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Biochemistry Food Chemistry

The chemistry of spinach: the iron myth and ‘spinach teeth’

“Spinach is a good source of iron” – a myth, but a surprisingly persistent one. The story behind the myth and the chemistry that debunks it are fascinating. Here we look at both, as well as the chemical explanation behind the ‘spinach teeth’ phenomenon.

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RealTimeChem

RTC Week 2015 – #4: Deuterating Fatty Acids to Treat Diseases

This week (19th Oct–24th October) is Real Time Chem Week (if that means nothing to you,check out their FAQ page here!). As part of it, we’re featuring the RTC Week competition-winning entries of five different chemists here on Compound Interest, with a different feature every day this week. Today’s feature takes a look at how deuterating fatty […]

Categories
Food Chemistry

A Guide to the Different Types of Fat

Fat is an important nutrient in our diets, but there’s a lot of talk of different types of fats, and whether these types are beneficial or harmful to our health. These different fat classifications have their roots in chemistry – and chemistry can also help explain their effects. This graphic takes a look at the […]