Nighttime Pistachio Consumption May Alter Gut Microbial Composition

12 weeks of eating pistachios before bedtime altered the stool microbiota diversity of adults with prediabetes  A recent study published in Current Developments in Nutrition explored how 12 weeks of nighttime pistachio consumption affected the gut microbiota of adults with prediabetes (meaning their blood sugar is higher than normal but not yet in the diabetes […]

Effect of Cashew Nut Consumption on Biomarkers of Copper and Zinc Status in Adolescents with Obesity: A Randomized Controlled Trial

Background: Children and adolescents with obesity have altered serum copper (Cu) and zinc (Zn) levels, which are associated with oxidative stress, inflammation, and health outcomes. The inclusion of cashew nuts in an adequate diet may provide health benefits and help improve the mineral status of individuals with obesity. Objective: To evaluate the effects of cashew […]

Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability

Pistachio nuts are valued for their sensory qualities, nutritional benefits, and health-promoting properties. Pistachio oil has also gained interest for its bioactive compounds, though these are sensitive to processing and environmental stresses. While pistachio-based products are commercially available, little research has addressed the emulsifying properties of crude pistachio oil or its impact on the stability […]

Evaluation of the Phenolic Components, Fiber Content, Antioxidant Activity, and Prebiotic Capacity of a Shortbread Cookie Fortified with Hazelnut Skin Waste

Food reformulation is a strategy to make healthier foods by using food waste matrices that are still nutritionally valid. A shortbread cookie was reformulated replacing hazelnut skin (HS) of the Tonda Gentile Romana variety (5% and 10%) to refined flour and proportionally decreasing the butter amount. This resulted in significant, two- and five-fold, increases in […]

Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product

This work aimed to propose the reuse of processing waste from the Sicilian almond (Prunus amygdalus Batsch.) cultivar Tuono for the formulation of a new functional baked product (muffin) that is gluten- and lactose-free. Muffins were prepared using orange juice, rice flour, extra virgin olive oil, and enriched almond skin (3% and 6% w/w). The […]

Native cover crops enhance biodiversity and ecosystem services in hazelnut orchards

Agroecological restoration aims to restore biodiversity and ecosystem function in agricultural landscapes while sustaining crop production. Adopting native plants as cover crops may restore ecological value to cropping systems such as nut orchards. We focused on Oregon hazelnut orchards and compared how four seed mixes (native annuals, native perennials, conventional cover crops and unseeded controls) […]

Research Suggests Eating Almonds Regularly May Improve Recovery After Exercise

Two handfuls of almonds daily may help reduce post-exercise pain and muscle damage A randomized crossover study published recently in Current Developments in Nutrition evaluated the impact of almonds on pain, muscle force production, and biochemical indices of muscle damage and inflammation during recovery from exercise. In the study, 26 middle-aged adults were instructed to […]

Nut Consumption Associated With Longer Healthy Lifespan

Daily nut intake may be most beneficial for those with sub-optimal diet quality A prospective cohort study published recently in Age and Ageing set out to determine whether nut consumption was associated with disability-free survival —a measure of healthy lifespan— in adults aged 70 years and older and whether this association varied according to overall […]

New Study Explores the Potential of Upcycling Nut Byproducts

Study by INC Award winner outlines food, nutraceutical, and pharmaceutical applications A recent review published in Food Chemistry presents a comprehensive overview of the upcycling of commercial nut byproducts. The first author of the study is Prof. Cesarettin Alasalvar, winner of the 2024 INC Excellence in Research Award. The article outlines the various ways in […]