Off on Catechins From Darjeeling Tea

The Three Easiest Ways To Increase Antioxidant Levels

Posted on April 18, 2015 by Robert Barrington

Antioxidants are important to humans because they protect our cells and tissues from the free radicals. The free radical theory of disease suggests that excessive accumulation of free radicals such as peroxide, the superoxide anion and the hydroxyl radical are … Continue reading →

Posted in Antioxidant, Catechin, Cinnamon, Flavan-3-ols, Ginger, Green Tea, Rosemary (Rosmarinus officinalis), Spices, Tea, Vitamin C | Comments Off on The Three Easiest Ways To Increase Antioxidant Levels

Flavonoid Structure Explained

Posted on March 28, 2015 by Robert Barrington

Flavonoids are polyphenolic secondary plant metabolites. These molecules are often responsible for the red, blue and purple colours in fruits and petals. Flavonoids are bioavailable in humans and may have important biochemical properties in animals. For example, flavonoids may be … Continue reading →

Posted in Anthocyanins, Catechin, Flavan-3-ols, Flavanones, Flavones, Flavonoids, Flavonols | Comments Off on Flavonoid Structure Explained

Black Versus Darjeeling Tea Colour

Posted on March 10, 2015 by Robert Barrington
black darjeeling tea

This gallery contains 2 photos.

More Galleries | Comments Off on Black Versus Darjeeling Tea Colour

Five Easy Things You Can Do Now That Will Cause Fat Loss

Posted on February 28, 2015 by Robert Barrington

Most people view fat loss as a chore. This is because they are locked into the false paradigm that states that fat loss can only occur through a calorie restrictive diet and through hours of aerobic exercise. Many people never … Continue reading →

Posted in Beans, Caffeine, Calcium, Catechin, Dairy, Green Tea, Insulin Resistance, L-theanine, Protein, Pulses / Legumes, Resting Metabolic Rate (RMR), Sucrose, Sugar, Tea, Weight Loss | Comments Off on Five Easy Things You Can Do Now That Will Cause Fat Loss

The Neuroprotective Effects of Tea

Posted on January 24, 2015 by Robert Barrington
Posted in Antioxidant, Brain, Caffeic Acid, Caffeine, Catechin, Chlorogenic Acid, L-theanine, Tea | Comments Off on The Neuroprotective Effects of Tea

Tea And Coffee As A Source Of Minerals

Posted on December 4, 2014 by Robert Barrington

Tea and coffee are popular drinks the World over. In fact, tea in particular is second in popularity as a beverage behind only water. Tea and coffee have both been shown to produce beneficial health effects when consumed frequently, and … Continue reading →

Posted in Antioxidant, Caffeic Acid, Catechin, Chlorogenic Acid, Coffee, Micronutrients, Tannins, Tea, Trace Minerals | Comments Off on Tea And Coffee As A Source Of Minerals

Catechin Absorption

Posted on October 3, 2014 by Robert Barrington

Flavonoids are important dietary polyphenols. Catechins (flavan-3-ols) are a group of flavonoids found mainly in green tea, but also in fruits such as grapes and apples. Catechins are also the structural units in proanthocyanidins, large molecular weight catechin oligomers found … Continue reading →

Posted in Cardiovascular Disease, Catechin, Epicatechin, Green Tea, Tea | Comments Off on Catechin Absorption