Acute effect of nut consumption on plasma total polyphenols; antioxidant capacity and lipid peroxidation
BACKGROUND: Nuts have been shown to have beneficial effects on human health due to the healthy fat content; however; the effect of antioxidants (i.e. polyphenols) in nuts have not been fully investigated. The present study aimed to assess the immediate effect of a polyphenol-rich meal (75% of energy from nuts: walnuts or almonds) and a […]
Potential prebiotic properties of almond (Amygdalus communis L.) seeds
Almonds are known to have a number of nutritional benefits; including cholesterol-lowering effects and protection against diabetes. They are also a good source of minerals and vitamin E; associated with promoting health and reducing the risk for chronic disease. For this study we investigated the potential prebiotic effect of almond seeds in vitro by using […]
Brazil nut ingestion increased plasma selenium but had minimal effects on lipids; apolipoproteins; and high-density lipoprotein function in human subjects
The Brazil nut (Bertholletia excelsa) of the Amazon region is consumed worldwide. It is rich in both monounsaturated fatty acids and polyunsaturated fatty acids and is known for its high selenium content. This study tested the hypothesis whether the consumption of this nut could affect the plasma lipids and apolipoproteins and some functional properties of […]
Nuts: the american position
Dietary fat quality: a nutritional epidemiologist's view
Food consumption patterns in a mediterranean region: does the mediterranean diet still exist?
AIMS: To assess the food consumption patterns in the adult population of a Mediterranean region: the Balearic Islands (BI). METHODS: A cross-sectional nutritional survey was carried out in the BI between 1999 and 2000. A random sample (n = 1;200) of the adult population (16-65 years) was interviewed. Dietary habits were assessed by means of […]
A daily supplement of almonds can induce favorable nutrient modifications for chronic disease prevention to an individual's habitual diet
Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation
Boneless beef roasts (Semimembranosus + Adductor) were injected (20%) with a brine containing (1) no plum ingredient (control); (2) 2.5 or 5% fresh plum juice concentrate (FP); (3) 2.5 or 5% dried plum juice concentrate (DP); or (4) 2.5 or 5% spray dried plum powder (PP). Whole roasts were cooked; vacuum-packaged and stored at