Dried plums (prunes) reduce atherosclerosis lesion area in apolipoprotein E-deficient mice
Dried plums are a fruit high in pectin with substantial antioxidant activity. Previous studies in rats and man indicate that dried plums or plum fibre lower liver and plasma cholesterol; respectively. The apoE-deficient mouse; which develops atherosclerotic lesions rapidly when fed cholesterol; was used to determine the ability of dried plums to reduce atherosclerosis. Diets […]
Adherence to Mediterranean diet and health status: meta-analysis
OBJECTIVE: To systematically review all the prospective cohort studies that have analyzed the relation between adherence to a Mediterranean diet; mortality; and incidence of chronic diseases in a primary prevention setting. DESIGN: Meta-analysis of prospective cohort studies. DATA SOURCES: English and non-English publications in PubMed; Embase; Web of Science; and the Cochrane Central Register of […]
Breakfast: a good habit; not a repetitive custom
In developed countries; obesity is the most frequent nutritional disorder; and overweight and obesity prevalences have increased whilst physical activity and breakfast consumption have declined. There is growing scientific interest in the possible role of breakfast in weight control and in factors such as appetite control; dietary quality and reduced risk for chronic diseases. The […]
Resveratrol: a natural compound with pharmacological potential in neurodegenerative diseases
Resveratrol is a phytoalexin structurally related to stilbenes; which is synthesized in considerable amounts in the skin of grapes; raspberries; mulberries; pistachios and peanuts; and by at least 72 medicinal and edible plant species in response to stress conditions. It was isolated in 1940 and did not maintain much interest for around five decades until […]
In vivo and T Cell Cross-Reactivity between Walnut; Cashew and Peanut
Background: Examination of IgE cross-reactivity among nuts has been limited to in vitro experiments. Cross-reactivity studies of nuts at the T cell level are difficult to interpret because of the inability to determine which cellular responses are from a true sensitization and which are due to cross-reactivity. Using a mouse model in which the sensitizing […]
Second International Nuts and Health Symposium; 2007: Introduction
Biochemical Characterization of Soluble Proteins in Pecan [Carya illinoinensis (Wangenh.) K. Koch]
Pecans (cv. Desirable) contained approximately 10% protein on a dry weight basis. The minimum nitrogen solubility (5.9-7.5%) at 0.25-0.75 M trichloroacetic acid represented the nonprotein nitrogen. Among the solvents assessed for protein solubilization; 0.1 M NaOH was the most effective; while borate saline buffer (pH 8.45) was judged to be optimal for protein solubilization. The […]
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) […]