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 […]
Effect of almonds on insulin secretion and insulin resistance in nondiabetic hyperlipidemic subjects: a randomized controlled crossover trial
Nuts appear to have a marked effect in cohort studies in reducing the risk of coronary heart disease (CHD); but their demonstrated ability to lower cholesterol can only explain a proportion of the reduction in risk. Our aim was to assess whether improvement in carbohydrate metabolism provides a further explanation for the effect of nuts […]
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; […]
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 […]
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 […]
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 […]