Effect of Polyphenol-Rich Extract from Walnut on Diet-Induced Hypertriglyceridemia in Mice via Enhancement of Fatty Acid Oxidation in the Liver
The kernel pellicles of walnut are rich in ellagitannins with antioxidative activity. A polyphenol-rich extract from walnuts (WP; 45% polyphenol) was prepared and evaluated for its hypolipidemic effect in high fat diet fed mice. Oral administration of WP (100 and 200 mg/kg) significantly reduced liver weight and liver and serum triglycerides (TG). Hepatic beta-oxidation in […]
Antioxidant Activity of Hazelnut Skin Phenolics
Phenolic compounds were extracted from hazelnut skin using 80% (v/v) aqueous acetone or methanol. The crude extracts were applied onto a Sephadex LH-20 column for two fractionations (Fr. I and Fr. II). Fr. I consisting of low-molecular-weight phenolics was eluted by ethanol; whereas Fr. II consisting of tannins was obtained using acetone/water (1:1; v/v) as […]
Effects of processing on immunoreactivity of cashew nut (Anacardium occidentale L.) seed flour proteins
Cashew nut seeds were subjected to processing including autoclaving (121 degrees C for 5; 10; 20; and 30 min); blanching (100 degrees C for 1; 4; 7; and 10 min); microwave heating (1 and 2 min each at 500 and 1000 W); dry roasting (140 degrees C for 20 and 30 min; 170 degrees C […]
Biochemical Characterization of Soluble Proteins in Pecan [Carya illinoinensis (Wangenh.) K. Koch]
Pecans (cv. Desirable) contained approximately 10% protein on a dry weight basis. The minimum nitrogen solubility (5.9-7.5%) at 0.25-0.75 M trichloroacetic acid represented the nonprotein nitrogen. Among the solvents assessed for protein solubilization; 0.1 M NaOH was the most effective; while borate saline buffer (pH 8.45) was judged to be optimal for protein solubilization. The […]
Formation of Lipid Oxidation and Isomerization Products during Processing of Nuts and Sesame Seeds
The aim of the present study was to quantify some nutritional and safety quality parameter changes that take place in nuts (roasting) and sesame seeds (dehulling; roasting; milling; and sterilization) during processing. Such evaluation was based on chemical analysis of various indicators of lipid alteration in raw and processed pistachios; almonds; peanuts; and tahina. Lipid […]
Oxidative Stability of Tree Nut Oils
The oxidative stability of selected tree nut oils was examined. The oils of almond; Brazil nut; hazelnut; pecan; pine nut; pistachio; and walnut were extracted using two solvent extraction systems; namely; hexane and chloroform/methanol. The chloroform/methanol system afforded a higher oil yield for each tree nut type examined (pine nut had the highest oil content; […]
In Vitro Activity of Almond Skin Polyphenols for Scavenging Free Radicals and Inducing Quinone Reductase
Observational studies and clinical trials suggest nut intake; including almonds; is associated with an enhancement in antioxidant defense and a reduction in the risk of cancer and cardiovascular disease. Almond skins are rich in polyphenols (ASP) that may contribute to these putative benefits. To assess their potential mechanisms of action; we tested the in vitro […]
Release of protein; lipid; and vitamin E from almond seeds during digestion
The evaluation of the bioaccessibility of almond nutrients is incomplete. However; it may have implications for the prevention and management of obesity and cardiovascular disease. This study quantified the release of lipid; protein; and vitamin E from almonds during digestion and determined the role played by cell walls in the bioaccessibility of intracellular nutrients. Natural […]
Variability of Oil Content and of Major Fatty Acid Composition in Almond (Prunus amygdalus Batsch) and Its Relationship with Kernel Quality
Oil content and fatty acid composition were determined for two years in the kernel oil of eight cultivars and 47 advanced self-compatible almond genotypes developed in an almond breeding program. Considerable variation between genotypes was found for all parameters. Oil content ranged from 48% to 67% of the total kernel dry weight but was consistent […]
Walnut Polyphenols Prevent Liver Damage Induced by Carbon Tetrachloride and d-Galactosamine: Hepatoprotective Hydrolyzable Tannins in the Kernel Pellicles of Walnut
The polyphenol-rich fraction (WP; 45% polyphenol) prepared from the kernel pellicles of walnuts was assessed for its hepatoprotective effect in mice. A single oral administration of WP (200 mg/kg) significantly suppressed serum glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) elevation in liver injury induced by carbon tetrachloride (CCl 4); while it did not […]