Effects of almond dietary supplementation on coronary heart disease lipid risk factors and serum lipid oxidation parameters in men with mild hyperlipidemia
Objectives: Oxidation and level of plasma lipids are closely implicated in the development of coronary heart disease (CHD). Dietary almond supplementation may participate in beneficial effects on CHD lipid risk factor levels and their susceptibility to oxidative modification. The aim of this study was to evaluate the effects of dietary supplementation with almond on serum […]
Most-probable-number determination of salmonella levels in naturally contaminated raw almonds using two sample preparation methods
Pathogens occurring in particulate foods may be unevenly distributed; which may impact interpretation of most-probable-number (MPN) values. The MPN analysis of Salmonella in naturally contaminated raw almonds was conducted using two sample preparation methods. Raw almond kernels (3;698 samples) and inshell almonds (455 samples) were collected from almond processors throughout California during the 2006 and […]
Characteristics of some almond kernel and oils.
The proximate properties; the fatty acid and mineral contents of different almond kernel varieties were determined. The crude protein contents of kernels ranged between 12.7% (guara) and 16.3% (cristomorto). The oil yields from these kernels were established between 48.8% (cristomorto) and 55.7% (ferragnes). The acidity value of oils were found between 1.389 and 3.559%. In […]
Effect of increasing climatic water deficit on some leaf and stomatal parameters of wild and cultivated almonds under Mediterranean conditions.
The prevailing environmental conditions; temperature in particular; drive seasonal changes both in leaf development and stomatal characteristics. In order to ascertain the effect of increases in climatic water deficit on some leaf and stomatal parameters under field conditions; a study was carried out on two sets of leaves (spring and summer) on a large sample […]
Postprandial effects of almond consumption on human osteoclast precursorsÂan ex vivo study
Consumption of almonds has been associated with increased bone mineral density; but the direct effects of almonds on bone cells are not known. We determined whether serum obtained following the consumption of a meal containing 60 g of almonds affects human osteoclast formation; function; and gene expression in vitro. Human osteoclast precursors were cultured in […]
Almond consumption and cardiovascular risk factors in adults with prediabetes
OBJECTIVE: The authors tested the hypothesis that in adults with prediabetes; an almond-enriched American Diabetes Association (ADA) diet improves measures of insulin sensitivity and other cardiovascular risk factors compared with an ADA nut-free diet. METHODS: DESIGN: Randomized parallel-group trial. SETTING: Outpatient dietary counseling and blood analysis. SUBJECTS: Sixty-five adult participants with prediabetes. INTERVENTION: Sixteen weeks […]
Hepatoprotective effects of almond oil against carbon tetrachloride induced liver injury in rats
This research aimed at evaluating the protective effects of almond oil against acute hepatic injury induced by carbon tetrachloride in rats. The study results showed that animals received almond oil prior to the administration of CCl4 significantly decreased serum alanine aminotransferase (ALT); aspartate aminotransferase (AST); alkaline phosphatase (ALP) and lactate dehydrogenase (LDH) activities; and total […]
Neuroprotective effects of almond skins in experimental spinal cord injury
Background & Aims: Functional deficits following spinal cord injury (SCI) arise from both mechanical injury and from secondary tissue reactions involving inflammation. Natural almond skins (NS) were tested to evaluate anti-inflammatory effects on an animal model of SCI. Methods: SCI was induced by the application of vascular clips to the dura via a four-level T5ÂT8 […]
Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology
Considering the importance of acrylamide in heated foods; a study was conducted to find optimum conditions for roasting that will produce minimal acrylamide concentration in tropical almond nuts. The data obtained were analysed using response surface methodology. The results revealed that the most significant (P < 0.05) roasting conditions that affect the acrylamide concentration were […]
Almond quality as influenced by radio frequency heat treatments for disinfestation
Increased regulation of chemical fumigants has forced the almond industry to seek alternatives for postharvest control of insect pests in raw almonds. This paper reports developments of non-chemical treatment for postharvest disinfestation of almonds using radio frequency (RF) energy. A pilot-scale 27 MHz RF unit was used to evaluate effects of a RF treatment protocol […]