Sphingolipid and other constituents from almond nuts (Prunus amygdalus Batsch).

One sphingolipid; 1-O-beta-D-glucopyranosyl-(2S;3R;4E;8Z)-2-[(2R)-2-hydroxyhexadecanoylamino]-4;8-octadecadiene-1;3-diol; and four other constituents; beta-sitosterol; daucosterol; uridine; and adenosine; have been isolated from the nuts of almond (Prunus amygdalus). Complete assignments of the proton and carbon chemical shifts for the sphingolipid were accomplished on the basis of high-resolution 1D and 2D NMR data. All of these compounds are being reported from almond […]

Chemical composition of walnuts (Juglans regia L.) grown in New Zealand

Walnuts (Juglans regia L.) were collected during the 1997 harvest from 12 different cultivars of trees grown in a replicated trial in an experimental orchard at Lincoln University. Two US commercial cultivars (Tehama and Vina); three European commercial cultivars (Esterhazy; G139; G120) and eight New Zealand selections (Rex; Dublin's Glory; Meyric; Stanley; 150; 151; 153) […]

Other relevant components of nuts: phytosterols; folate and minerals.

Nuts contain significant amounts of essential micronutrients that are associated with an improved health status when consumed at doses beyond those necessary to prevent deficiency states. Nuts do not contain cholesterol; but they are rich in chemically related phytosterols; a class of compounds that interfere with intestinal cholesterol absorption and thus help lower blood cholesterol. […]