Category Archives: Flavonols

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

Anthocyanins and Flavonols Improve Insulin Sensitivity

Posted on May 19, 2015 by Robert Barrington

Flavonoids are polyphenolic secondary plant metabolites that are bioavailable in humans and have been shown to confer health benefits to those who consume them regularly. In particular, flavonoid consumption is associated with protection from Western lifestyle diseases, and this may … Continue reading →

Posted in Anthocyanins, Antioxidant, Berries, C-Reactive Protein, Flavonoids, Flavonols, Inflammation, Insulin Resistance, Kaempferol, Oxidative Stress, Quercetin | Comments Off on Anthocyanins and Flavonols Improve Insulin Sensitivity

Black Currant Berries: Vitamin C and Polyphenols

Posted on April 26, 2015 by Robert Barrington

The black Currant plant (Ribes nigrum) is a deciduous shrub with toothed and pointed leaves. Flowers form in loose pendulous racemes in the same axis as the leaves and are greenish-white in colour (figure 1). The black Currant plant is … Continue reading →

Posted in Anthocyanins, Antioxidant, Berries, Flavonoids, Flavonols, Quercetin, Vitamin C | Comments Off on Black Currant Berries: Vitamin C and Polyphenols

Flavonoid Structure Explained

Posted on March 28, 2015 by Robert Barrington

Flavonoids are polyphenolic secondary plant metabolites. These molecules are often responsible for the red, blue and purple colours in fruits and petals. Flavonoids are bioavailable in humans and may have important biochemical properties in animals. For example, flavonoids may be … Continue reading →

Posted in Anthocyanins, Catechin, Flavan-3-ols, Flavanones, Flavones, Flavonoids, Flavonols | Comments Off on Flavonoid Structure Explained

Taking The Sting Out of Nettle

Posted on November 24, 2014 by Robert Barrington

When most people think of nettles they think of stinging nettles and the rashes that can develop from contact with the leaves. However, the genus Urtica encompasses a large number of plant species that grow across North America and Europe. … Continue reading →

Posted in Antioxidant, Flavonoids, Flavonols, Gout, Histamine, Inflammation, Lignans, Quercetin, Testosterone, Vitamin A, Vitamin B, Vitamin C, Vitamin D, Vitamin E, Vitamin K | Comments Off on Taking The Sting Out of Nettle

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

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

Phytochemicals: Multicoloured Food

Posted on August 30, 2013 by Robert Barrington

Fruits and vegetables are thought to provide health benefits because of the plant chemicals they contain. Some plant chemicals are bioactive in humans and are of interest because they have been shown to reduce the risk of a number of … Continue reading →

Posted in Anthocyanins, Antioxidant, Beta Carotene, Carotenoids, Flavan-3-ols, Flavanones, Flavonoids, Flavonols, Fruit, Terpenes, Vegetables | Tagged , | Comments Off on Phytochemicals: Multicoloured Food

More on Flavonoids and Cardiovascular Disease

Posted on February 11, 2013 by Robert Barrington

Flavonoids are polyphenolic heterocyclic plant compounds that may have beneficial health properties in humans. Although it is not fully understood why consuming plant foods are beneficial to the health, one reason may be the flavonoids that they contain. Flavonoids are … Continue reading →

Posted in Anthocyanins, Cardiovascular Disease, Catechin, Flavan-3-ols, Flavonoids, Flavonols, Proanthocyanidins, Stroke | Comments Off on More on Flavonoids and Cardiovascular Disease

Absorption of Flavonols from Sea Buckthorn Berry

Posted on May 6, 2012 by Robert Barrington

Sea buckthorn berries are yellow fruits that contain high levels of vitamin C, tocopherols, carotenoids and flavonoids. Evidence suggests that sea buckthorn may possess antioxidant properties, and this may be responsible for its reported health effects against various parameters of … Continue reading →

Posted in Flavonoids, Flavonols, Kaempferol, Quercetin | Comments Off on Absorption of Flavonols from Sea Buckthorn Berry