Formation of Lipid Oxidation and Isomerization Products during Processing of Nuts and Sesame Seeds
The aim of the present study was to quantify some nutritional and safety quality parameter changes that take place in nuts (roasting) and sesame seeds (dehulling; roasting; milling; and sterilization) during processing. Such evaluation was based on chemical analysis of various indicators of lipid alteration in raw and processed pistachios; almonds; peanuts; and tahina. Lipid […]
Antioxidant properties of dried plum ingredients in raw and precooked pork sausage
Raw pork sausages with no antioxidant (control); 3% or 6% dried plum puree (DP); 3% or 6% dried plum and apple puree (DPA); or 0.02% butylated hydroxytoluene and butylated hydroxyanisole (BHA/BHT) were (1) stored raw in chubs at 4 degrees C (RR) and evaluated weekly over 28 d; (2) cooked as patties; vacuum packaged; and […]
Tree Nuts and Peanuts as Components of a Healthy Diet
Nuts have been part of the diet for thousands of years. In 2003; a Qualified Health Claim was approved; stating that eating 1.5 oz (42 g) of nuts per day may reduce the risk of heart disease. Usual intakes fall short of this recommendation. About one-third of Americans report consuming nuts (tree nuts or peanuts) […]
Dried plum polyphenols attenuate the detrimental effects of TNF-alpha on osteoblast function coincident with up-regulation of Runx2; Osterix and IGF-I
Previous studies have demonstrated that dried plums which contain high amounts of polyphenols can restore bone mass and structure; and significantly increase indices of bone formation. The purpose of this study was to determine how dried plum polyphenols influence osteoblast activity and mineralized nodule formation under normal and inflammatory conditions. MC3T3-E1 cells were plated and […]
Consumption of restructured meat products with added walnuts has a cholesterol-lowering effect in subjects at high cardiovascular risk: a randomized; crossover; placebo-controlled study
BACKGROUND: Diet and lifestyle are modifiable factors involved in the development and prevention of non-communicable diseases; including cardiovascular disease. Nut consumption; particularly walnut intake; has been inversely related to incident coronary heart disease (CHD) in observational studies and to improved lipid profiles in short-term feeding trials. OBJECTIVE: To assess the potential functional effect associated with […]
Small changes in snacking behavior: the potential impact on CVD mortality
OBJECTIVE: To examine the potential public health impact on CHD and stroke mortality of replacing one 'unhealthy' snack with one 'healthy' snack per person; per day; across the UK population. METHODS: Nutritional information was obtained for different 'unhealthy' (such as crisps; chocolate bars; cakes and pastries) and 'healthy' snack products (such as fresh fruit; dried […]
Predicting the growth/no-growth boundary and ochratoxin A production by Aspergillus carbonarius in pistachio nuts
Black aspergilli are the main fungal contaminants in pistachio nuts. Ochratoxin A (OTA) production has been repeatedly reported in Aspergillus section Nigri; OTA has been occasionally detected in pistachio nuts in high concentrations. The aim of this study was to develop suitable validated models to predict the growth and OTA production boundaries by an Aspergillus […]
Effect of almonds on insulin secretion and insulin resistance in nondiabetic hyperlipidemic subjects: a randomized controlled crossover trial
Nuts appear to have a marked effect in cohort studies in reducing the risk of coronary heart disease (CHD); but their demonstrated ability to lower cholesterol can only explain a proportion of the reduction in risk. Our aim was to assess whether improvement in carbohydrate metabolism provides a further explanation for the effect of nuts […]
Characterization and Antioxidative Properties of Oligomeric Proanthocyanidin from Prunes; Dried Fruit of Prunus domestica L
A prune extract was separated by an antioxidant-guided assay to obtain an oligomeric proanthocyanidin fraction. The antioxidative oligomer was characterized as a procyanidin oligomer with an average polymerization degree of five and composed of epicatechin and catechin units. The antioxidative activity of the oligomer showed greater potency than chlorogenic acid which is known as an […]