Category Archives: Tannins

Tannins and the Gut

Posted on September 8, 2022 by Robert Barrington

Tannins are a group of phytochemicals present in many plant foods. One important source of tannins for humans is black tea. The tannins in tea are produced from the flavonoids in green tea when black tea is fermented. Tannins have … Continue reading →

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Beneficial Glycaemic Effects of Black Tea

Posted on March 19, 2016 by Robert Barrington
Posted in Black Tea, Caffeine, Flavan-3-ols, Flavonoids, Glycaemia, Insulin, Tannins, Tea | Comments Off on Beneficial Glycaemic Effects of Black Tea

Walnuts: Brain Food

Posted on August 19, 2015 by Robert Barrington

It is often claimed that brain diseases such as dementia are a result of an ageing population, but this theory is flawed for two main reasons. Firstly, Western individuals are not living longer compared to those from the early 20th … Continue reading →

Posted in Alpha Linolenic Acid, Antioxidant, Brain, Caffeic Acid, Chlorogenic Acid, Courmarins, Docosahexaenoic Acid, Docosanoids, Eicosanoids, Eicosapentaenoic Acid, Ellagic Acid, Essential Fatty Acids, Flavonoids, Hydroxycinnamic Acids, Inflammation, Oxidative Stress, Polyphenols, Tannins, Walnuts | Comments Off on Walnuts: Brain Food

Anatomy of A Bean: On The Nutritional Composition of Legumes

Posted on June 19, 2015 by Robert Barrington

Legumes or are the fruits or pod of plant belonging to the Fabaceae (Leguminosae) family. The seeds within such pods can be harvested and dried, and the resultant product is called a pulse or grain legume. Because they are not … Continue reading →

Posted in Amylase, Amylase Inhibitors, Beans, Fibre, Fructo-oligosaccharides (FOS), Galacto-oligosaccharides, Glycaemia, Peanut, Phytic Acid, Polyphenols, Pulses / Legumes, Soy, Tannins, Weight Loss | Comments Off on Anatomy of A Bean: On The Nutritional Composition of Legumes

More on the Factors Affecting Non-Haem Iron Absorption

Posted on June 5, 2015 by Robert Barrington

Iron is an essential trace mineral required for the transport of oxygen in blood as well as acting as a cofactor to a number of enzymes, most notably tyrosine hydroxylase. Dietary iron originates from two main sources in man. Haem … Continue reading →

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Black Versus Darjeeling Tea Colour

Posted on March 10, 2015 by Robert Barrington
black darjeeling tea

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Tea And Coffee As A Source Of Minerals

Posted on December 4, 2014 by Robert Barrington

Tea and coffee are popular drinks the World over. In fact, tea in particular is second in popularity as a beverage behind only water. Tea and coffee have both been shown to produce beneficial health effects when consumed frequently, and … Continue reading →

Posted in Antioxidant, Caffeic Acid, Catechin, Chlorogenic Acid, Coffee, Micronutrients, Tannins, Tea, Trace Minerals | Comments Off on Tea And Coffee As A Source Of Minerals

Black Tea: Endothelial Function

Posted on May 6, 2014 by Robert Barrington

Tea shows an inverse association with cardiovascular disease risk. The reason for this has been extensively researched and likely mechanisms centre around the high antioxidant content in tea. The cardioprotective effects of green tea may stem from its high concentrations … Continue reading →

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Black Tea: Milk, No Sugar

Posted on December 5, 2013 by Robert Barrington

Epidemiological evidence suggest that tea is protective of cancer and cardiovascular disease. However, in general, studies show a more consistent health effect for green tea compared to black tea, suggesting that nuances exist between their physiological effects. The chemical composition … Continue reading →

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Tannins

Posted on May 21, 2011 by Robert Barrington

Flavonoids represent a large group of biologically active plant compounds that have been shown to possess health benefits to humans who consume them regularly. Many flavonoids can become polymerised into much larger molecules as a result of metabolism within plants … Continue reading →

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