Category Archives: Flavonoids

The Absorption of Tea Polyphenols

Posted on May 20, 2011 by Robert Barrington

Tea contains a number of polyphenols that have been shown to be beneficial in the prevention of cancer, cardiovascular disease, neurodegeneration, type II diabetes and weight gain. The major polyphenols in green tea are flavon-3-ols, but black tea also contains … Continue reading →

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Anthocyanins

Posted on May 14, 2011 by Robert Barrington

Anthocyanins are pigments present in plants that are responsible for many of the red, purple and blue colours in fruits and vegetables. Anthocyanins belong to the flavonoid group of phytochemicals, and are generally present in plants joined to a sugar … Continue reading →

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Tea Polyphenols and Weight Loss

Posted on May 4, 2011 by Robert Barrington

Back tea is produced by a lengthy fermentation process on the leaves of the Camellia sinensis plant. This process results in the destruction of much of the polyphenol content of the leaves because the enzyme polyphenol oxidase metabolises many of … Continue reading →

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Flavonoid Absorption

Posted on April 18, 2011 by Robert Barrington

Flavonoids are a group of plant antioxidants with phenolic ring structures (here). Flavonoids not attached to a sugar are referred to as aglycones. The predominant forms of flavonoids in plants are flavonoid glycosides (figure 1). Except for catechins, flavonoids do … Continue reading →

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Cranberries

Posted on April 17, 2011 by Robert Barrington

Cranberry juice is best known for its ability to prevent urinary tract infection because it inhibits the adhesive ability of Escherichia coli bacteria responsibly for the infection. Cranberry juice is able to do this because it contains proanthocyanidins, a group … Continue reading →

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Berry Tasty

Posted on April 9, 2011 by Robert Barrington

Flavonoids are good antioxidants because they are able to reduce free radicals by donating electrons. Berries are a particularly rich source of flavonoids mainly because of their high content of anthocyanins (figure 1), but also on account of their high … Continue reading →

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Flavonoids and Heart Disease

Posted on March 31, 2011 by Robert Barrington

Flavonoids are a diverse group of over 4000 phenolic plant compounds (here) which may show health benefits when incorporated into human diets. Flavonoids have been researched in relation to a number of effects in humans including anti-inflammatory, anti-oxidant, anti-allergic, hepatoprotective, … Continue reading →

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Flavonoid Structure: Functional Considerations

Posted on March 29, 2011 by Robert Barrington

  Flavonoids represent a group of antioxidants that may show bioactive properties in humans and animals. Because they have been extensively researched and found to show possible health benefits in humans, both the mainstream media and health industry have widely … Continue reading →

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Nut Antioxidants

Posted on March 10, 2011 by Robert Barrington

The health benefits of nuts are well reported in the scientific literature. In particular nuts have been shown to have beneficial effects on blood lipids and are associated with a reduced risk of cardiovascular disease. Nuts may be beneficial because … Continue reading →

Posted in Almonds, Antioxidant, Catechin, Cholesterol, Flavan-3-ols, Flavanones, Flavonoids, Flavonols | Comments Off on Nut Antioxidants