Hazelnut consumption decreases the susceptibility of LDL to oxidation; plasma oxidized LDL level and increases the ratio of large/small LDL in normolipidemic healthy subjects

OBJECTIVE: Nut consumption has beneficial effects on protection for development of atherosclerotic process. METHODS: Single intervention study design was used to determine the effects of hazelnut-enriched diet (1 g/kg/day) during 4 weeks period on atherogenic tendency of low-density lipoprotein (LDL) by evaluating susceptibility of LDL to oxidation; alpha-tocopherol content of LDL; LDL subfractions; plasma oxidized […]

Detection of hazelnuts and almonds using commercial ELISA test kits

Three commercial sandwich enzyme-linked immunosorbent assay (ELISA) test kits for the detection of hazelnuts and almonds were evaluated. Limits of detection and dynamic ranges were determined for hazelnuts and almonds spiked into cooked oatmeal; dipping chocolate; and muffins (baked). The limit of detection values varied from 1 to 38 mug/g; depending on the food matrix […]

Analysis of genes early expressed during Aspergillus flavus colonisation of hazelnut

Aflatoxins contamination by Aspergillus flavus is a matter of great concern for oil rich crops among which hazelnuts represent economically important agricultural commodities of Mediterranean countries; mainly used as mixed nuts or as ingredients in the bakery and confectionery industries. Since the biosynthetic pathway of aflatoxin biosynthesis has been elucidated in detail; expression analysis of […]

Cardioprotective roles of aged garlic extract; grape seed proanthocyanidin; and hazelnut on doxorubicin-induced cardiotoxicity

Doxorubicin (DXR) is a chemotherapeutic agent used effectively in the treatment of several childhood malignancies. During treatment; cardiotoxicity caused by cell damage due to the free oxygen radicals that are generated is a major limiting factor. This study was undertaken to determine whether DXR-induced cardiotoxicity could be prevented by natural foods with antioxidant properties such […]

Authentication and traceability study of hazelnuts from piedmont; Italy

Hazelnut is one of the most important items in high-quality food products from Piedmont; Italy. The 'Tonda Gentile delle Langhe' (TGL) variety is acknowledged all over the world as the best one; and it is particularly appreciated when used to provide flavor in chocolate products. Authentication and/or traceability studies must therefore be developed to safeguard […]

Component-resolved in vitro diagnosis of hazelnut allergy in Europe

BACKGROUND: Food allergy to hazelnut occurs both with and without concomitant pollen allergy. OBJECTIVE: We sought to evaluate a panel of hazelnut allergens for diagnosis of hazelnut allergy in Spain; Switzerland; and Denmark. METHODS: Fifty-two patients with a positive double-blind; placebo-controlled food challenge result with hazelnuts; 5 patients with a history of anaphylaxis; 62 patients […]

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 […]

The lipid messenger OEA links dietary fat intake to satiety

The association between fat consumption and obesity underscores the need to identify physiological signals that control fat intake. Previous studies have shown that feeding stimulates small-intestinal mucosal cells to produce the lipid messenger oleoylethanolamide (OEA) which; when administered as a drug; decreases meal frequency by engaging peroxisome proliferator-activated receptors-alpha (PPAR-alpha). Here; we report that duodenal […]

Priority Areas for Research on the Intake; Composition; and Health Effects of Tree Nuts and Peanuts

This article summarizes the main conclusions drawn from a conference on the health effects of nut consumption and identifies priority areas for future research. Individuals with higher intakes of nuts generally have higher intakes of many beneficial dietary constituents. More information is needed on nut composition; the bioavailability of nutrients; and other bioactive constituents. Better […]