Category Archives: Flavonoids

Which Is The Best Tea To Drink?

Posted on January 30, 2018 by Robert Barrington

Traditional tea made from tea leaves of the Camellia sinensis plant is the most commonly drunk beverage in the world, after water. The popularity of tea stems from its traditional large scale cultivation, its distinctive taste and its energising and … Continue reading →

Posted in Antioxidant, Berries, Catechin, Darjeeling Tea, Flavan-3-ols, Flavonoids, Green Tea, Oolong Tea, Quercetin, Tea, Theaflavins / Thearubigins | Comments Off on Which Is The Best Tea To Drink?

How Bioavailable Is Quercetin in Foods?

Posted on January 25, 2018 by Robert Barrington

Flavonoids are a large group of phenolic compounds produced in plants as secondary metabolites. Quercetin is a flavonoid found in number of edible plants and evidence suggests that quercetin is bioavailable in humans and animals. When absorbed quercetin may act … Continue reading →

Posted in Apples, Flavonoids, Flavonols, Onions, Quercetin | Comments Off on How Bioavailable Is Quercetin in Foods?

Green Tea (Camellia sinensis)

Posted on January 12, 2018 by Robert Barrington

Phytochemistry: Green tea is a rich source of polyphenols of the flavonoid subclass. In particular, green tea contains high amounts of a type of flavonoid called flavan-3-ols. These are sometimes referred to as catechins. The main catechin in green tea … Continue reading →

Posted in Antioxidant, Anxiety, Caffeine, Catechin, Epicatechin, Flavan-3-ols, Flavonoids, Green Tea, Polyphenols | Comments Off on Green Tea (Camellia sinensis)

Traditional Versus Berry Tea

Posted on January 5, 2018 by Robert Barrington

Tea is the most commonly consumed beverage in the World after water. Tea has important health implications because research suggests that drinking tea confers protection against particular diseases including cardiovascular disease, obesity, type 2 diabetes, dementias and metabolic syndrome. The … Continue reading →

Posted in Anthocyanins, Antioxidant, Berries, Catechin, Flavan-3-ols, Flavonoids, Tea, Vitamin C | Comments Off on Traditional Versus Berry Tea

Polyphenols and Diabetes

Posted on January 1, 2018 by Robert Barrington

Polyphenols are a large group of heterogeneous compounds comprising of multiple phenolic rings. The structure of polyphenols is interesting as their molecular arrangement allows them to be effective antioxidants. Polyphenols can donate hydrogen atoms from their hydroxyl groups to free … Continue reading →

Posted in Diabetes, Flavanones, Flavonoids, Polyphenols, Stilbenes | Comments Off on Polyphenols and Diabetes

Pine Bark

Posted on December 19, 2017 by Robert Barrington

Phytochemistry: contains proanthocyanidins. These are polymers of the same catechin flavonoids in green tea. Also called oligomeric proanthocyanidins (OPCs) Uses: useful as a general antioxidant tonic, can also be used to treat issues relating to blood vessel breakdown or circulatory … Continue reading →

Posted in Flavonoids, Phytochemistry, Pine Bark / Pycnogenol, Proanthocyanidins, Uncategorized | Comments Off on Pine Bark

High Flavonoid Intake Reduces Risk of Hypertension

Posted on December 19, 2017 by Robert Barrington

Flavonoids are polyphenolic antioxidants that are bioavailable in humans. The main flavonoid subgroups are flavonols, flavanones, flavones, flavan-3-ols, proanthocyanidins, anthocyanins and isoflavones. These different subgroups may have different biological activities, and are present in a broad range of foods in … Continue reading →

Posted in Anthocyanins, Blood Pressure, Cardiovascular Disease, Flavan-3-ols, Flavanones, Flavones, Flavonoids, Flavonols, Proanthocyanidins | Comments Off on High Flavonoid Intake Reduces Risk of Hypertension

Flavonoid Effects: Is Metabolism Essential?

Posted on November 30, 2017 by Robert Barrington

Flavonoids are a heterogenous group of polyphenolic molecules that may confer health benefits to animals and humans. Flavonoids are secondary metabolites of plants are accumulate in particular plant tissues, usually the outer layers such as peels. Different plants have different … Continue reading →

Posted in Flavonoids, Fruit, Phenolic Acids, Polyphenols | Comments Off on Flavonoid Effects: Is Metabolism Essential?

Quercetin Absorption Varies Between Foods

Posted on November 25, 2017 by Robert Barrington
Posted in Apples, Flavonoids, Flavonols, Onions, Quercetin, Tea | Comments Off on Quercetin Absorption Varies Between Foods

Equol: Isoflavone Derivative

Posted on November 20, 2017 by Robert Barrington

Isoflavones (isoflavonoids) are a group of flavonoids that are found in high concentrations in legumes. Soy for example, is a good source of isoflavones, with other legumes containing much lower levels. Three dietary isoflavones that are of interest to nutritionists … Continue reading →

Posted in Cardiovascular Disease, Daidzein, Equol, Flavonoids, Genistein, Glycetein, Isoflavones, Soy | Comments Off on Equol: Isoflavone Derivative