Category Archives: Flavonoids

Green Tea Reduces Body Fat

Posted on February 9, 2016 by Robert Barrington

Epidemiological evidence suggests that those who consume relatively large amounts of tea are protected from a number of diseases. This disease protection may relate to the observed fat loss effects of tea, as weight gain increases the risk of many … Continue reading →

Posted in Catechin, Flavan-3-ols, Flavonoids, Methylxanthines, Tea, Weight Loss | Comments Off on Green Tea Reduces Body Fat

Whole Food Antioxidants Improve Insulin Sensitivity

Posted on January 26, 2016 by Robert Barrington

Oxidative stress may be a cause of insulin resistance. This explains the benefits of antioxidants at improving insulin resistance, that has been reported in some studies. Antioxidants are beneficial because they can quench the free radicals that are the cause … Continue reading →

Posted in Carotenoids, Flavonoids, Fruit, Vegetables | Comments Off on Whole Food Antioxidants Improve Insulin Sensitivity

Cocoa Improves Insulin Resistance

Posted on November 27, 2015 by Robert Barrington

The oxidative stress theory of insulin resistance suggests that excessive free radical production is a causative agent in the development of insulin resistance. Such free radicals are generated by nutrient overload, possibly through fructose feeding, which increases the de novo … Continue reading →

Posted in Antioxidant, Blood Pressure, Chocolate, Cocoa (Theobroma cacao), Endothelial Dysfunction, Flavonoids, Flavonols, Insulin Resistance, Nitric Oxide, Oxidative Stress, Proanthocyanidins | Comments Off on Cocoa Improves Insulin Resistance

Cherries: Good For Gout

Posted on November 12, 2015 by Robert Barrington

Gout is a form of periodic inflammatory arthritis that results from the accumulation of uric acid crystals in the joints. Hyperuricaemia is associated with attacks of gout and drugs that decrease uric acid formation or increase its elimination are the … Continue reading →

Posted in Anthocyanins, Antioxidant, Arthritis, Cherries, Flavonoids, Gout, Inflammation, Uric Acid, Vitamin C | Comments Off on Cherries: Good For Gout

Is Chocolate A Weight Loss Food?

Posted on September 27, 2015 by Robert Barrington
Posted in Catechin, Chocolate, Cocoa (Theobroma cacao), Flavan-3-ols, Flavonoids, Proanthocyanidins | Comments Off on Is Chocolate A Weight Loss Food?

Walnuts: Brain Food

Posted on August 19, 2015 by Robert Barrington

It is often claimed that brain diseases such as dementia are a result of an ageing population, but this theory is flawed for two main reasons. Firstly, Western individuals are not living longer compared to those from the early 20th … Continue reading →

Posted in Alpha Linolenic Acid, Antioxidant, Brain, Caffeic Acid, Chlorogenic Acid, Courmarins, Docosahexaenoic Acid, Docosanoids, Eicosanoids, Eicosapentaenoic Acid, Ellagic Acid, Essential Fatty Acids, Flavonoids, Hydroxycinnamic Acids, Inflammation, Oxidative Stress, Polyphenols, Tannins, Walnuts | Comments Off on Walnuts: Brain Food

Pycnogenol: Antioxidant Bark

Posted on August 1, 2015 by Robert Barrington

Antioxidants are protective of disease because they inhibit free radical chain reactions, and this reduces oxidative stress. Oxidative stress is associated with many Western lifestyle diseases including cancer, cardiovascular disease, type 2 diabetes, arthritis and obesity. Oxidative stress may initiate … Continue reading →

Posted in Antioxidant, Cinnamon, Cocoa (Theobroma cacao), Flavonoids, Free Radicals, Grapes, Green Tea, Oxidative Stress, Proanthocyanidins, Pycnogenol | Comments Off on Pycnogenol: Antioxidant Bark

The Vascular Benefits of Flavonoids

Posted on June 22, 2015 by Robert Barrington

Observational studies show that flavonoid rich foods, including fruits and vegetables, are protective of cardiovascular disease. Further, clinical studies investigating the effects of isolated flavonoids in humans and animals show that they are biologically active. The protective effects of flavonoids … Continue reading →

Posted in Cardiovascular Disease, Endothelial Dysfunction, Flavonoids, Fruit, Nitric Oxide, Vegetables | Comments Off on The Vascular Benefits of Flavonoids

Honey Versus Sugar

Posted on June 3, 2015 by Robert Barrington
Posted in Flavonoids, Fructose, Glucose, Honey, Sucrose, Sugar | Comments Off on Honey Versus Sugar

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