Functional properties of select edible oilseed proteins
Borate saline buffer (0.1 M; pH 8.45) solubilized proteins from almond; Brazil nut; cashew nut; hazelnut; macadamia; pine nut; pistachio; Spanish peanut; Virginia peanut; and soybean seeds were prepared from the corresponding defatted flour. The yield was in the range from 10.6% (macadamia) to 27.4% (almond). The protein content; on a dry weight basis; of […]
The effects of hazelnut oil usage on live weight; carcass; rumen; some blood parameters and femur head ash in Akkaraman lambs
This study was carried out to determine the effects of hazelnut oil supplementation in the diets on growth; carcass and blood parameters as well as rumen pH; protozoa quantity and femur head ash in Akkaraman lambs. Forty native Akkaraman lambs were used. The lambs were divided into two groups as treatment and control. The treatment […]
Chronic and acute effects of walnuts on antioxidant capacity and nutritional status in humans: a randomized; cross-over pilot study
BACKGROUND: Compared with other common plant foods; walnuts (Juglans regia) are consistently ranked among the highest in antioxidant capacity. In vitro; walnut polyphenols inhibit plasma and LDL oxidation; while in animal models they lower biomarkers of oxidative stress and raise antioxidant capacity. A limited number of human feeding trials indicate that walnuts improve some measures […]
The phytochemical composition and antioxidant actions of tree nuts
In addition to being a rich source of several essential vitamins and minerals; mono- and polyunsaturated fatty acids; and fiber; most tree nuts provide an array of phytochemicals that may contribute to the health benefits attributed to this whole food. Although many of these constituents remain to be fully identified and characterized; broad classes include […]
Nutritional concerns; health and survival in old age
The ageing process is-apart from chance or good luck-not only influenced by factors intrinsic to the individual; but also by extrinsic factors that include environmental and lifestyle variables. This paper deals with the epidemiological evidence for the role of dietary patterns and key nutritional concerns in relation to survival and ageing related disorders that present […]
Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.)
A total of 18 natural and roasted hazelnut varieties (namely; Aci; Cavcava; Cakildak; Fosa; Ham; Incekara; Kalinkara; Kan; Karafindik; Kargalak; Kus; Mincane; Palaz; Sivri; Tombul; Uzunmusa; Yassi Badem; and Yuvarlak Badem); grown in the Giresun province of Turkey; were compared for their differences in oil content and fatty acid profiles. The oil content in natural […]
The role of omega-3 fatty acids in the prevention and treatment of the common mental disorders
Tree nut consumption improves nutrient intake and diet quality in US adults: an analysis of National Health and Nutrition Examination Survey (NHANES) 1999-2004
Recent epidemiologic studies assessing tree nut (almonds; Brazil nuts; cashews; hazelnuts; macadamia nuts; pecans; pine nuts; pistachios; and walnuts) consumption and the association with nutrient intake and diet quality are lacking. This study determined the association of tree nut consumption and nutrient intake and diet quality using a nationally representative sample of adults. Adults 19+ […]
Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) D.A. Webb)
In the present work the effects of the harvest time on variation of the quality parameters of several almond cultivars were evaluated. Studied cultivars came originally from three different countries: Italy (Supernova; Falsa Barese; Genco and Tuono); France (Ferragnes; Lauranne and Stelliette); Spain (Glorieta and Mas Bovera). The samples were collected in a field of […]
Antioxidant activities and chemical profiles of pyroligneous acids from walnut shell
Three kinds of pyroligneous acids were prepared from walnut shell at different temperature ranges (low: 90~150 °C; SP1; middle: 151~310 °C; SP2; and high: 311~550 °C; SP3). The chemical profiles of the acids were established by GC-MS. Antioxidant activities of the acids were investigated from the aspects of DPPH free radical scavenging capacity; hydroxyl free […]