Almonds reduce biomarkers of lipid peroxidation in older hyperlipidemic subjects
Nut consumption has been associated with reduced coronary heart disease (CHD) risk. In addition to cholesterol-lowering properties; almonds have been shown to lower oxidized LDL concentrations. However; little is known regarding their effects on other markers of oxidative stress. The dose-response effects of whole almonds; taken as snacks; were compared with low-saturated fat (
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 […]
A survey of the bacteriological quality of preroasted peanut; almond; cashew; hazelnut; and Brazil nut kernels received into three Australian nut-processing facilities over a period of 3 years
There is little information about bacteriological quality of preroasted kernels available in the public domain. An investigation of the bacteriological quality of preroasted peanut; almond; cashew; hazelnut; and Brazil nut kernels received into three Australian nut-processing facilities was performed over a period of 3 years. A total of 836 samples were analyzed for aerobic plate […]
Ultracentrifugal and polyacrylamide gel electrophoretic studies of extractability and stability of almond meal proteins
Effect of almond consumption on stool weight and stool fat.
Sampling almonds for aflatoxin; part II: estimating risks associated with various sampling plan designs
About 100 nations have established regulatory limits for aflatoxin in food and feeds. Because these limits vary widely from one country to another; the Codex Alimentarius Commission; working through the Codex Committee on Food Additives and Contaminants; has initiated work to harmonize aflatoxin limits and sampling plans for almonds; pistachios; hazelnuts; and Brazil nuts. Studies […]
Almonds vs. complex carbohydrates in a weight reduction program
OBJECTIVE: To evaluate the effect of an almond-enriched (high monounsaturated fat; MUFA) or complex carbohydrate-enriched (high carbohydrate) formula-based low-calorie diet (LCD) on anthropometric; body composition and metabolic parameters in a weight reduction program. DESIGN: A randomized; prospective 24-week trial in a free-living population evaluating two distinct macronutrient interventions on obesity and metabolic syndrome-related parameters during […]
Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate
The Nutrition Facts label on a bag of almonds lists 1 gram of saturated fat per serving. Is this the same type of saturated fat that's in a hamburger?
Effects of roasting; blanching; autoclaving; and microwave heating on antigenicity of almonds.
Whole; unprocessed Nonpareil almonds were subjected to a variety of heat processing methods that included roasting (280; 300; and 320 degrees F for 20 and 30 min each; and 335 and 350 degrees F for 8; 10; and 12 min each); autoclaving (121 degrees C; 15 psi; for 5; 10; 15; 20; 25; and 30 […]