Dose-dependent effects of walnuts on motor and cognitive function in aged rats
Aged rats show decrements in performance on motor and cognitive tasks that require the use of spatial learning and memory. Previously we have shown that these deficits can be reversed by the polyphenolics in fruits and vegetables. Walnuts; which contain the n-3 fatty acids % walnut diet for 8 weeks before motor and cognitive testing. […]
Tree Nut and Peanut Consumption in Relation to Chronic and Metabolic Diseases Including Allergy
The New and Emerging Research session highlighted the emerging understanding of both the positive and negative effects of nuts consumption on health. The limited nature of both experimental and epidemiological evidence for positive relationship(s) between nut intake and health were noted. Study inconsistency and limitations; particularly survey methodology; were explored. Recent results from epidemiologic studies […]
Nut; corn; and popcorn consumption and the incidence of diverticular disease
CONTEXT: Patients with diverticular disease are frequently advised to avoid eating nuts; corn; popcorn; and seeds to reduce the risk of complications. However; there is little evidence to support this recommendation. OBJECTIVE: To determine whether nut; corn; or popcorn consumption is associated with diverticulitis and diverticular bleeding. DESIGN AND SETTING: The Health Professionals Follow-up Study […]
Effects of pistachios on cardiovascular disease risk factors and potential mechanisms of action: a dose-response study
BACKGROUND: Nut consumption lowers cardiovascular disease (CVD) risk. Studies are lacking about the effects of pistachios; a nutrient-dense nut; on CVD risk factors; dose-response relations; and lipid-lowering mechanisms. OBJECTIVE: We evaluated the effects of 2 doses of pistachios; added to a lower-fat diet; on lipids and lipoproteins; apolipoprotein (apo)-defined lipoprotein subclasses; and plasma fatty acids. […]
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 […]
Possible Benefit of Nuts in Type 2 Diabetes
Nuts; including peanuts; are now recognized as having the potential to improve the blood lipid profile and; in cohort studies; nut consumption has been associated with a reduced risk of coronary heart disease (CHD). More recently; interest has grown in the potential value of including nuts in the diets of individuals with diabetes. Data from […]
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 […]