Category Archives: Flavonoids

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

Citrus and Vitamin C

Posted on September 1, 2014 by Robert Barrington
Posted in Citrus Fruit, Fibre, Flavanones, Flavonoids, Fruit, Hesperidin / Hesperetin, Pectin, Vitamin C | Comments Off on Citrus and Vitamin C

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

More on Anthocyanin Metabolism

Posted on May 10, 2014 by Robert Barrington

Anthocyanins are a group of flavonoids that are responsible for the blue, purple and red colouration of berries. They are important in human nutrition because they are thought to confer significant health benefits to those who regularly consume them. In … Continue reading →

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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

Flavonoids and Disease: Zutphen Elderly Study

Posted on December 19, 2013 by Robert Barrington

Flavonoids are bioactive polyphenolic plant compounds that may have health benefits in humans. In particular, flavonoids may be protective of cardiovascular disease if consumed regularly. The mechanism by which flavonoids may confer protection from cardiovascular disease is not known. However, … Continue reading →

Posted in Apples, Cardiovascular Disease, Flavonoids, Onions, Tea | Comments Off on Flavonoids and Disease: Zutphen Elderly Study

In Vitro Caveat Emptor: Flavone X and the Dan Duchaine Debacle

Posted on November 30, 2013 by Robert Barrington

In vitro studies are those performed in tubes or dishes with cultures of cells or their components. As in vitro techniques have improved, the volume of cell culture experiments in the literature has expanded rapidly. In vitro studies are useful … Continue reading →

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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?

Blackberries: Pick Your Own Wine

Posted on September 8, 2013 by Robert Barrington

erries are a good source of anthocyanins, a sub-class of the flavonoid group of phytochemicals. Flavonoids are of interest to nutritionists because epidemiological evidence suggests that they are beneficial to the health. In particular, flavonoids may protect from cancer and … Continue reading →

Posted in Anthocyanins, Berries, Cancer, Cardiovascular Disease, Flavonoids, Polyphenols | Tagged , , , | Comments Off on Blackberries: Pick Your Own Wine