The effects of a raisin-almond pre-event meal on indices of energy and fatigue in young; trained soccer players (10-12 years of age) playing a standard game. Sphera Foundation and Health Research and Studies Center; http://www.calraisins.org
Nuts and plasma lipids: an almond-based diet lowers LDL-C while preserving HDL-C.
OBJECTIVE: To compare lipid-altering effects of an almond-based diet with an olive oil-based diet; against a cheese and butter-based control diet. METHODS: Forty-five free-living hyperlipidemic men (n = 12) and women (n = 33) with a mean plasma total cholesterol (TC) of 251 +/- 30 mg/dL followed one of three diets; almond-based; olive oil-based; or […]
Effect of a diet high in monounsaturated fat from almonds on plasma cholesterol and lipoproteins.
The effect of almonds as part of a low saturated fat; low cholesterol; high-fiber diet was studied in 26 adults (13 men; 13 women). The baseline diet was modified in a similar way for all subjects by limiting meat; fatty fish; high-fat milk products; eggs; and saturated fat. Grains; beans; vegetables; fruit; and low-fat milk […]
Effects of plant-based diets high in raw or roasted almonds; or roasted almond butter on serum lipoproteins in humans.
OBJECTIVE: To compare the lipid-altering effect of roasted salted almonds and roasted almond butter with that of raw almonds; as part of a plant-based diet. METHODS: Thirty-eight free-living; hypercholesterolemic men (n = 12) and women (n = 26) with a mean total serum cholesterol (TC) of 245 + 29 mg/dL (mean + SD) followed a […]
Antiradical activity of extracts of almond and its by-products
Antioxidant activities of ethanolic extracts of whole almond seed, brown skin, and green shell cover were evaluated using different free radical trapping assays. Trolox equivalent antioxidant capacity assay revealed that the total antioxidant capacities of brown skin and green shell cover extracts were 13 and 10 times greater than that of the whole seed extract […]
Solubilization; electorphoretic characterization and in vitro digestibility of almond (Prunus amygdalus) proteins
Sphingolipid and other constituents from almond nuts (Prunus amygdalus Batsch).
One sphingolipid; 1-O-beta-D-glucopyranosyl-(2S;3R;4E;8Z)-2-[(2R)-2-hydroxyhexadecanoylamino]-4;8-octadecadiene-1;3-diol; and four other constituents; beta-sitosterol; daucosterol; uridine; and adenosine; have been isolated from the nuts of almond (Prunus amygdalus). Complete assignments of the proton and carbon chemical shifts for the sphingolipid were accomplished on the basis of high-resolution 1D and 2D NMR data. All of these compounds are being reported from almond […]
Biochemical characterization of amandin; the major storage protein in almond (Prunus dulcis L.).
The almond major storage protein; amandin; was prepared by column chromatography (amandin-1); cryoprecipitation (amandin-2); and isoelectric precipitation (amandin-3) methods. Amandin is a legumin type protein characterized by a sedimentation value of 14S. Amandin is composed of two major types of polypeptides with estimated molecular weights of 42-46 and 20-22 kDa linked via disulfide bonds. Several […]