Category Archives: Phenolic Acids

Phytonutrients in Whole Grains

Posted on January 16, 2012 by Robert Barrington

Whole grains are defined as grains with the same ratio of bran, germ and endosperm as in the original plant. Grains contain a tough outer bran layer that serves to protect the inner layers from disease, water and sunlight. The … Continue reading →

Posted in Cardiovascular Disease, Cholesterol, Diabetes, Fibre, Phenolic Acids, Phytic Acid, Tocopherols, Vitamin E, Whole Grains | Comments Off on Phytonutrients in Whole Grains

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

Polyphenols and Processed Foods

Posted on June 1, 2011 by Robert Barrington

Polyphenols are a diverse group of chemicals found in plants, some of which may reduce the chance of developing cancer and heart disease if consumed regularly in the diet. Flavonoids are the most widely studied of the polyphenols, but other … Continue reading →

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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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Hydroxycinnamic Acids

Posted on May 18, 2011 by Robert Barrington

Plant foods are a rich source of polyphenols, the most well known and extensively researched of these being the flavonoids. Polyphenols are of interest to nutritional scientists because they possess phenolic rings within their structure. This ring structure confers chemical … Continue reading →

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