Nuts and Cardio-Metabolic Disease: A Review of Meta-Analyses.

OBJECTIVES: Accumulating epidemiological and intervention evidence suggest that nut consumption is associated with reduced incidence of some cardiometabolic diseases. However, to date no review of meta-analyses of epidemiological and intervention studies has evaluated the effects of nut consumption on cardiometabolic disease. Design/Results: Electronic searches for meta-analyses of epidemiological and intervention studies were undertaken in PubMed®/MEDLINE®. […]

Walnut Consumption for Two Years and Leukocyte Telomere Attrition in Mediterranean Elders: Results of a Randomized Controlled Trial.

Randomized controlled trials on diet and shortening of leukocyte telomere length (LTL) mostly focus on marine-derived n-3 polyunsaturated fatty acids (PUFA). Walnuts are a sustainable source of n-3 PUFA. We investigated whether inclusion of walnuts (15% of energy) in the diet for 2 years would maintain LTL in cognitively healthy elders (63⁻79 years old) compared […]

Microwave Use in the Control of Ephestia kuehniella (Lepidoptera: Pyralidae) in Dried Fig and Raisin and Effects on Fruit Sensory Characteristics.

Microwave heating is an environmentally friendly method for killing pest insects and here its efficacy in the control of a pest species of dried fig and raisin was assessed. Dried fig and raisin samples were infested with Ephestia kuehniella Zeller (Lepidoptera: Pyralidae) larvae and heated in a microwave oven at power outputs of 450, 720, and 900 W for […]

A comprehensive review of the value-added uses of peanut (Arachis hypogaea) skins and by-products.

Globally, peanut seeds are grown for oil production, peanut butter, confections, snacks and protein extenders, leaving the peanut by-products (skins, peanut hulls) as waste for disposal. Numerous studies have identified the value added attributes of peanut skins and/or peanut skin extracts as an antioxidant, functional food ingredient, animal production feed ingredient, and antimicrobial agent. This […]

RNA-Seq Reveals Flavonoid Biosynthesis-related Genes in Pecan (Carya illinoinensis) Kernels.

Pecan (Carya illinoinensis) is an important nut tree in the world. The high concentration of flavonoid in its kernels makes it an excellent healthy food. However, the molecular basis of flavonoid biosynthesis in pecan remains unclear, which hinders quality breeding in this plant. Therefore, in order to obtain crucial genes involved in flavonoid biosynthesis, the changes […]

Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.).

This study investigated the effect of roasting (150°C for 30 min) and storage (12 months at 4°C, 25°C and 25°C in vacuum package), conditions of which are generally applied in the industry and markets, on the formation of Maillard reaction and sugar degradation products, namely dicarbonyl compounds, 5-hydroxymethylfurfural, N-e-fructosyllysine, and N-e-carboxymethyllysine in Tombul and Levant hazelnuts. […]

A review on the application of vibrational spectroscopy to the chemistry of nuts.

 Nuts are highly appreciated due to their nutritional relevance and flavour, being the source of many desirable and healthy compounds as polyunsaturated fatty acids and antioxidants. Their characterization became the target of many studies in the last years through conventional analytical techniques as chromatographic ones. Due to the limitations associated to these techniques, as time, […]

Comparison of amygdalin and benzaldehyde levels in California almond (Prunus dulcis) varietals.

Almonds (Prunus dulcis), are characterized into three flavor phenotypes: bitter, semi-bitter and sweet. Amygdalin is a cyanogenic diglucoside responsible for bitterness in almonds. Studies have shown that amygdalin can hydrolyze to release benzaldehyde, which is the key component of almond aroma. In this study, the amygdalin and benzaldehyde content of fourteen sweet cultivars of almonds […]