Category Archives: Polyphenols

Polyphenols in Almonds

Posted on November 27, 2024 by Robert Barrington

Almonds are the seeds of drupes and are not true tree nuts. The almond is a dense source of nutrients, particularly fat, and this puts many off from consuming them because of the belief that they may cause weight gain. … Continue reading →

Posted in Almonds, Polyphenols | Comments Off on Polyphenols in Almonds

How do Green Tea Catechins Cause Weight Loss?

Posted on September 2, 2024 by Robert Barrington

Green tea is a drink that is associated with weight loss in humans and animals. This weight loss is often attributed to the caffeine present in tea, and this may be a significant factor. However, green tea is also rich … Continue reading →

Posted in Catechin, Green Tea, Polyphenols, Tea, Weight Loss | Comments Off on How do Green Tea Catechins Cause Weight Loss?

The Main Differences Between Tea and Coffee

Posted on May 31, 2024 by Robert Barrington

Tea and coffee are two of the most commonly drunk beverages after water. Both tea and coffee have some interesting health properties, and are quite similar in this respect. However, the chemistry of tea and coffee reflects some of the … Continue reading →

Posted in Catechin, Chlorogenic Acid, Coffee, Polyphenols, Tea | Comments Off on The Main Differences Between Tea and Coffee

Broccoli: Stability of Its Nutrients During Digestion

Posted on May 21, 2024 by Robert Barrington

Broccoli (Brassica oleracea) is a rich source of phytochemicals that may have significant health benefits. In particular, broccoli contains high amounts of polyphenols, glucosinolates and vitamin C, and these nutrients may explain its ability to reduce the risk of certain … Continue reading →

Posted in Broccoli, Glucosinolates, Polyphenols, Vitamin C | Comments Off on Broccoli: Stability of Its Nutrients During Digestion

Damsons (Prunus domestica): Antioxidants

Posted on April 16, 2024 by Robert Barrington

Damsons (Prunus domestica) are an edible drupaceous fruit from a species of plum tree. Damsons are often used for jam (conserves) as well as in pies and crumbles. They have a tart taste and a deep rich red colour in … Continue reading →

Posted in Anthocyanins, Antioxidant, Hydroxycinnamic Acids, Plums, Polyphenols | Comments Off on Damsons (Prunus domestica): Antioxidants

Tribulus terrestris: Pharmacology

Posted on March 28, 2023 by Robert Barrington

Tribulus terrestris is a plant that belongs to the Zygophyllaceae family of plants. Traditional uses for the plant include improving vitality, sexual function and physical performance in men. The active principles in Tribulus terrestris extract are thought to be flavonoids … Continue reading →

Posted in Alkaloids, Flavonoids, Polyphenols, Saponins, Tribulus Terrestris | Comments Off on Tribulus terrestris: Pharmacology

Do Flavonoids Have to Be Absorbed To Be Beneficial?

Posted on October 14, 2022 by Robert Barrington

Flavonoids are a group of phytochemicals that are structurally polyphenolic. This means they are made of numerous phenolic rings chemically bonded together. The structure of flavonoids is such that they contain a variable amount of hydroxyl groups and this gives … Continue reading →

Posted in Flavonoids, Polyphenols | Comments Off on Do Flavonoids Have to Be Absorbed To Be Beneficial?

A Spoonful of Sugar: On the Sugar Content of Honey

Posted on September 20, 2022 by Robert Barrington

Honey is a food with healing properties. This is paradoxical, because honey is nearly all sugar. The sugar content of honey varies depending on the bees that have produced it, but in general honey contains a mixture of sucrose, fructose … Continue reading →

Posted in Honey, Polyphenols, Sugar | Comments Off on A Spoonful of Sugar: On the Sugar Content of Honey

Polyphenols in Berries

Posted on August 16, 2022 by Robert Barrington

Berries are a rich source of polyphenols, many of which belong to the anthocyanin subgroup of flavonoids. Anthocyanins are responsible for the red, blue and purple colour of berry skins. Black crowberry (Empetrum nigrum), honeyberry (Lonicera kamtschatica) and European cranberry … Continue reading →

Posted in Berries, Polyphenols | Comments Off on Polyphenols in Berries

Wine Polyphenols: Contributions to Taste

Posted on August 15, 2022 by Robert Barrington

Polyphenols are secondary metabolites produced by plants. When animals and humans eat plants they absorb the polyphenols and obtain health effects. Polyphenols are antioxidants and anti-inflammatory in nature and this confers protection to the consumer. However, polyphenols are also important … Continue reading →

Posted in Polyphenols, Wine | Comments Off on Wine Polyphenols: Contributions to Taste