Postprandial effects of almond consumption on human osteoclast precursors-an ex vivo study

Consumption of almonds has been associated with increased bone mineral density; but the direct effects of almonds on bone cells are not known. We determined whether serum obtained following the consumption of a meal containing 60 g of almonds affects human osteoclast formation; function; and gene expression in vitro. Human osteoclast precursors were cultured in […]

A review of composition studies of cultivated almonds: Macronutrients and micronutrients

Prunus dulcis; the cultivated sweet almond; has long been recognized as a source of nutrients in many traditional diets; and is increasingly promoted as a healthy snack and ingredient. This paper reviews the global research over the past 50 years that has contributed to knowledge on the composition and characterization of almond macronutrients and micronutrients; […]

In vivo Antigenotoxic and Anticlastogenic Effects of Fresh and Processed Cashew (Anacardium occidentale) Apple Juices

Cashew apple juice and cajuina (processed juice) are drinks widely consumed in northeast Brazil. In vitro studies have shown that both juices have antimutagenic activity as well as antioxidant effects. These juices contain vitamins; carotenoids; and phenolic compounds. This in vivo study assessed the antigenotoxic and anticlastogenic effects of both drinks against genotoxicity and mutagenicity […]

Nutritional quality of 18 date fruit varieties

The aim of the present study was to analyze and compare the chemical and physical properties of 18 varieties of the date fruits from date palm (Phoenix dactylifera); which are regarded as popular fruit commodities among the populace of the Middle Eastern peninsula. Dietary fiber; proximate analysis; micronutrients (micro-elements and macro-elements) and physical properties (weight; […]

Effects of drying and pretreatment on the nutritional and functional quality of raisins

The close relationship between the consumption of fruits and health status stems from the nutritional and non-nutritional compounds found in fruits which play a key role in the prevention of different diseases. However; fruit processing and storage greatly affect fruit compounds. The aim of the present work was to study the influence of processing on […]

Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts; kernels; and testa

The effect of roasting on the content of phenolic compounds and antioxidant properties of cashew nuts and testa was studied. Whole cashew nuts; subjected to low-temperature (LT) and high-temperature (HT) treatments; were used to determine the antioxidant activity of products. Antioxidant activities of cashew nut; kernel; and testa phenolics extracted increased as the roasting temperature […]

Occurrence and Estimation of trans-Resveratrol in One-Year-Old Canes from Seven Major Chinese Grape Producing Regions

The concentration of trans-resveratrol in 165 grape cane samples from three major grape production regions and four large distribution centers of Chinese wild Vitis species were determined by reversed-phase high-performance liquid chromatography (HPLC). Among the different genotype groups and purpose of uses; cultivars of V. vinifera had much higher amounts of trans-resveratrol than did the […]

Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey.

Abstract: Fig has been a typical fruit component of the health-promoting Mediterranean diet for a very long time. Phytochemical characters and antioxidant capacity of green-; yellow-; brown-; purple-; and black-fruited fig (Ficus carica L.) accessions were investigated. In this study; total phenolics (TP); total anthocyanins (TA); fructose (FRUC); glucose (GLUC); sucrose (SUC); and variables (such […]

Catechin and epicatechin in testa and their association with bioactive compounds in kernels of cashew nut (Anacardium occidentale L.)

Catechins in testa and bioactive compounds in testa-free and testa-containing kernels of cashew nuts were analyzed. The cashew nut testa contained (+)-catechin and (-)-epicatechin with concentrations of 5.70 and 4.46 g per kg DM; respectively. Testa-containing kernels revealed significantly higher levels of ß-carotene (218 vs. 89.6 µg/kg DM); lutein (525 vs. 292 µg/kg DM); and […]