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 […]

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 […]

Body fat and poor diet in breast cancer women

Background: Breast cancer is the most common cancer in women worldwide. Differences in breast cancer incidence suggest a significant role of environmental factors in the aetiology: obesity; central adiposity; excess body fat and some dietary factors have been suggested as risk factors. This pilot study aimed to analyse the pattern of nutritional status; body fat; […]