Prospective study of nut consumption; long-term weight change; and obesity risk in women
BACKGROUND: Data concerning the long-term association between nut consumption and weight change in a free-living population are sparse. OBJECTIVE: The objective was to determine the relation between nut consumption and long-term weight change. DESIGN: The participants were 51;188 women in the Nurses' Health Study II aged 20-45 y; who had no cardiovascular disease; diabetes; or […]
Almonds have a neutral effect on serum lipid profiles: a meta-analysis of randomized trials
Almond consumption may be associated with improvements in serum lipid profiles. The aim was to evaluate the influence of almonds on lipid parameters to help define the role of almonds as a lipid modulator. MEDLINE; EMBASE; Cochrane CENTRAL; and the Natural Medicines Comprehensive Database were searched through July 2008; with no language restrictions; for randomized […]
Assessment of the microbiological safety of edible roasted nut kernels on retail sale in England; with a focus on Salmonella
There is little published information on the prevalence of Salmonella in edible nut kernels. A study in early 2008 of edible roasted nut kernels on retail sale in England was undertaken to assess the microbiological safety of this product. A total of 727 nut kernel samples of different varieties were examined. Overall; Salmonella and Escherichia […]
Evaluation of dietary status with respect to trace element intake from dry fruits consumed in Pakistan: a study using instrumental neutron activation analysis
Instrumental neutron activation analysis has been utilized for the quantification of 24 major; minor and trace elements in dried apricots (Prunus armeniaca); dates (Phoenix dectylifera); figs (Ficus carica) and raisins (Vitis vinifera) using a low-power reactor as the neutron source. The weekly intakes of aluminium; arsenic; boron; calcium; chlorine; cobalt; chromium; iron; mercury; potassium; sodium; […]
Effects of walnut consumption on blood lipids and other cardiovascular risk factors: a meta-analysis and systematic review
BACKGROUND: Consumption of nuts has been associated with a decreased risk of cardiovascular disease events and death. Walnuts in particular have a unique profile: they are rich in polyunsaturated fatty acids; which may improve blood lipids and other cardiovascular disease risk factors. OBJECTIVES: We aimed to conduct a literature review and a meta-analysis to combine […]
Effect of Polyphenol-Rich Extract from Walnut on Diet-Induced Hypertriglyceridemia in Mice via Enhancement of Fatty Acid Oxidation in the Liver
The kernel pellicles of walnut are rich in ellagitannins with antioxidative activity. A polyphenol-rich extract from walnuts (WP; 45% polyphenol) was prepared and evaluated for its hypolipidemic effect in high fat diet fed mice. Oral administration of WP (100 and 200 mg/kg) significantly reduced liver weight and liver and serum triglycerides (TG). Hepatic beta-oxidation in […]
Antioxidant Activity of Hazelnut Skin Phenolics
Phenolic compounds were extracted from hazelnut skin using 80% (v/v) aqueous acetone or methanol. The crude extracts were applied onto a Sephadex LH-20 column for two fractionations (Fr. I and Fr. II). Fr. I consisting of low-molecular-weight phenolics was eluted by ethanol; whereas Fr. II consisting of tannins was obtained using acetone/water (1:1; v/v) as […]
Functional foods for health: Focus on diabetes
Type 2 diabetes is one of the fastest growing public health problems worldwide. Menopause may present additional challenges for women who have diabetes by increasing the risk for cardiovascular disease (CVD) and making blood glucose control more difficult. Functional foods may have the potential to improve glycemic control; but little evidence is known about the […]
Dietary n-6 and n-3 polyunsaturated fatty acids: From biochemistry to clinical implications in cardiovascular prevention
Linoleic acid (LA) and alpha linolenic acid (ALA) belong to the n-6 (omega-6) and n-3 (omega-3) series of polyunsaturated fatty acids (PUFA); respectively. They are defined "essential" fatty acids since they are not synthesized in the human body and are mostly obtained from the diet. Food sources of ALA and LA are most vegetable oils; […]
Nuts and novel biomarkers of cardiovascular disease
Nuts are energy-dense foods; rich in total fat and unsaturated fatty acids. The favorable fatty acid profile probably contributes to the beneficial effects of nut consumption observed in epidemiologic studies (prevention of coronary heart disease and diabetes) and feeding trials (cholesterol lowering). Besides fat; the complex matrices of nuts contain many bioactive compounds: vegetable protein; […]