Out-of-hand nut consumption is associated with improved nutrient intake and health risk markers in US children and adults: National Health and Nutrition Examination Survey 1999-2004.
Pistachio nuts: composition and potential health benefits
Phytochemical composition and antioxidant capacity of various botanical parts of the fruits of Prunus x domestica L. from the Lorraine region of Europe
Mirabelle plums represent a famous fruit from the Lorraine region, however little is known about their phytochemical composition. The oil of the fruit contained predominantly oleic acid (59%) and linoleic acid (29%). The total content of phenolic antioxidants in the whole fruits was 5.338 g/kg with 456 mg/kg (9%), 701 mg/kg (13%) and 4159 mg/kg […]
Evidence for the involvement of the monoaminergic system, but not the opioid system in the antidepressant-like activity of ellagic acid in mice
Dietary flavonoids possess a multiplicity of neuroprotective actions in various central nervous pathophysiological conditions including depression. Ellagic acid is a polyphenolic compound that occurs in plants such as raspberries, nuts and eucalyptus species. The present study was designed to investigate the antidepressant-like effect of ellagic acid in mice using forced swimming test (FST) and tail […]
Inductively coupled plasma-mass spectrometry (ICP-MS) and -optical emission spectroscopy (ICP–OES) for determination of essential minerals in closed acid digestates of peanuts (Arachis hypogaea L.).
Validated methods to measure the essential mineral composition of food matrices are needed to satisfy the analytical requirements of product development, quality control, and food regulatory authorities. We investigated the use of inductively coupled plasma–optical emission spectroscopy (ICP–OES) and -mass spectrometry (ICP-MS), with and without the use of a dynamic reaction cell (DRC), to analyse […]
Evaluation of the total phenolics and quercetin content of foliage in mycorrhizal grape (Vitis vinifera L.) varieties and effect of postharvest drying on quercetin yield
Chemical and Structural Characterisation of Almond Oil Bodies and Bovine Milk Fat Globules
Lipids in almonds are present as oil bodies in the nut. These oil bodies are surrounded by a membrane of proteins and phospholipids and are a delivery vehicle of energy in the form of triglycerides; similarly to the more studied bovine milk fat globule membrane. Chemical; physical and microscopic analyses revealed major differences in the […]
Changes in the phenolic and lipophilic composition; in the enzyme inhibition and antiproliferative activity of Ficus carica L. cultivar Dottato fruits during maturation
Fruits of Ficus carica cultivar Dottato from Italy were examined to assess how the stage of ripeness influences their chemical composition; antioxidant activity; pancreatic lipase inhibition and antiproliferative properties on C32 melanoma cells. First harvested fruits (June) showed a major content in furanocoumarins and pyranocoumarins whereas the fruits collected in September showed the highest polyphenolic […]
Profiling of bioactive compounds in cultivars of Runner and Valencia peanut market-types using liquid chromatography/APCI mass spectrometry
Peanuts are classified into four market-types (Runners; Spanish; Virginia and Valencia) Studies on their phytochemical composition have focused mainly on market-types other than Valencia. The objectives of this study are to evaluate the phytochemical composition of cultivars of Valencia and Runner market-types. Extracts of twenty-five peanut cultivars of Runner and Valencia market-types were analyzed using […]
Tree nut phytochemicals: composition; antioxidant capacity; bioactivity; impact factors. A systematic review of almonds; Brazils; cashews; hazelnuts; macadamias; pecans; pine nuts; pistachios and walnuts
Tree nuts contain an array of phytochemicals including carotenoids; phenolic acids; phytosterols and polyphenolic compounds such as flavonoids; proanthocyanidins (PAC) and stilbenes; all of which are included in nutrient databases; as well as phytates; sphingolipids; alkylphenols and lignans; which are not. The phytochemical content of tree nuts can vary considerably by nut type; genotype; pre- […]