Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts [Caryaillinoinensis (Wangenh) C. Koch]
Biochemical properties of the fresh and frozen black currants and juices
Phenolic composition and antioxidant capacities of ten Algerian date (Phoenix dactylifera L.) cultivars: A comparative study
Phenolic compounds and antioxidant capacities of ten Algerian date (Phoenix dactylifera L.) cultivars were investigated. The total phenolic, flavonoid, flavonol and condensed tannin contents of the different cultivars were measured using colorimetric methods. Free phenolic acid and flavonoid profiles of the date cultivars were analyzed by high performance liquid chromatography with diode array detection (HPLC-DAD), […]
Berry components inhibit α-glucosidase in vitro: Synergies between acarbose and polyphenols from black currant and rowanberry
Polyphenol-rich extracts from certain berries inhibited α-glucosidase activity in vitro. The two most effective berry extracts, from black currant and rowanberry, inhibited α-glucosidase with IC50 values respectively of 20 and 30 μg GAE/ml and were as effective as the pharmaceutical inhibitor, acarbose. These berry extracts differed greatly in their polyphenol composition: black currant was dominated […]
The beneficial effects of tree nuts on the aging brain
Discrepancy between the Atwater factor predicted and empirically measured energy values of almonds in human diets
Nutrition Labeling to Prevent Obesity: Reviewing the Evidence from Europe
Overweight and obesity are major public health problems in the European Union (EU). Providing nutrition information on foods and menus is considered a relevant means to guide consumers toward more healthful food choices, in part characterized by adequate energy intakes to achieve and maintain a healthy body weight. Various formats of back-of-pack and front-of-pack nutrition […]