Category Archives: Flavonoids

Terpenes

Posted on April 5, 2012 by Robert Barrington

Terpenes are a diverse chemical group of lipid soluble compounds found in plants that is made up of around 30,000 members. Examples include ginkgolides in ginkgo biloba, valerenic acid from Valeriana officialis and ginsenosides from Panax ginseng. They are formed … Continue reading →

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Quercetin Absorption

Posted on March 31, 2012 by Robert Barrington

Flavonoids occur naturally in nature in their glucoside form, and the attachment of a sugar moiety greatly reduces their hydrophobic properties which may have implications for their absorption. Quercetin is a flavonoid that belongs to the sub-category of flavonols, and … Continue reading →

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Anthocyanin Absorption

Posted on March 30, 2012 by Robert Barrington

Epidemiological evidence suggests that flavonoids are beneficial to the health and may protect from cancer and cardiovascular disease, in particular. However, controversy surrounds their mechanism of action, because the route of absorption, in vivo chemistry and cellular interactions are not … Continue reading →

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A Note of Caution on Flavonoids

Posted on March 26, 2012 by Robert Barrington

Flavonoids can act as reducing agent in vitro, and from these cell studies, it is often assumed that flavonoids have an antioxidant activity in vivo. However, this line of reasoning is flawed for a number of reasons. Firstly, it is … Continue reading →

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Antioxidants and Cancer

Posted on March 19, 2012 by Robert Barrington

Research suggests that diets high in plant foods are protective of certain types of cancer. Plants are a rich source of antioxidants, and the hypothesis that antioxidants are protective of diseases such as cancer on account of their free radical … Continue reading →

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Polyphenol Oxidases in Plants

Posted on March 8, 2012 by Robert Barrington

Polyphenol oxidases are a group of copper containing enzymes found in plants, animals and bacteria. In plants, during fruit maturation, it is thought that polyphenol oxidases are largely responsible for the brown discolouration associated with ripening. This brown discolouration originates … Continue reading →

Posted in Chlorogenic Acid, Flavonoids, Hydroxycinnamic Acids, Polyphenol Oxidase, Polyphenols | Comments Off on Polyphenol Oxidases in Plants

B-ring Hydroxylation of Flavonoids and Hypertension

Posted on February 14, 2012 by Robert Barrington

Researchers1 have investigated the effects of flavonoids and flavonoid sub-classes on hypertension in 135,957 healthy men and women from the Nurses’ Health study (NHS) I, NHS II and Health Professional Follow-Up Study. The flavonoid quantities in the diets were calculated … Continue reading →

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Blueberries Lower Cardiovascular Risk

Posted on September 8, 2011 by Robert Barrington

Blueberries are a good source of phenolic compounds, and evidence suggests that plant polyphenols may reduce the risk of cardiovascular disease. In particular, blueberries are rich in anthocyanins (93 to 235 mg / 100g berries), a sub-group of flavonoids that … Continue reading →

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The Phenolic Content of Red Wine

Posted on July 17, 2011 by Robert Barrington

Wine is a complex mixture of phenolic compounds which have not yet been fully characterised. Plant phenolics are good in vivo antioxidants and also though to be able to modulate gene expression. These effects confer health benefits to those who … Continue reading →

Posted in Anthocyanins, Catechin, Flavonoids, Phenolic Acids, Polyphenols, Quercetin, Red Wine, Resveratrol, Wine | Comments Off on The Phenolic Content of Red Wine

Flavonoid Rich Food and Cognitive Ability

Posted on June 2, 2011 by Robert Barrington

Flavonoids are a group of plant derived polyphenols that have been researched in relation to their health benefits. Flavonoids have been linked to protection from cardiovascular disease because they can prevent damage to the endothelial lining of blood vessels. This … Continue reading →

Posted in Cocoa (Theobroma cacao), Flavonoids, Neurodegeneration, Tea, Wine | Comments Off on Flavonoid Rich Food and Cognitive Ability