Category Archives: Flavan-3-ols

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

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Flavonoids And Type 2 Diabetes

Posted on September 16, 2014 by Robert Barrington

Plant foods are good for the health. This is well established in the nutritional literature. What is not well established is the reason for the protective effects of plants in human nutrition. Plant foods comprise of complex tissues that contain … Continue reading →

Posted in Catechin, Diabetes, Flavan-3-ols, Flavonoids, Flavonols, Insulin Resistance, Onions, Quercetin, Tea, Wine | Comments Off on Flavonoids And Type 2 Diabetes

Green Tea Alternatives

Posted on August 11, 2014 by Robert Barrington
Posted in Caffeine, Catechin, Flavan-3-ols, Flavonoids, Green Tea, L-theanine, Tea | Comments Off on Green Tea Alternatives

Brew Your Own Darjeeling and Oolong tea

Posted on June 8, 2014 by Robert Barrington

Green tea is made by steaming the leaves of the camelia sinensis plant. This produces a decoction that retains much of the original flavonoid content of the plant. As tea leaves are rich in catechins, the composition of green tea … Continue reading →

Posted in Black Tea, Catechin, Flavan-3-ols, Green Tea, Oolong Tea, Tea | Comments Off on Brew Your Own Darjeeling and Oolong tea

Isoflavones Improve Vascular Function: More on Equol

Posted on May 3, 2014 by Robert Barrington

Flavonoids are polyphenolic molecules that are produced by plants. In plants, flavonoids are thought to be used as attraction molecules for insects as well as antioxidants to protect fruits and other delicate and important structures from environmentally produced free radicals. … Continue reading →

Posted in Blood Pressure, Cardiovascular Disease, Endothelial Dysfunction, Equol, Flavan-3-ols, Flavonoids, Isoflavones | Comments Off on Isoflavones Improve Vascular Function: More on Equol

Berry Berry Good

Posted on October 12, 2013 by Robert Barrington

lavonoids are a group of around 4000 plants compounds that have a common 3 ring structure. Flavonoids are bioavailable in humans and studies suggest that high intakes of flavonoids are associated with protection from certain diseases. In particular, flavonoids may … Continue reading →

Posted in Anthocyanins, Antioxidant, Cardiovascular Disease, Catechin, Endothelial Dysfunction, Flavan-3-ols, Flavanones, Flavones, Flavonoids, Flavonols, Nitric Oxide, Polyphenols, Proanthocyanidins | Tagged , , | Comments Off on Berry Berry Good

Is Flavanol Absorption Improved with Carbohydrate?

Posted on October 2, 2013 by Robert Barrington

lavonoids are a diverse group of plant compounds that are bioavailable in humans. Flavonoids may confer protection from certain diseases in humans because they have the ability to inhibit free radical chain reactions and thus reduce oxidative stress. The association … Continue reading →

Posted in Antioxidant, Cancer, Carbohydrate, Cardiovascular Disease, Catechin, Cocoa (Theobroma cacao), Flavan-3-ols, Flavonoids, Obesity | Tagged , | Comments Off on Is Flavanol Absorption Improved with Carbohydrate?