Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa)

Brazil nuts were shelled and separated as kernel and brown skin; whole nuts were also used. Soluble phenolics from each portion as well as the whole nut were extracted using 70% acetone under reflux conditions. Insoluble-bound phenolics were subsequently extracted into diethyl ether–ethyl acetate mixture (1:1; v/v) after alkaline hydrolysis. Both soluble and insoluble-bound phenolic […]

Ellagic acid and polyphenolics present in walnut kernels inhibit in vitro human peripheral blood mononuclear cell proliferation and alter cytokine production

Tree nuts; including walnuts; are important elicitors of food allergy. We examined the ability of walnut kernel polyphenolics and purified ellagic acid (EA) to modulate cytokine production and cellular proliferation from stimulated human peripheral blood mononuclear cells (PBMC). IL-13 and TNF-alpha production decreased while no change was observed in IL-4 production. Paradoxically; EA and the […]

Pistachios Increase Serum Antioxidants and Lower Serum Oxidized-LDL in Hypercholesterolemic Adults

Pistachios are high in lutein; beta-carotene; and gamma-tocopherol relative to other nuts; however; studies of the effects of pistachios on oxidative status are lacking. We conducted a randomized; crossover controlled-feeding study to evaluate 2 doses of pistachios on serum antioxidants and biomarkers of oxidative status in 28 hypercholesterolemic adults (LDL-cholesterol >/=2.86 mmol/L). Participants consumed 3 […]

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 […]

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 […]