Antioxidants from tropical herbs
Plants that contain high amounts of polyphenolic compounds are potential candidates for natural antioxidant sources. Studies are on going in the search for new sources of antioxidants. Not much data are available on the antioxidant capacity of tropical herbs. With this in mind; 19 commonly consumed Malaysian herbs were analyzed for their polyphenolic content and […]
Hydro-ethanolic extract of cashew tree (Anacardium occidentale) nut and its principal compound; anacardic acid; stimulate glucose uptake in C2C12 muscle cells
Scope: Products of cashew tree (Anacardium occidentale) are used in traditional medicine for various ailments; including diabetes.Methods and results: The anti-diabetic properties of cashew plant parts were studied using differentiated C2C12 myoblasts (myotubes) and rat liver mitochondria. Hydroethanolic extract of cashew seed (CSE) and its active component; anacardic acid (AA); stimulated glucose transport into C2C12 […]
Functional properties of select edible oilseed proteins
Borate saline buffer (0.1 M; pH 8.45) solubilized proteins from almond; Brazil nut; cashew nut; hazelnut; macadamia; pine nut; pistachio; Spanish peanut; Virginia peanut; and soybean seeds were prepared from the corresponding defatted flour. The yield was in the range from 10.6% (macadamia) to 27.4% (almond). The protein content; on a dry weight basis; of […]
Chronic and acute effects of walnuts on antioxidant capacity and nutritional status in humans: a randomized; cross-over pilot study
BACKGROUND: Compared with other common plant foods; walnuts (Juglans regia) are consistently ranked among the highest in antioxidant capacity. In vitro; walnut polyphenols inhibit plasma and LDL oxidation; while in animal models they lower biomarkers of oxidative stress and raise antioxidant capacity. A limited number of human feeding trials indicate that walnuts improve some measures […]
The Bacteriological Quality of Retail-Level Peanut; Almond; Cashew; Hazelnut; Brazil; and Mixed Nut Kernels Produced in Two Australian Nut-Processing Facilities over a Period of 3 Years
An investigation of the bacteriological quality of ready-to-eat peanuts; almonds; cashews; hazelnuts; and Brazil nuts processed in two Australian nut-processing facilities was performed over a period of 3 years. A total of 564 ready-to-eat retail packs were analyzed for aerobic plate count (APC); Salmonella; coagulase-positive staphylococci; Listeria monocytogenes; and Escherichia coli. Of these samples; 343 […]
The influence of roasting; pasteurization; and storage on the polyphenol content and antioxidant capacity of California almond skins
Polyphenols and antioxidant activity of skins from California almonds subjected to roasting; pasteurization; and storage were determined by LC-MS quantification; total phenols (TP); and ferric reducing antioxidant power (FRAP). Pasteurization did not significantly change TP; FRAP; or flavonoids and phenolic acids (FP). Roasted almonds had 26% less TP and 34% less FRAP than raw; but […]
Nutritional recommendations for preventing coronary heart disease in women: Evidence concerning whole foods and supplements
AIMS: Some food groups and supplements have been recommended for preventing coronary heart disease (CHD) in women. In this article; evidence on recommendations for some of these food groups (whole grains; fruits; vegetables; fish; nuts; and soy) and supplements (phytosterols; antioxidants; folic acid; and B-complex vitamins) is reviewed. Additionally; gender differences in nutritional requirements and […]
Berries: emerging impact on cardiovascular health
Berries are a good source of polyphenols; especially anthocyanins; micronutrients; and fiber. In epidemiological and clinical studies; these constituents have been associated with improved cardiovascular risk profiles. Human intervention studies using chokeberries; cranberries; blueberries; and strawberries (either fresh; or as juice; or freeze-dried); or purified anthocyanin extracts have demonstrated significant improvements in LDL oxidation; lipid […]
Design and development of meat-based functional foods with walnut: Technological; nutritional and health impact
With growing understanding of the relationship between diet and health has come the emergence of so-called functional foods. The idea of using food for health purposes and not merely as a source of nutrients opens up a whole new field in the meat industry. In addition to traditional presentations; there a number of ways in […]
The uses and properties of almond oil
Almond oil [Oleum amygdalae] has long been used in complementary medicine circles for its numerous health benefits. Although no conclusive scientific data exists currently; almonds and almond oil have many properties including anti-inflammatory; immunity-boosting and anti-hepatotoxicity effects. Further; associations between almond oil and improved bowel transit have been made; which consequently reduces irritable bowel syndrome […]