The phytochemical composition and antioxidant actions of tree nuts
In addition to being a rich source of several essential vitamins and minerals; mono- and polyunsaturated fatty acids; and fiber; most tree nuts provide an array of phytochemicals that may contribute to the health benefits attributed to this whole food. Although many of these constituents remain to be fully identified and characterized; broad classes include […]
Tree nut consumption improves nutrient intake and diet quality in US adults: an analysis of National Health and Nutrition Examination Survey (NHANES) 1999-2004
Recent epidemiologic studies assessing tree nut (almonds; Brazil nuts; cashews; hazelnuts; macadamia nuts; pecans; pine nuts; pistachios; and walnuts) consumption and the association with nutrient intake and diet quality are lacking. This study determined the association of tree nut consumption and nutrient intake and diet quality using a nationally representative sample of adults. Adults 19+ […]
Chemical profiling of Portuguese Pinus pinea L. nuts
BACKGROUND: The first detailed chemical characterisation of Portuguese pine nut (Pinus pinea L.) is reported concerning proximate composition; fatty acid; mineral and vitamin contents. RESULTS: Based on the analysis of 27 different populations; pine nuts were characterised by high contents of fat (47.7 g per 100 g dry matter (DM)); protein (33.8 g per 100 […]
Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) D.A. Webb)
In the present work the effects of the harvest time on variation of the quality parameters of several almond cultivars were evaluated. Studied cultivars came originally from three different countries: Italy (Supernova; Falsa Barese; Genco and Tuono); France (Ferragnes; Lauranne and Stelliette); Spain (Glorieta and Mas Bovera). The samples were collected in a field of […]
Antioxidant activities and chemical profiles of pyroligneous acids from walnut shell
Three kinds of pyroligneous acids were prepared from walnut shell at different temperature ranges (low: 90~150 °C; SP1; middle: 151~310 °C; SP2; and high: 311~550 °C; SP3). The chemical profiles of the acids were established by GC-MS. Antioxidant activities of the acids were investigated from the aspects of DPPH free radical scavenging capacity; hydroxyl free […]
Maximizing Phenolics; Antioxidants and Sensory Acceptance of UV and Ultrasound Treated Peanuts
The effects of varying doses of UV and ultrasound (US); and incubation times at 25°C on total phenolics (TP); antioxidant capacity by two methods; trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) and sensory overall acceptance (OA) of treated peanuts were investigated. Optimum process parameters for UV and US were determined using […]
Effects on coronary heart disease of increasing polyunsaturated fat in place of saturated fat: a systematic review and meta-analysis of randomized controlled trials
BACKGROUND: Reduced saturated fat (SFA) consumption is recommended to reduce coronary heart disease (CHD); but there is an absence of strong supporting evidence from randomized controlled trials (RCTs) of clinical CHD events and few guidelines focus on any specific replacement nutrient. Additionally; some public health groups recommend lowering or limiting polyunsaturated fat (PUFA) consumption; a […]
Dietary intake and food sources of fatty acids in Australian adolescents
BACKGROUND: Dietary fat consumed during childhood and adolescence may be related to the development of cardiovascular and other chronic diseases in adulthood; however; there is a lack of information on specific fatty acid intakes and food sources in these populations. Our study aimed to assess fatty acid intakes in Australian adolescents; compare intakes with national […]
Detoxification of Aflatoxin B1 and Patulin by Enterococcus faecium strains
Aim of the present study was to investigate the detoxification of aflatoxin B1 and patulin from aqueous solution by probiotic culture of Enterococcus faecium M74 and commercial culture of E. faecium EF031. The effect of the bacterial viability; incubation time and pH of the medium on the binding ability was tested. Also; binding stability was […]
Indicators for early identification of re-emerging mycotoxins
The aim of this study was to select the most important indicators for early identification of re-emerging mycotoxins in wheat; maize; peanuts and tree nuts. The study was based on a holistic approach and; consequently; potential indicators were evaluated not only from the food production chain but also from other influential sectors. The study comprised […]