No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Health Benefits of Almonds beyond Cholesterol Reduction
Abstract
Almonds are rich in monounsaturated fat, fiber, α-tocopherol, minerals such as magnesium and copper, and phytonutrients, albeit being energy-dense. The favorable fat composition and fiber contribute to the hypocholesterolemic benefit of almond consumption. By virtue of their unique nutrient composition, almonds are likely to benefit other modifiable cardiovascular and diabetes risks, such as body weight, glucose homeostasis, inflammation, and oxidative stress. This paper briefly reviews the nutrient composition and hypocholesterolemic benefits; the effects of almond consumption on body weight, glucose regulation, oxidative stress, and inflammation, based on the data of clinical trials, will then be discussed. Although more studies are definitely warranted, the emerging evidence supports that almond consumption beneficially influences chronic degenerative disease risk beyond cholesterol reduction, particularly in populations with metabolic syndrome and type 2 diabetes mellitus.
... Consumption of almonds has a positive impact on lipoprotein levels in body which are prime targets for CVD's. A high unsaturated to saturated fatty acid ratio in almonds is the main etiology which facilitates a favourable shift in the fatty acid profile of body (Kamil & Chen, 2012). Another component of almonds known for hypoglycemic effect is arginine. ...
... Diabetes leads to several other health implications like elevated blood sugar damage to heart and blood sugar damage to heart and blood vessels, eyes kidneys and nerves. Almonds have low GI and thus cause slow escalation in blood sugar post meal (Kamil & Chen, 2012). Besides these, the magnesium from almonds too possesses hypoglycemic effect. ...
... This effect of almonds may be ascribed to its unsaturated fat composition. Overall, almonds reduce the GI of consumed foods by lowering the postprandial blood glucose level and subsequent oxidative stress and inflammation (Kamil & Chen, 2012). ...
Mulberry, Ramulus Mori or Sangzhi, is a native of China. India is the second largest cultivar of mulberry in terms of acreage. The fruit is relinquished for its delicious taste, pleasing colour, low-calorie content and high nutrient value and has been in use as folk medicine for thousands of years for treating sore throat, anemia, and tonsillitis. Hydroxystilbenes, resveratrol and oxyresveratrol, the major bioactive compounds with potent neuro-protectant and cardioprotective effect, are found in mulberry. In addition, oxyresveratrol is known to inhibit tyrosinase and hamper biosynthesis of melanin, a pigment responsible for hyper pigmentation of skin in patients.
... Consumption of almonds has a positive impact on lipoprotein levels in body which are prime targets for CVD's. A high unsaturated to saturated fatty acid ratio in almonds is the main etiology which facilitates a favourable shift in the fatty acid profile of body (Kamil & Chen, 2012). Another component of almonds known for hypoglycemic effect is arginine. ...
... Diabetes leads to several other health implications like elevated blood sugar damage to heart and blood sugar damage to heart and blood vessels, eyes kidneys and nerves. Almonds have low GI and thus cause slow escalation in blood sugar post meal (Kamil & Chen, 2012). Besides these, the magnesium from almonds too possesses hypoglycemic effect. ...
... This effect of almonds may be ascribed to its unsaturated fat composition. Overall, almonds reduce the GI of consumed foods by lowering the postprandial blood glucose level and subsequent oxidative stress and inflammation (Kamil & Chen, 2012). ...
Almonds, one of the earliest domesticated trees, although a nut is botanically categorized as drupes of the Rosaceae family and sub-genus amygdalus. The fruit is a major crop of the state of J&K. FDA have listed almonds as nutrient dense food because of its rich nutritive profile and are thus considered healthiest and most nutritious. They are devoid of cholesterol and saturated fatty acids but are packed with all essential amino acids, omega-3 fatty acids and essential phenolics. European regulation has also categorized almonds as high fibre food. The bioactive compound present in almonds, amygadlin, is known for its potential health implications such as cholesterol control and body weight regulation. In addition, almonds consumption is beneficial for patients suffering from hypercholesteremia because of its rich fatty acid profile. Moreover, American Heart Association shows positive implications of almonds on individuals which are at a risk of developing CVD’s due to presence of bioactive phytochemicals. In addition, almonds are effective against cardiovascular diseases, type 2 diabetes and certain carcinomas.
... Consumption of almonds has a positive impact on lipoprotein levels in body which are prime targets for CVD's. A high unsaturated to saturated fatty acid ratio in almonds is the main etiology which facilitates a favourable shift in the fatty acid profile of body (Kamil & Chen, 2012). Another component of almonds known for hypoglycemic effect is arginine. ...
... Diabetes leads to several other health implications like elevated blood sugar damage to heart and blood sugar damage to heart and blood vessels, eyes kidneys and nerves. Almonds have low GI and thus cause slow escalation in blood sugar post meal (Kamil & Chen, 2012). Besides these, the magnesium from almonds too possesses hypoglycemic effect. ...
... This effect of almonds may be ascribed to its unsaturated fat composition. Overall, almonds reduce the GI of consumed foods by lowering the postprandial blood glucose level and subsequent oxidative stress and inflammation (Kamil & Chen, 2012). ...
Grapes have been cultivated from times immemorial and are considered an important horticultural produce commercially. Grapes are low in fat, cholesterol and sodium but high in ascorbic acid, retinol, phosphorus and caffeic acid, a strong cancer-fighting agent. Resveratrol, biologically active and well-characterized constituent of grape, which is present in abundance in the flesh of fruit is known for its various medicinal properties. It has high antioxidant activity. In addition, resveratrol is reported to strongly exhibit chemo-preventive and antineoplastic activity. Besides resveratrol, phytoalexin, oleanolic acid are present in abundance in grapes with reported positive health implications.Family:VitaceaeGenus:VitisSpecies:Vitis viniferaLocal name:Angoor, dach Family: Vitaceae Genus: Vitis Species: Vitis vinifera Local name: Angoor, dach
... The kernel is a highly nutritious plant-based food, and due to the numerous health benefits associated with its regular consumption, it is gaining popularity as a healthy food [1]. Almonds are referred to as "the king of nuts" because they are amongst the most widely consumed nuts globally [2,3]. They are commercially cultivated in various countries, such as the United States, Spain, Australia, Morocco, Iran, Turkey, and Chile. ...
... The CIE*L*a*b* coordinates were determined with a spectrocolorimeter (MINOLTA, CM-3600D, Osaka, Japan) using the standard light source D65, the standard 10 • observer, and the surface reflectance spectra from 400 to 700 nm. The hue (h ab ), chroma (C ab ), and color difference (∆E) were calculated by Equations (1)- (3). ...
Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material can be achieved through dehydration processes such as hot air drying or freeze-drying. Nevertheless, owing to its high fat content, almond bagasse is prone to lipid oxidation, which could result in undesirable quality. Therefore, the objective of this work was to assess the impact of dehydration (by hot air drying at 60 and 70 °C and by freeze-drying) and storage (at room temperature and in accelerated conditions) on the functional quality and stability of almond bagasse powder. Throughout the dehydration process, it was observed that antioxidant compounds were preserved without significant differences among dehydration treatments. These compounds increased over the storage period, especially in the samples treated with hot air. Regarding antiradical capacity, the hot-air-dried samples showed higher values than the freeze-dried ones, although in all cases, it increased during storage. For total phenols in samples air-dried at 70 °C, increases of more than 50% were observed. The acidity and peroxide index were increased in the extended storage period, although they did not reach critical values. Samples stored for 180 days showed peroxide values ranging from 10 to 12.8 meq O2/kg dry matter for samples stored at room temperature and from 14.7 to 23 meq O2/kg dry matter for samples subjected to accelerated storage.
... A significant portion of the oil in almonds consists of mono and polyunsaturated fatty acids (90%), among which the oleic acid content (70%) stands out (Karatay et al., 2014;Kırbaşlar et al., 2012;Matthäus et al., 2018). It has been reported that the consumption of almonds reduces the amount of low-density lipoprotein (LDL), thus providing various health benefits such as reduction in coronary heart disease, cholesterol, hypertension, diabetes, obesity, and oxidative stress (Ahrens et al., 2005;Chen et al., 2017;Hou et al., 2018;Kamil & Chen, 2012;Richardson et al., 2009;Zacheo et al., 2000). In addition to consumption as a snack, almonds can also be ground into flour and used as an additive in the production of foods. ...
... This effect could be due to the natural antioxidants contained in almond flour. Indeed, it was reported that almonds contain a variety of antioxidant phytochemicals, including phenolic compounds and α-tocopherol(Colic et al., 2019;Kamil & Chen, 2012;Martins et al., 2017). On the other hand, in samples containing almond flour, the TBARS value increased with the increasing substitution rate. ...
Almond is rich in vitamins, minerals, and dietary fiber and contains high fat and protein. For this reason, almond flour can be used as an additive in the production of various foods to increase nutritional value, improve texture and flavor, and produce healthier products. The purpose of this study is to determine the availability of almond flour as an animal fat replacer in the production of beef patties. For this purpose, beef patties were produced in five different formulations containing animal fat and/or almond flour, and pH, moisture content, color, and TBARS values were detected in both raw and cooked samples. In addition, cooking yield and shrinkage were calculated and fatty acid composition, texture profile, and sensory analyses were performed on cooked samples. Replacing animal fat with almond flour increased pH in raw and cooked beef patties but decreased moisture content, b * value, and TBARS in cooked samples compared to the control. While cooking yield increased in beef patties containing almond flour, shrinkage decreased. In addition, the cooking process caused decreases in L *, a *, and b * values. Using almond flour in beef patties decreased the SFAs and increased the amounts of oleic and linoleic acids. Hardness, cohesiveness, resilience, and chewiness were significantly affected by the use of almond flour ( p < .01), and higher hardness and chewiness, and lower cohesiveness and resilience were determined in the samples containing almond flour compared to the control. On the other hand, the use of almond flour instead of animal fat in beef patties did not have a significant effect on the determined sensory properties ( p > .05).
... Studies have been shown that regular long-term intake of almonds can bring health-related benefits such as: helping to regulate weight; modulate blood glucose; reduce plasma lipids; improve the lipid profile in mildly hypercholesterolemic adults; reduce oxidative stress and reduce risk factors for coronary heart disease (Gallier, Gordon, & Singh, 2012;Jackson & Hu, 2014;Kamil & Chen, 2012;Mandalari et al., 2014;Tan & Mattes, 2013;Wien, Sabaté, Iklé, Cole, & Kandeel, 2003). Thus, there is a growing interest in consumption, as it is considered a healthy food (Martínez et al., 2013). ...
... Almond proteins contain around 30% of essential amino acids, and these have a good balance, except for methionine (+ cysteine), followed by lysine and threonine, which are limiting amino acids (Ahrens, Venkatachalam, Mistry, Lapsley, & Sathe, 2005;Yada et al., 2011). The protein fraction in almonds is easily hydrolyzed by digestive proteases, producing a high-quality protein hydrolysate in relation to the balance of essential amino acids (Kamil & Chen, 2012;Kodad et al., 2013). ...
Stevia is a perennial, small, wild and bushy plant belonging to the
Asteraceae (Compositae) family. Its origin is known as the Amambi
mountains on the border of Brazil and Paraguay. Stevia can be used as
powder stevia, concentrated stevia extract and powder stevia extract
obtained by drying and grinding leaves. The Stevia rebaudiana plant
generally has being prominent with its sweetening property. However, it
is used for various purposes in food and medicine with its antioxidant
and antimicrobial properties. The most important compounds that give
the plant 100 to 300 times more sweetness than sucrose are steviol
glycosides. It has also been noted that stevia leaves contain flavonoids
and phenolic compounds that impart antimicrobial and antioxidant
properties to foods. In this study, botanical and chemical properties,
usage areas and health effects of Stevia rebaudiana plant has been
referred.
... Studies have been shown that regular long-term intake of almonds can bring health-related benefits such as: helping to regulate weight; modulate blood glucose; reduce plasma lipids; improve the lipid profile in mildly hypercholesterolemic adults; reduce oxidative stress and reduce risk factors for coronary heart disease (Gallier, Gordon, & Singh, 2012;Jackson & Hu, 2014;Kamil & Chen, 2012;Mandalari et al., 2014;Tan & Mattes, 2013;Wien, Sabaté, Iklé, Cole, & Kandeel, 2003). Thus, there is a growing interest in consumption, as it is considered a healthy food (Martínez et al., 2013). ...
... Almond proteins contain around 30% of essential amino acids, and these have a good balance, except for methionine (+ cysteine), followed by lysine and threonine, which are limiting amino acids (Ahrens, Venkatachalam, Mistry, Lapsley, & Sathe, 2005;Yada et al., 2011). The protein fraction in almonds is easily hydrolyzed by digestive proteases, producing a high-quality protein hydrolysate in relation to the balance of essential amino acids (Kamil & Chen, 2012;Kodad et al., 2013). ...
With the global shift of conventional agriculture towards sustainable food production, one of the biggest challenges associated is crop losses due to plant pathogens. The ill effect of chemical pesticides on the environment and the rapid emergence of pest resistance has necessitated the deployment of viable alternatives for pest management. RNA interference (RNAi) is one of the most promising and targeted approach to minimize the incidence of pests and pathogens in crop plants. RNAi in crop protection can be achieved not only by plant-incorporated protectants via plant transformation (transgenic mean) but also by non-transformative strategies such as spraying of dsRNAs as direct control agents, resistance factor repressors, or developmental disruptors. This technology utilizes the exogenous application of double-stranded RNAs (dsRNAs), short interfering RNAs (siRNAs), and hairpin RNAs (hpRNAs). Nevertheless, several critical factors need to be thoroughly examined for effective and safe utilization of these tools as sustainable solutions for modern crop protection practices. Despite few challenges, a number of experiments have demonstrated that exogenous RNA application is a potential tool to replace transgenic crop-mediated RNAi. The major challenges involved are stability in the environment, sophistication in the application methods and associated costs. The advantages include target specificity, environmental friendly nature and the lower possibility of resistance development in target pests and pathogens. Taken together, GMO-free RNAi crops may contribute immensely towards sustainable agriculture and global food security in near future.
... Studies have been shown that regular long-term intake of almonds can bring health-related benefits such as: helping to regulate weight; modulate blood glucose; reduce plasma lipids; improve the lipid profile in mildly hypercholesterolemic adults; reduce oxidative stress and reduce risk factors for coronary heart disease (Gallier, Gordon, & Singh, 2012;Jackson & Hu, 2014;Kamil & Chen, 2012;Mandalari et al., 2014;Tan & Mattes, 2013;Wien, Sabaté, Iklé, Cole, & Kandeel, 2003). Thus, there is a growing interest in consumption, as it is considered a healthy food (Martínez et al., 2013). ...
... Almond proteins contain around 30% of essential amino acids, and these have a good balance, except for methionine (+ cysteine), followed by lysine and threonine, which are limiting amino acids (Ahrens, Venkatachalam, Mistry, Lapsley, & Sathe, 2005;Yada et al., 2011). The protein fraction in almonds is easily hydrolyzed by digestive proteases, producing a high-quality protein hydrolysate in relation to the balance of essential amino acids (Kamil & Chen, 2012;Kodad et al., 2013). ...
Kalapara is an Upazila of Patuakhali District in Bangladesh. The purpose of this study was to analyze the agricultural conditions and to present a comprehensive picture of the agricultural circumstances in Kalapara Upazila's five unions and eight mouzas.. This questionnaire-based study used face-to-face interviews to collect data. 64 local residents from the study area were interviewed. To analyze the collected data, Microsoft Excel and SPSS were used. Air quality, rainfall and thunder levels, water quality and source with utilisation, natural and man-made catastrophes, soil condition, agricultural chemical use, fish farming, and labor conditions were all investigated in this study. The findings reveal that specific areas' air and water quality need to be addressed, preparations for natural catastrophe must be taken, and use of toxic chemicals should be restricted. Findings and recommendations of this study might help developing agricultural sector in Kalapara. There may be some areas for further investigation in future.
... Studies have been shown that regular long-term intake of almonds can bring health-related benefits such as: helping to regulate weight; modulate blood glucose; reduce plasma lipids; improve the lipid profile in mildly hypercholesterolemic adults; reduce oxidative stress and reduce risk factors for coronary heart disease (Gallier, Gordon, & Singh, 2012;Jackson & Hu, 2014;Kamil & Chen, 2012;Mandalari et al., 2014;Tan & Mattes, 2013;Wien, Sabaté, Iklé, Cole, & Kandeel, 2003). Thus, there is a growing interest in consumption, as it is considered a healthy food (Martínez et al., 2013). ...
... Almond proteins contain around 30% of essential amino acids, and these have a good balance, except for methionine (+ cysteine), followed by lysine and threonine, which are limiting amino acids (Ahrens, Venkatachalam, Mistry, Lapsley, & Sathe, 2005;Yada et al., 2011). The protein fraction in almonds is easily hydrolyzed by digestive proteases, producing a high-quality protein hydrolysate in relation to the balance of essential amino acids (Kamil & Chen, 2012;Kodad et al., 2013). ...
Almonds are nuts adapted to temperate and subtropical climates, which are produced mainly in the state of California, USA (77% of world production). This oilseed is considered a highly nutritious food, being a source of lipids (unsaturated fatty acids), proteins, vitamin E, essential minerals, and dietary fiber, in addition to the presence of secondary metabolites, with possible bioactivity. There are more than 30 known varieties of cultivated almonds, which are divided into two types, sweet or bitter. The sweet almond is the most commercialized and consumed as snacks and as almond flour for application in various foods, such as bakery products. This review provides an overview of the cultivation and production of almonds, as well as the characteristics and composition of the seed. Current information on allergenicity, the benefits of consumption, and potential applications are also addressed not only regarding the almond as a nut but also the by-products generated during processing.
... Almond (Prunus dulcis) is an economically important crop in the United States, with over 80% of the world's almond production coming from California and contributing over 21.5 billion dollars to California's economy in 2014 13 . Many economic values and nutritional bene ts stem from the consumption of almonds 14,15 . However, almond has the highest water footprint among major California crops on a per-unit and aggregate basis 16 . ...
... Higher proline accumulation in the salt-sensitive rootstock may indicate that 'Nemaguard', but not 'Rootpac 40', was under an increased stress level resulting from the applied salinity of EC w = 3.0 dS m − 1 . Accordingly, a previous comparative analysis between 14 almond rootstocks revealed that in response to 10-month salinity treatment, rootstocks that accumulated less proline were more salt-tolerant than rootstocks that accumulated higher proline 21 . Also, the same report described that the treatment/control (T/C) ratio of proline accumulation had an inverse correlation with survival rate and positive correlation for Na or Cl accumulation in leaf and higher salinity tolerance ability 21 , which agrees with the proline salt-response values observed in the present study (Fig. 1). ...
The almond crop has high economic importance on a global scale but its sensitivity to salinity stress can cause severe yield losses. Salt-tolerant rootstocks are vital for crop economic feasibility under saline conditions. Two commercial rootstocks submitted to salinity, and evaluated through different parameters, had contrasting results with the survival rates of 90.6% for ‘Rootpac 40’ (tolerant) and 38.9% for ‘Nemaguard’ (sensitive) under salinity (Electrical conductivity of water = 3 dS m − 1 ). Under salinity, ‘Rootpac 40’ accumulated less Na and Cl and more K in leaves than ‘Nemaguard’. Increased proline accumulation in ‘Nemaguard’ under salinity was an indicator of the high-stress levels compared to ‘Rootpac 40’. RNA-Seq analysis revealed a higher degree of differential gene expression was controlled by genotype rather than by treatment. Differentially expressed genes (DEGs) provided insight into the regulation of salinity tolerance in Prunus . DEGs associated with stress signaling pathways and transporters may play essential roles for salinity tolerance in Prunus . Some additional vital players involved in salinity stress in Prunus include CBL10, AKT1, KUP8, Prupe.3G053200 (chloride channel), and Prupe.7G202700 (mechanosensitive ion channel). Genetic components involved in salinity stress identified in this study may be explored to develop new rootstocks suitable for salinity-affected regions.
... The obtained results are in line with that of Sheir,Marwa(2009). Wien et al.,(2003; Kamil et al.,(2012)found that supplementation with Almond was associated with great reduction in weight. suggested that Juniperus chinesis hot water extract reduse BWG in albino rats. ...
... Li et al.,(2011)reported that the Almond consumption is associated with amelioration in hyperglycemia. Kamil and chen(2012)concluded that Almond was usfuel for diabetes. Gray et al,.(2000)demonstrated that Sambucus nigra was a antidiabetic plant. ...
The present work aimed to evaluate the effect of Almond nut, Sambucus herbs, Juniperus seeds, Grapefruit albedo & the combination of all(as5%) on reinopathic rats. For this purpose , the study included about 35 rats about 150/200(g) weight. Biological & chemical analysis of serum and histopathological investigation of internal organs were carried out. The experiment lasted for 4 weeks and eventually urine samples were collected for each rat for 24 hours and size measwredand estimated (creatinine - urea - uric acid - protein - sodium - potassium). The weight of the rats and collect blood samples after collected fasting 12 hours and then serum separated to estimation of (creatinine - urea - uric acid – lipid profile - sodium - potassium - GPT-ALP-GOT). The weight of the internal organs (liver - kidney - heart - spleen - lung) determined and fixed in 10% formalin for histopathological examinations. finally a statistical analysis of all the data and was done.
... The obtained results are in line with that of Sheir,Marwa(2009). Wien et al.,(2003; Kamil et al.,(2012)found that supplementation with Almond was associated with great reduction in weight. suggested that Juniperus chinesis hot water extract reduse BWG in albino rats. ...
... Li et al.,(2011)reported that the Almond consumption is associated with amelioration in hyperglycemia. Kamil and chen(2012)concluded that Almond was usfuel for diabetes. Gray et al,.(2000)demonstrated that Sambucus nigra was a antidiabetic plant. ...
... The obtained results are in line with that of Sheir,Marwa(2009). Wien et al.,(2003; Kamil et al.,(2012)found that supplementation with Almond was associated with great reduction in weight. suggested that Juniperus chinesis hot water extract reduse BWG in albino rats. ...
... Li et al.,(2011)reported that the Almond consumption is associated with amelioration in hyperglycemia. Kamil and chen(2012)concluded that Almond was usfuel for diabetes. Gray et al,.(2000)demonstrated that Sambucus nigra was a antidiabetic plant. ...
... They help keep cholesterol levels in check for the majority of the time; however, they are also helpful for controlling and preventing hyperlipidemia, inflammation, high blood pressure and insulin and blood glucose levels, which are always found together and are associated with the development of cardiovascular disease risk. A decrease in blood HDL-C is directly related to the risk of cardiovascular disease, as this decreases the amount of lipids that prevent plaque from building in the arteries [49]. Considering that extensive drug interventions result in elevated HDL-C levels, they have little effect. ...
The main aim of this chapter is to present a short summary of different growing species of almond and their health benefits. “Almonds,” which are cherished for their taste and nutritional value, are available in dozens of varieties, each possessing its own distinct character. The nutritional composition of almond is presented through our analysis, which highlights the macronutrient, micronutrient, fiber and phytochemical contents. Popular almond types, which include Nonpareil, Carmel, Mission, Sonora, and Independence, along with their freshest taste and implementation in cooking, are described. In addition, we provide information on the health benefits of almond, such as its benefits for heart health, weight management, blood sugar control, bone health and brain health. In human food preparation, almonds are not only combined with snacks but also in other simple mixed dishes, bakes, beverages and comprehensive options. The choice of almond variety depends on the nutritional value and culinary possibilities of distinct varieties of almond. Genetically and environmentally friendly, the nutritional quality of almond may vary slightly. It is known for several pharmacological properties, including antistress, antioxidant, immune stimulant, lipid strategizing and laxative properties. It is a highly useful tool for improving the health of our memory, ameliorating muscle function, prolonging life, and improving various other aspects of our health.
... Almond fat composition consists of mono-and polyunsaturated fatty acids, such as oleic, linoleic, palmitic, stearic, and palmitoleic acids [41]. Adequate consumption of these fatty acids ofers several health benefts, including cholesterol reduction and a lowered risk of cardiovascular disease [42]. Spiller et al. [43] reported that consumption of 100 g of almonds daily for 4 weeks in a randomized parallel design study decreased total cholesterol (9%) and LDL cholesterol (12%) in 26 freeliving hypercholesterolemic patients. ...
Almond bagasse, a by-product derived from the production of almond vegetable drink, contains antioxidants, fibre, protein, and a high-fat content, presenting itself as a potential functional ingredient for the food industry. This study aimed to assess the powder derived from almond bagasse as a suitable alternative in the formulation of bakery goods. Various formulations substituting wheat flour with almond bagasse powder, obtained by air drying or freeze-drying at 10%, 15%, and 25%, were analysed in terms of technological and rheological properties. Furthermore, the physical and antioxidant attributes of biscuits with superior nutritional and functional values produced using these blends were examined. The results revealed significant changes in oil retention capacity, stability, and emulsifying activity, influenced by both the level of wheat flour replacement and the drying method used to obtain the almond bagasse powder. The most significant changes were observed in the emulsifying activity, which was zero in the wheat flour and showed values of 20% in the hot air-dried almond bagasse powder and 59% in that obtained by freeze-drying. In the blends, the values of this variable ranged from 1.8% to 7.1%. The highest value was obtained with a 25% replacement of wheat flour by freeze-dried almond powder. On the other hand, the lack of starch and the high concentration of fat (around 25%) and insoluble fibre (higher than 20%) in the almond bagasse powder determined the viscoelastic behaviour of the hydrated blends. As the percentage of substitution with the almond bagasse powder increased, the final viscosity decreased, being reduced from 2302 MPa·s in the wheat flour to 873 MPa·s in the blend containing 25% hot air-dried almond powder. It is worth noting that, the use of these blends for biscuit preparation resulted in a final product with a higher content of antioxidant components. The highest increase in antiradical capacity was 33% and was observed in the biscuits obtained with the mixture containing 25% hot air-dried almond powder.
... Analysis of ovarian tissues was conducted using the XSZ 107BN optical microscope from Zeith lab, Inc., China, equipped with an optima B1 digital camera (Optika microscope, Italy). All images were observed at 40X and 100X magnifications (Kamil et al., 2012). Hormonal and histological outcomes from the rat studies across all groups were statistically compared using Statistix 8.1 software and one-way ANOVA. ...
... The almond oil also contributes to healthier and more lustrous hair. The almond offers various health benefits, supporting heart health [2], reducing cholesterol levels [3], aiding weight loss [4], and enhancing memory [5]. In summary, the almond is a delicious, nutritious, and versatile nut with wide-ranging applications in the food, cosmetic, and industrial sectors, providing numerous health benefits. ...
... In practice with regards to dietary snacking behaviors, there is a concerted effort to displace more commonly consumed unhealthy snack foods that are low in fiber and rich in saturated fatty acids, refined starch and added sugar, particularly in overweight and obese populations. In contrast, almonds are rich in protein, fiber, unsaturated fatty acids, multiple micronutrients (vitamin E, magnesium, riboflavin, copper, niacin, and manganese), and a host of phytonutrients, and contain only trace amounts of saturated fatty acids (10). This nutrient profile has been shown to confer clinical benefits for almond consumption over more commonly consumed snack foods (11), without leading to an increase in body weight. ...
Introduction
As a popular food snack rich in protein, fiber, unsaturated fatty acids, antioxidants and phytonutrients, almond nut consumption is widely associated with improvements in cardiometabolic health. However, limited data exists regarding the role of almond consumption in improving exercise recovery. Accordingly, we aimed to investigate the impact of chronic almond snacking on muscle damage and cardiometabolic health outcomes during acute eccentric exercise recovery in mildly overweight, middle-aged, adults
Methods
Using a randomized cross-over design, 25 mildly overweight (BMI: 25.8 ± 3.6 kg/m²), middle-aged (35.1 ± 4.7 y) males (n = 11) and females (n = 14) performed a 30-min downhill treadmill run after 8-weeks of consuming either 57 g/day of whole almonds (ALMOND) or an isocaloric amount (86 g/day) of unsalted pretzels (CONTROL). Muscle soreness (visual analogue scale), muscle function (vertical jump and maximal isokinetic torque) and blood markers of muscle damage (creatine kinase (CK) concentration) and inflammation (c-reactive protein concentration) were measured pre and post (24, 48, and 72 h) exercise. Blood biomarkers of cardiometabolic health (total cholesterol, triglycerides, HDL cholesterol, and LDL cholesterol), body composition and psycho-social assessments of mood (POMS-2 inventory), appetite and well-being were measured pre and post intervention.
Results
Downhill running successfully elicited muscle damage, as evidenced by a significant increase in plasma CK concentration, increased perception of muscle soreness, and impaired vertical jump performance (all p < 0.05) during acute recovery. No effect of trial order was observed for any outcome measurement. However, expressed as AUC over the cumulative 72 h recovery period, muscle soreness measured during a physical task (vertical jump) was reduced by ~24% in ALMOND vs. CONTROL (p < 0.05) and translated to an improved maintenance of vertical jump performance (p < 0.05). However, ALMOND did not ameliorate the CK response to exercise or isokinetic torque during leg extension and leg flexion (p > 0.05). No pre-post intervention changes in assessments of cardiometabolic health, body composition, mood state or appetite were observed in ALMOND or CONTROL (all p > 0.05).
Conclusion
Chronic almond supplementation alleviates task-specific perceived feelings of muscle soreness during acute recovery from muscle damaging exercise, resulting in the better maintenance of muscle functional capacity. These data suggest that almonds represent a functional food snack to improve exercise tolerance in mildly overweight, middle-aged adults.
... Almond milk is a phytogenic-based creamy white solution attained from the clear blend of water mixed with ground amount of almonds which is considered as an alternative to cow's milk due to its multiple healthy nutrients, lactose-free, and low saturated fat (25) . It is a recommended storage medium that shows excellent characteristics in the matter of neutral pH, physiological osmolality, antibacterial activity, abundant growth factors and cell nutrients. ...
... On the other hand, the almond is known as the "king of dry fruits" and its consumption is significant because of its high potential benefit for humans and healthy nutritional profile [41,42]. The almond seeds or kernels are greatly versatile and can be eaten on their own or as part of many food products. ...
The need to improve agroecosystem sustainability to secure yields, minimize environmental impacts and improve soil health is widely recognized. Organic production systems are one of the strategies that may be used to alleviate the negative environmental repercussions of conventional agriculture. In the present study, we compared the impact of conventional and organic production systems on the almond (Prunus dulcis (Mill.) D.A. Webb) yield and quality of nuts of two cultivars (Marcona and Desmayo Largueta), with both systems being managed on marginal hillslopes in the southeast of Spain. Our findings show that the organic production system in rainfed almond trees has positive effects on certain nut quality parameters, with a slight decrease in almond yield, specifically 9.5% for cv. D. Largueta and 1.3% for cv. Marcona, with respect to the conventional system. The results obtained have varied depending on the cultivar. Statistically significant differences have been obtained for cv. Marcona in the sugar content (54.4 and 49.8 g kg−1 in organic and conventional, respectively) and the total phenol content (3.41 and 2.46 g GAE kg−1 for organic and conventional, respectively). In the case of cv D. Largueta, statistically significant differences were found between the organic and conventional systems for antioxidant activity (14.8 vs. 8.68 mmol Trolox kg−1, DPPH), fatty acid content (229 vs. 188 g kg−1 dw), saturated fatty acids (36 vs. 28.7 g kg−1 dw), monounsaturated fatty acids (113 vs. 110 g kg−1 dw) and polyunsaturated fatty acids (60.3 vs. 49.6 g kg−1 dw). Here, we show for the first time how a rainfed organic system allows for higher-quality almonds, specifically with a higher content of phytochemicals beneficial for health, which, together with the higher price compared to conventional almonds, could compensate for the yield losses while preserving the sustainability of marginal agroecosystems.
... The use of hemp, coconut, and almond powders/flours may provide food products that would normally be 100% all-purpose flour with health benefits not previously provided. Almond flour and coconut flour are both gluten free and an excellent source of dietary fiber that may promote a healthier digestive system in consumers (Kamil & Chen, 2012;Trinidad et al., 2006b). Hemp protein's high essential amino acid content and outstanding digestibility give it great nutritional value and functionality in food products (Wang & Xiong, 2019). ...
... Among which the food that we eat becomes a major source for building our body's immunity; thus, it is necessary for individuals to consume immune-boosting foods. Naturally occurring fruits and vegetables like apple (Hyson 2011), raspberry (York et al. 2002), blueberry (Smith et al. 2000), blackberry (Dai et al. 2007), cranberry (Dinh et al. 2014), blackcurrant (Nyanhanda et al. 2014), cherry (Ferretti et al. 2010), cocoa (Sanbongi et al. 1997), pomegranate (Zhao et al. 2016), grape (Percival 2009), avocado (Duarte et al. 2016), broccoli (Mukherjee & Mishra 2015), tomato (Blum et al. 2005), carrot (Sharma & Karki 2012), spinach (Bergman et al. 2001), sweet potato (Shih et al. 2009), kiwi (Tyagi et al. 2015), ginger (Srinivasan 2017), garlic (Tsai et al. 2012), turmeric (Singletary 2010b), mango (Sivakumar et al. 2011), onion (Suleria et al. 2015), lettuce (Kim et al. 2016), beetroot (Clifford et al. 2015), cabbage (Maria Alexandra et al. 2013), cauliflower (Köksal & Gülçin 2008), pineapple (Hossain et al. 2015), strawberry (Afrin et al. 2016), citrus fruits (Mohanapriya et al. 2013), pepper (Singletary 2010a), almonds (Kamil & Chen 2012) and Echinacea (Barrett 2003) are the most important immune boosting foods in which dietary antioxidants like Vitamin A, C, E, flavonoids and carotenoids are present. These antioxidants that are obtained from diet are called exogenous antioxidants, whereas, the antioxidants that are produced from the body itself is called endogenous antioxidants. ...
Naturally available foods contain nutrients like vitamins (A, C, E, and D), zinc, calcium, magnesium, folate iron, omega fatty acids, selenium, and phytochemicals that have profound protective effects (boosting immunity) on human from diseases. The critical component of obtaining incredible health is to maintain proper diet with healthy food, proper sleep, and regular exercise. This review is drafted with an aim to lay out the importance of consuming immune boosting foods, present various nutritional compounds available and their mechanism in maintaining immunity, and briefly discuss some of the exotic immunity building food sources, nutrients present, health benefits, and its utilization. Some of the immune-boosting foods like almonds, spinach, citrus fruits, avocado, red bell pepper, pomegranate, kiwi, garlic, ginger, and passion fruit are deliberated to have positive impact on ameliorating cancer, diabetics, heart disease, skin, eyesight, bone health, blood pressure, brain development, anti-stress, antimicrobial, antibacterial, antifungal, anti-aging, anti-allergenicity, antimalarial, anti-mutagenicity, and anti-inflammatory. This review on immune boosting foods further emphasizes on the need and proved the importance of consuming natural fruits, vegetables, nut, and meat products for strengthening the immune system. Thus, the consumption of immune boosting foods is mandatory for maintaining the health and protecting our body from harmful pathogen and degenerative diseases naturally.
Novelty impact statement
Exploring diet-health approach is very important in the domain of food for enhancing immune response and activation in humans. Natural food that has health and nutritional benefits has made a noteworthy influence on changing consumer's lifestyles. The immune-strengthening foods with proper dietary recommendation play a significant role to increase the immunity of people.
Graphical Abstract
... They have been shown to reduce inflammation and oxidative stress. Almonds are also rich in α-tocopherol, a type of vitamin E that acts as an antioxidant and can help protect against obesity, metabolic syndrome, and high lipid levels [107][108][109][110][111]. According to a meta-analysis of studies on people with normal lipid levels, prediabetes, diabetes, obesity, and/or high lipid levels, eating almonds can lower LDL levels without affecting HDL levels [112]. ...
Obesity is a long-term condition resulting from a continuous imbalance between the amount of energy consumed and expended. It is associated with premature mortality and contributes to a large portion of the global chronic disease burden, including diabesity, cardiovascular disease, hypertension, and some cancers. While lifestyle changes and dietary adjustments are the primary ways to manage obesity, they may not always be sufficient for long-term weight loss. In these cases, medication may be necessary. However, the options for drugs are limited due to their potential side effects. As a result, there is a need to identify safe and effective alternative treatments. Recently, dietary compounds, plants, and bioactive phytochemicals have been considered as promising sources for discovering new pharmacological agents to treat obesity and its related complications. These natural products can function independently or synergistically with other plants to augment their effects at various levels of the body. They can modulate appetite, lipase activity, thermogenesis and fat synthesis and degradation, satiation, adipogenesis, and adipocyte apoptosis. Additionally, targeting adipocyte growth and differentiation with diverse medicinal plants/diet is a significant strategy for devising new anti-obesity drugs that can intervene in preadipocytes, maturing preadipocytes, and mature adipocytes. Clinical trials have shown that the wild edible plants in the Mediterranean diet can reduce the risk of obesity and its related diseases. This review examines the effectiveness of the common components of the Mediterranean diet in managing obesity and its associated health issues. We conducted a comprehensive literature review using PubMed, Science Direct, Google Scholar, and Medline Plus to gather data on the therapeutic effects of the Mediterranean diet and phytochemicals in treating obesity and its associated diseases.
... It can be consumed raw or roasted. For the best results, eat a small number of soaked almonds in the morning daily for a healthy and fit body (Kamil and Chen, 2012). Health Benefits: ...
Dried fruits are modified forms of fresh fruits prepared through various drying techniques, resulting in concentrated and shelf-stable snacks. They are rich in bioactive compounds such as vitamins, minerals, antioxidants, and natural sugars, making them a "superfood" with multiple health benefits. Regular consumption of dried fruits can contribute to healthy bones, muscles, skin, and improved immunity. They also offer advantages such as weight management, diabetes control, heart health, and enhanced digestion. Due to their potential therapeutic properties, further research is warranted to explore their applications in the pharmaceutical industry. Incorporating dried fruits into daily diets can support a well-balanced lifestyle and promote overall well-being. INTRODUCTION Dried fruits are those fresh fruits from which a major portion of original water has been removed either by natural method of sun-drying or by using artificial means like specialized dryers or dehydrators. So practically, dried fruits are modified forms of fresh fruits prepared using different drying techniques. Fruits are dried to minimize their water activity, which results in less microbial degradation and longer shelf life. Owing to the removal of moisture, dried fruits are more concentrated than fresh fruits.
... This, in turn, reduces the risk of T2D, cardiovascular disease, and other chronic diseases (Good et al. 2008;Crowe et al. 2011;Kingwell et al. 2014;Jamshed et al. 2015;Widmer et al. 2015). The health benefits of almonds, for instance, are well documented (reviewed by Kamil and Chen 2012). Almonds are rich in monounsaturated fatty acids, fibre, protein, and vitamins. ...
The gradual ageing of the world population has been accompanied by a dramatic increase in the prevalence of obesity and metabolic diseases, especially type 2 diabetes. The adipose tissue dysfunction associated with ageing and obesity shares many common physiological features, including increased oxidative stress and inflammation. Understanding the mechanisms responsible for adipose tissue dysfunction in obesity may help elucidate the processes that contribute to the metabolic disturbances that occur with ageing. This, in turn, may help identify therapeutic targets for the treatment of obesity and age-related metabolic disorders. Because oxidative stress plays a critical role in these pathological processes, antioxidant dietary interventions could be of therapeutic value for the prevention and/or treatment of age-related diseases and obesity and their complications. In this chapter, we review the molecular and cellular mechanisms by which obesity predisposes individuals to accelerated ageing. Additionally, we critically review the potential of antioxidant dietary interventions to counteract obesity and ageing.KeywordsAgeingObesityMetabolic syndromeOxidative stressInflammationNutraceuticalsDietary interventions
... Among its diverse health benefits, P. amygdalus var. amara reduces glucose homeostasis, oxidative stress, and inflammation so as to alleviate modifiable cardiovascular risk [5][6][7][8]. Although it contains amygdalin, an enzyme that breaks it down into deleterious components, along with subservient components such as hydrocyanic acid (HCN) and benzaldehyde when it is crushed or chewed, its application hasn't been effective [9]. ...
The extract of P. amygdalus var. amara is known for its health benefits, which include lowering diabetes and heart disease risks. In eight human tumor cell lines, P. amygdalus var. amara demonstrated potent anti-cancer activity, including NB4, Huh-7, A-549, SKOV-3, PC-3, T-24, U937, and Hep-2. There was a notable change in the morphology of nearly all cancer cell lines, and cancer cells continued to exist. Incubation for 12 h, 24 h, 48 h, or 72 h resulted in the lowest viable cell concentration at 48 h, which was 34.65% lower than that of the non-treated cells. During exposure to the extract, the majority of cells lost their typical morphology and shrank in size. According to the cell viability data, the P. amygdalus var. amara treatment significantly decreased the cancer cells’ growth in most cancer cell lines when doses and time were taken into consideration.
... D. A. Webb) is also a source of antioxidant compounds (like polyphenols and α-tocopherol), high digestible proteins and unsaturated fatty acids. It is linked with the reduction of the cholesterol levels, glycemic regulation and with some anti-inflammatory properties (Kamil and Chen, 2012). Almond has also a beneficial influence on the intestinal microorganisms and in colon cancer prevention (Mandalari et al., 2008). ...
Snacks are commonly eaten in western societies and, because of that, have a non-negligible effect on consumers’ health. The main objective of this work was to develop and optimize a snack formulation with sweet cherry, an important crop from the Portuguese region of Beira Interior and which has a Protected Geographical Indication (PGI). The experimental design and the optimization process were based on the Response Surface Methodology. In order to achieve that, a factorial design was implemented with three factors (almond and honey content, and baking time) and five response variables (water activity, antioxidant activity, mesophilic count, flavour and texture), and three repetitions of the central point. The optimization resulted in a formulation with 50 g 100 g-1 of sweet cherry, 35 g 100 g-1 of almond, 15 g 100 g-1 of honey, baked in the oven at 120 ºC for 13 min. The nutritional analysis showed that this product could be labelled with some nutritional claims, such as “low saturated fat”, “with no added sugar”, “salt free” and “source of fibre”.
... In clinical trials, almond consumption has been related to reductions in insulin resistance, and serum levels of low-density lipoprotein (LDL), lipoprotein(a), and C-reactive protein (CRP) and other biomarkers of inflammation (9)(10)(11)(12)(13)(14). Almond (poly)phenolics possess anti-inflammatory, vasodilatory and antioxidant activities (15)(16)(17)(18)(19). Four-weeks intake of almonds has been linked to reduced oxidized LDL and fatty acid peroxidation malondialdehyde (MDA) and creatinine-adjusted urinary isoprostane output (17,18). ...
Introduction
This investigation determined if 4-weeks ingestion of nutrient-dense almonds mitigated post-exercise inflammation and muscle soreness and damage.
Methods
An acute 90-min of eccentric exercise (90-EE) was used to induce muscle damage in 64 non-obese adults not engaging in regular resistance training (ages 30–65 years, BMI < 30 kg/m²). Using a parallel group design, participants were randomized to almond (AL) (57 g/d) or cereal bar (CB) (calorie matched) treatment groups for a 4-week period prior to the 90-EE (17 exercises). Blood and 24-h urine samples were collected before and after supplementation, with additional blood samples collected immediately post-90-EE, and then daily during 4 additional days of recovery. Changes in plasma oxylipins, urinary gut-derived phenolics, plasma cytokines, muscle damage biomarkers, mood states, and exercise performance were assessed.
Results
The 90-EE protocol induced significant muscle damage, delayed onset of muscle soreness (DOMS), inflammation, reduced strength and power performance, and mood disturbance. Interaction effects (2 group × 7 time points) supported that AL vs. CB was associated with reduced post-exercise fatigue and tension (p = 0.051, 0.033, respectively) and higher levels of leg-back strength (p = 0.029). No group differences were found for post-90-EE increases in DOMS and six cytokines. AL was associated with lower levels of serum creatine kinase immediately- and 1-day post-exercise (p = 0.034 and 0.013, respectively). The 90-EE bout increased plasma levels immediately post-exercise for 13 oxylipins. Interaction effects revealed significantly higher levels for AL vs. CB for 12,13-DiHOME (p < 0.001) and lower levels for 9,10-DiHOME (p < 0.001). Urine levels increased in AL vs. CB for seven gut-derived phenolics including 5-(3′,4′-dihydroxyphenyl)-γ-valerolactone that was inversely related to changes in plasma 9,10-DiHOME (r = −0.029, p = 0.021).
Discussion
These data support some positive effects of almond intake in improving mood state, retaining strength, decreasing muscle damage, increasing the generation of gut-derived phenolic metabolites, and altering the plasma oxylipin DiHOME response to unaccustomed eccentric exercise in untrained adults. The elevated post-exercise plasma levels of 12,13-DiHOME with almond intake support positive metabolic outcomes for adults engaging in unaccustomed eccentric exercise bouts.
... The almond is the most consumed nut worldwide; an increase in consumption in the last decades has caused an increase in production to more than four million metric tons in 2020 [1]. Almond consumption is on the rise since it is considered a nutrient-dense food according to its content of proteins, carbohydrates, fiber and other macro-and micro-minerals [2][3][4]. In addition, almonds contain about 50% fat, with a healthy fatty acid pattern where oleic acid (about 70%) and linoleic acid (about 20%) predominate and a low percentage of saturated fatty acids (less than 10%) [5]. ...
Almonds contain around 50% fat with a health-promoting fatty acid profile that can be extracted by pressing to obtain high-quality oils. To improve oil sensory properties, the almonds can be subjected to roasting treatments before oil extraction. However, intense thermal treatments may cause the appearance of undesirable volatile compounds causing unpleasant aromas. Thus, oils from almonds subjected to different roasting treatments (30, 45, 60 and 90 min at 150 °C) were analyzed from sensory and the chemical points of view. In addition, an electronic device (E-nose) was used in order to evaluate its usefulness in discriminating samples according to their aromas. The almonds' roasting treatments caused changes in the sensory properties, since defects such as a burned, dry smell or wood fragrance appeared when almonds were subjected to roasting treatments (>45 min). These data agree with the analysis of volatile compounds, which showed an increase in the content of aldehyde and aromatic groups in roasted almonds oils while alcohols and terpenes decreased. Partial least squares discriminant analysis and partial least squares obtained from the E-nose were able to classify samples (97.5% success) and quantify the burned defect of the oils (of 0.88), showing that the E-nose can be an effective tool for classifying oils.
... Glucose regulation(Kamil & Chen, 2012). ...
Plant-based beverages are gaining popularity among consumers who are seeking alternative and environmentally sustainable options to traditional dairy drinks. The food industry is therefore developing a range of affordable, convenient, desirable, nutritional, and sustainable plant-based milk alternatives. This chapter provides an overview of the current knowledge on fundamental processing steps to convert plant material into plant-based beverages, what are processing challenges for different plant sources, how to overcome these challenges and potential quality deficiencies, and what are the opportunities to maximize textural, nutritional, and sensory aspects of plant-based beverages.
... Anatolia is one of the homelands of almond [Amygdalus communis L. (Rosales: Rosaceae)] in addition to many other fruit species (Küden, 2011(Küden, , 1998. Almond has many health benefits as it reduces type-2 diabetes, dysmetabolic syndrome, and oxidative stress (Kamil and Chen, 2012;Mandalari et al., 2008;Rao, 2012). ...
Background
Cabbage looper [Trichoplusia ni (Hübner, 1803) (Lepidoptera: Noctuidae)] is a significant pest of field crops and greenhouses in various parts of the world. Although cabbage is the preferred host for cabbage looper, it harms several other crops. Cabbage looper infests almond orchards in Turkey; however, its population dynamics is unknown.
Methods
The current study determined population dynamics of cabbage looper in three almond (Amygdalus communis L.) orchards located in Eyyübiye, Haliliye, and Karaköprü districts of Şanlıurfa province, Turkey. Population dynamics were monitored by sex pheromone traps (5.0 mg E5 Decenyl acetate and 1.0 mg E5 Decenol). Three pheromone traps were set up in each orchard during the last week of March, and emergence time, population density, population peaks, and activity duration of cabbage looper were monitored with the traps. The traps were monitored twice a week until the first adult emerged. Afterward, the traps were monitored weekly, and the numbers of adults captured by the traps were recorded.
Results
The peak population development of cabbage looper was recorded in Eyyübiye (45 adults/trap), Karaköprü (43 adults/trap), and Haliliye (40 adults/trap) on 13, 20, and 27 April, respectively. The population declined after these peaks, and the pest could not develop a significant population from the second half of June until September. The pest population was again recorded at the end of September and in the first week of November. The total number of adults caught by pheromone traps was 156, 181, and 117 adults/trap in Eyyübiye, Haliliye, and Karaköprü orchards, respectively.
Conclusion
It is concluded that cabbage looper adults remain active for at least seven months from the beginning of April to the beginning of November in almond orchards situated in Şanlırfa province, Turkey. Therefore, management strategies should be developed during the peak development periods. Nevertheless, the damage caused by the pest is still unknown in the country; therefore, economic damages should be determined in future studies. Furthermore, pest risk analysis and modeling of the potential spread of cabbage looper in almond production areas could further provide valuable information on the risks related to the species.
... Almond is consumed on large scale in the Mediterranean countries [7], including Spain and Morocco, and could be considered as an important complementary dietary source in this region. Considering all the studies on the positive properties of almond kernel consumption, it can be considered a real healthy food [8]. The Spanish cultivar 'Marcona' and the French 'Ferragnès' are two important cultivars planted in commercial almond orchards in many Mediterranean countries, including Morocco and Spain. ...
The phytosterol and tocopherol contents of almond kernel oil were evaluated in three almond cultivars, including the Spanish cultivar ‘Marcona’ and the French cultivars ‘Ferragnès’ and ‘Ferraduel’, grown under two different agro-climatic conditions, Zaragoza (Spain) and Meknès (Morocco). The analysis of variance showed significant effects of the genotype on kernel phytosterol content, Δ5-Avenasterol, Δ7-Campesterol, Stigmasterol and on the three tocopherol isomers. The location effect was significant on oil and kernel phytosterol contents, β-sitosterol,Δ5-avenasterol, Δ7-stigmastenol, Δ7-campesterol and α- and γ-tocopherol. The highest value of kernel and oil phytosterol contents were observed at Meknès (1.48 g kg−1 and 2.54 g kg−1, respectively), as compared to those obtained at Zaragoza (1.31 g kg−1 and 2.54 g kg−1, respectively).The highest values ofβ-sitosterol and Δ5-avenasterol were obtained at the Zaragoza location (81.93% and 10.55% of total phytosterols, respectively).The highest value of α-tocopherol was observed in the Morocco location (496 mg kg−1 oil). These results indicate that under warm climate conditions in Morocco, the almond cultivars tend to accumulate more phytosterol and tocopherol. However, the significance of the genotype × location interaction on the phytosterol and tocopherol contentindicates that the magnitude of variation in these traits mainly depends on the genotype.
... Almonds, in particular, among Mediterranean tree nuts, are especially rich in α-tocopherol [8,16], another well-known antioxidant. Previous clinical studies have verified the modulatory effects of almonds on serum glucose, lipid levels, the regulatory role on body weight, and protective effects against diabetes, obesity, metabolic syndrome and CVD [15,16,60]. ...
It has been suggested that weight-loss-independent Mediterranean diet benefits on cardiometabolic health and diabetes prevention may be mediated, at least in part, through the modulation of white adipose tissue (WAT) biology. This study aimed to evaluate the short-term effects of a dietary intervention based on the Mediterranean diet supplemented with almonds (MDSA) on the main features of obesity-associated WAT dysfunction. A total of 38 women with obesity were randomly assigned to a 3-month intervention with MDSA versus continuation of their usual dietary pattern. Subcutaneous (SAT) and visceral adipose tissue (VAT) biopsies were obtained before and after the dietary intervention, and at the end of the study period, respectively. MDSA favored the abundance of small adipocytes in WAT. In SAT, the expression of angiogenesis genes increased after MDSA intervention. In VAT, the expression of genes implicated in adipogenesis, angiogenesis, autophagy and fatty acid usage was upregulated. In addition, a higher immunofluorescence staining for PPARG, CD31+ cells and M2-like macrophages and increased ADRB1 and UCP2 protein contents were found compared to controls. Changes in WAT correlated with a significant reduction in circulating inflammatory markers and LDL-cholesterol levels. These results support a protective effect of a Mediterranean diet supplemented with almonds on obesity-related WAT dysfunction.
... During the last decade, a remarkable increase in worldwide almond (Prunus dulcis (Mill) D.A. Webb) production has been recorded, reaching 3,182,902 tons in 2018 (FAOSTAT, 2020). Almond kernel is a nutrient-dense food, with a high content of proteins (12-22%) or carbohydrates (20%) (Ahmad, 2010;€ Ozcan et al., 2020a), rich in fiber (Kamil and Chen, 2012) and macro and micro minerals being rich in most of the essential elements ( € Ozcan et al., 2020b). Furthermore, the almond stands out for its high oil content (40-67%), a fatty acid profile with a low percentage of saturated fats, and monounsaturated fatty acids predominating (Yada et al., 2011). ...
Purpose
Almond oil is a gourmet product with functional food characteristics owing to its high almond oil content and high nutritional quality. One of the primary constraints on its production is the lack of information regarding oil extraction from an industrial perspective, including by-products generation.
Design/methodology/approach
The performance, quality and composition characteristics were analyzed, both from the physical-chemical and organoleptic point of view, of the almond oils obtained through two pressure systems: screw press (SP) and hydraulic press (HP). To ensure the success of almond oil production at a commercial scale, in this work, an economic study of the costs of the process was carried out as a complementary part of optimizing the production of virgin almond oil.
Findings
Physicochemical analysis showed little difference, just in total sterols (HP 2069, SP 2153) and some quality indexes (K232: HP 1.63, SP 2.13; peroxide index: HP 1.74, SP 0.95), in contrast to sensory analysis. Consumer judges valued roasted almond oil extracted using a HP the best. The production cost of the oil extracted with the SP was €23.05/l. With the HP it was €25.13/l, owing to the lower oil yield in the extraction. The most expensive treatment was for the HP with toasted almonds (€27.76/l), owing to the greater need for processing.
Originality/value
Production costs derived from the method used have received little attention. This paper presents data that allow for the transference between academic and industrial ambit and their economic viability.
... Blanched almond skins are the byproduct of the food processing industry which have a potential to be used as a functional ingredient, due to their high dietary fibers and polyphenol composition. A growing number of evidence supports the health benefits of almond consumption in improving metabolic syndrome [13]. Almond consumption has been shown to improve postprandial glycemia and hormonal control of patients with type 2 diabetes [14]. ...
Background: Almond skins are the byproduct of the almond industry that are rich in dietary fibers and polyphenols. Recently, there has been an increasing interest in utilizing the phenolic compounds from almond skins for their functional benefits. Galloylated catechins activate diacylglycerol kinase α (DGKα) which is involved in the amelioration of diabetic nephropathy. Therefore, in this study, we investigated whether almond skin polyphenol extracts can also induce the activation of DGKα.Methods: Phenolic contents in the almond skin polyphenol extracts were identified by liquid chromatography (LC)-time of flight mass spectrometry (TOFMS). Using confocal microscopy, the translocation of green fluorescent protein (GFP)-DGKα to the cell membrane was observed upon stimulation with almond skin polyphenol extracts. To check the involvement of 67 kDa laminin receptor (67LR), pre-treatment of anti-67LR antibody was used.Results: We identified that naringenin and flavanone (2,3-dihydroflavone), which are among the phenolic contents in the almond skin polyphenol extracts identified, can also induce the activation of DGKα. In addition, we also investigated whether the pathway involves the same receptor as that of epigallocatechin-3-gallate (EGCg); the 67LR. Naringenin stimulated through the 67LR, while flavanone mainly used the 67LR-independent pathways.Conclusion: These findings were additional function of almond skin polyphenol extracts and may implicate the benefits of the intake of nuts in daily diets. Polyphenols can be extracted from almond skins as an inexpensive source. The various health benefits of polyphenols can be applied to functional foods and supplements.Keywords: flavonoid, lipid kinase, imaging, catechin, vitamin E, diabetic nephropathy
... Higher proline accumulation in the salt-sensitive rootstock may indicate that 'Nemaguard' , but not 'Rootpac 40' , was under an increased stress level resulting from the applied salinity of EC w = 3.0 dS m −1 . Accordingly, a previous comparative analysis between 14 almond rootstocks revealed that in response to 10-month salinity treatment, rootstocks that accumulated less proline were more salt-tolerant than rootstocks that accumulated higher proline 21 . Also, the same report described that the treatment/control (T/C) ratio of proline accumulation had an inverse correlation with survival rate and positive correlation for Na or Cl accumulation in leaf and higher salinity tolerance ability 21 , which agrees with the proline salt-response values observed in the present study (Fig. 1). ...
The almond crop has high economic importance on a global scale, but its sensitivity to salinity stress can cause severe yield losses. Salt-tolerant rootstocks are vital for crop economic feasibility under saline conditions. Two commercial rootstocks submitted to salinity, and evaluated through different parameters, had contrasting results with the survival rates of 90.6% for 'Rootpac 40' (tolerant) and 38.9% for 'Nemaguard' (sensitive) under salinity (Electrical conductivity of water = 3 dS m −1). Under salinity, 'Rootpac 40' accumulated less Na and Cl and more K in leaves than 'Nemaguard'. Increased proline accumulation in 'Nemaguard' indicated that it was highly stressed by salinity compared to 'Rootpac 40'. RNA-Seq analysis revealed that a higher degree of differential gene expression was controlled by genotype rather than by treatment. Differentially expressed genes (DEGs) provided insight into the regulation of salinity tolerance in Prunus. DEGs associated with stress signaling pathways and transporters may play essential roles in the salinity tolerance of Prunus. Some additional vital players involved in salinity stress in Prunus include CBL10, AKT1, KUP8, Prupe.3G053200 (chloride channel), and Prupe.7G202700 (mechanosensitive ion channel). Genetic components of salinity stress identified in this study may be explored to develop new rootstocks suitable for salinity-affected regions.
... Prunus dulcis have a reliable effect of LDL-cholesterol lowering in healthy people and persons with diabetes and high cholesterol [69]. Prunus Almonds are rich in unsaturated fatty acids and low in saturated fatty acids and plant protein, contain fiber, α-tocopherol, phytosterols, magnesium, arginine, manganese, copper, potassium, and calcium [70]. The responsible mechanism for the LDL-cholesterol decline is probably to be linked with the presence of nutrients Prunus almonds, like reduced bile acid and cholesterol absorption, increased excretion of cholesterol and bile acid, and LDL-cholesterol receptor activity is also increased. ...
Almond (Prunus dulcis), a stone fruit belonging to a family Rosaceae (rose) is broadly cultivated for ornament and fruit. Within this genus, the almond is very much associated with the peach, and these two fruits share the same subgenus the Amygdalus. About 430 species are spread all through the northern temperate regions of the world. The Mediterranean climate region of the Middle East like Turkey and Pakistan eastward to Syria is native to the almond and its related species. Almond is one of the ancient fruit trees known to the Asian as well as European regions with the most primitive proof of cultivation dating about 2000 B.C. Prunus dulcis (Almond) is a nutrient-loaded nut crop. Almond possesses a great genetic diversity due to the genetically controlled self-incompatibility system which can be estimated by a morphological characteristic including molecular markers and isoenzymes with a wide range of marker techniques. Simple sequence repeats (SSR) involving RFLP or SNP are the most commonly used molecular techniques among the DNA-based molecular symbols. Particular agronomic characters, e.g. kernel bitterness or self-compatibility can also be traced by these molecular markers. The direct association between the level of diversity and the basis of the germplasm cannot be understood by the studies of genetic diversity. Genetic diversity cannot be seriously lost by self-compatibility in almonds. The breeding, conservation, and cultivation of wild-growing almonds may similarly advantageous after the genetic diversity research studies (especially those applying molecular markers).
... Prunus dulcis have a reliable effect of LDL-cholesterol lowering in healthy people and persons with diabetes and high cholesterol [69]. Prunus Almonds are rich in unsaturated fatty acids and low in saturated fatty acids and plant protein, contain fiber, α-tocopherol, phytosterols, magnesium, arginine, manganese, copper, potassium, and calcium [70]. The responsible mechanism for the LDL-cholesterol decline is probably to be linked with the presence of nutrients Prunus almonds, like reduced bile acid and cholesterol absorption, increased excretion of cholesterol and bile acid, and LDL-cholesterol receptor activity is also increased. ...
Almond (Prunus dulcis), a stone fruit belonging to a family Rosaceae (rose) is broadly cultivated for ornament and fruit. Within this genus, the almond is very much associated with the peach, and these two fruits share the same subgenus the Amygdalus. About 430 species are spread all through the northern temperate regions of the world. The Mediterranean climate region of the Middle East like Turkey and Pakistan eastward to Syria is native to the almond and its related species. Almond is one of the ancient fruit trees known to the Asian as well as European regions with the most primitive proof of cultivation dating about 2000 B.C. Prunus dulcis (Almond) is a nutrient-loaded nut crop. Almond possesses a great genetic diversity due to the genetically controlled self-incompatibility system which can be estimated by a morphological characteristic including molecular markers and isoenzymes with a wide range of marker techniques. Simple sequence repeats (SSR) involving RFLP or SNP are the most commonly used molecular techniques among the DNA-based molecular symbols. Particular agronomic characters, e.g. kernel bitterness or self-compatibility can also be traced by these molecular markers. The direct association between the level of diversity and the basis of the germplasm cannot be understood by the studies of genetic diversity. Genetic diversity cannot be seriously lost by self-compatibility in almonds. The breeding, conservation, and cultivation of wild-growing almonds may similarly advantageous after the genetic diversity research studies (especially those applying molecular markers).
... Almonds are rich in monounsaturated fats, magnesium, copper, and fibre. The fat and fibre contribute to their beneficial hypercholesteremic effect and may also lead to other benefits such as better cardiovascular health and reduced diabetes risk (Kamil & Chen, 2012). Of the eight allergens that have been isolated from almonds, only six are currently tested via ImmunoCap and only four are currently recognized as allergens by WHO-IUIS list of allergens (Pomes et al., 2018). ...
Tree nut anaphylaxis commonly categorizes almond as a potential allergen. However, large studies on allergic cohorts focused on almond allergy are rare. Food allergy is increasing globally. In parallel, almond consumption is increasing in developed nations. This study presents serological data in a large paediatric cohort of food anaphylaxis patients specifically assessing almond allergy risk. The purpose of this study is to describe the correlation of almond allergy specific to demographic, clinical and diagnostic markers in a cohort of 411 nut-allergic children. In this cohort with a history of food allergy, the prevalence of almond allergy was 67.6%. Approximately 25% of patients demonstrated both almond sensitivity (sIgE > 0.35 kU/L) and clinical reactivity (wheal size > 3 mm). Interestingly, peanut allergy was listed in the top 3 allergens of 71.8% of patients with almond sensitivity and reactivity. A better understanding of these relationships is essential as more patients are receiving personalized care.
... Invitro and animal studies have reported that almonds reduce oxidative stress and DNA damage. Epidemiological studies have shown that higher intake of almonds in Mediterranean countries contributes to lower incidences of coronary heart disease, reduce inflammatory diseases and improve endothelial functions (Kamil and Chen 2012). Dietary elements present in almonds improve memory consolidation in rodent models of amnesia (Batool et al. 2016). ...
Functional foods play an important role in maintaining a healthy lifestyle and reducing the risk factors of various diseases. Most foods have a functional element which is responsible for improving the healthy state. All food substances such as fruits, vegetables, cereals, meat, fish, dairy contain functional ingredients. A wide range of naturally occurring substances from plant and animal sources having active components which play a role in physiological actions deserve attention for their optimal use in maintaining health. The market for functional food is keep on expanding, and the global market is projected to reach a value of at least 91 billion USD soon. Overwhelming evidence from preclinical (in vitro and in vivo) and clinical studies have shown that intake of functional foods could have an impact on the prevention of chronic diseases, especially cancer, cardiovascular diseases, gastrointestinal tract disorders and neurological diseases. Extensive research needs to be done to determine the potential health benefits for the proper application of these foods to improve health state and combat chronic disease progression. The aim of this review is to conduct a thorough literature survey, to understand the various classification of functional foods and their health benefits.
... Regarding the health benefits of almonds, available clinical trials have reported a decrease in the risk of heart disease, a decrease of postprandial glycemia in a dosedependent manner, a recognized property for appetite management without weight gain, antioxidant and antiinflammatory actions, and sports performance improvement after nuts consumption (Akhlaghi et al., 2020;Barreca et al., 2020;Chen et al., 2006;Esquius et al., 2020;Hollingworth et al., 2019;Kamil & Chen, 2012;Musa-Veloso et al., 2016;Yi et al., 2014). Likewise, almond oil is widely and predominately used in the manufacture of food and cosmetic products. ...
Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high‐quality and high‐quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health benefits of almond oil. From the reviewed studies, it appears that almond oil contains a significant proportion of poly and monounsaturated fatty acids, with oleic acid as the main compound, and an important amount of tocopherol and phytosterol content. Some variations in almond oil composition can be found depending on the kernel's origin and the extraction system used. Some new technologies such as ultrasonic‐assisted extraction, supercritical fluid extraction, subcritical fluid extraction, and salt‐assisted aqueous extraction have emerged as the most promising extraction techniques that allow eco‐friendly and effective recovery of almond oil. This safe oil was reported by several clinical studies to have potential roles in cardiovascular risk management, glucose homeostasis, oxidative stress reduction, neuroprotection, and many dermatologic and cosmetic applications. However, the anticarcinogenic and fertility benefits of almond oil have yet to be experimentally verified.
... The almond is the most important nut crop in the world in terms of its commercial production, which exceeds 3 million tons annually [1]. Almond kernel is a nutrient dense food, with a high content in proteins (12-22%) or carbohydrates (20%) [2,3], rich in fiber and minerals such as magnesium and copper [4]. In addition, similar to many other nuts, the almond stands out for its high oil content (40-67%), which is characterized by a fatty acid profile with a low percentage of saturated fats, and where monounsaturated fatty acids predominate [5]. ...
Almond is the most cultivated nut throughout the world. The oil content of almonds in most varieties exceeds 50%, which encourages the oil extraction to be used in gastronomy or in the cosmetic industry. The preferred system to extract almond oil is by means of pressure, which leads to obtaining a virgin oil ready for consumption. In this work, almond oil has been obtained using two pressure systems: screw press (SP) and hydraulic press (HP). The performance of both methods, as well as their influence on quality and composition characteristics of the almond oils obtained are analyzed from both a physical-chemical and sensory point of view. From an industry perspective, the highest oil yield is obtained with the SP when it operates at temperatures of 100–150 °C. Regarding the quality and chemical composition, the oils obtained by HP showed better quality indices, as they are subjected to a less aggressive treatment without influence of temperature, but lower content in total sterols. Fatty acid pattern, characterized by the predominance of unsaturated fatty acids (>90%), was not affected by the pressing system. The different operational conditions tested did not greatly affect the performance or composition of the oils obtained, but sensory tests showed two clearly differentiated products, the oil obtained by HP and that obtained by SP, according to consumer preferences. The defatted almond flours obtained as a by-product of the oil extraction process are characterized by a high content in protein and fiber, and a higher content in fat when the flour is produced from the pressing cake of HP.
... While it is forbidden to sell amygdalin and Laetrile in the U.S. and Europe, there are laboratories and clinics in Mexico offering amygdalin preparations and therapies for many years (e.g., Cyto Pharma De Mexico, 40 years on the market) [37]. However, there is no solid clinical data to support the efficacy of these therapies on patients [38]. In contrast, in vitro cell culture studies show, a number of amygdalin activities that would be beneficial in cancer treatment (Table 4). ...
Amygdalin (d-Mandelonitrile 6-O-β-d-glucosido-β-d-glucoside) is a natural cyanogenic glycoside occurring in the seeds of some edible plants, such as bitter almonds and peaches. It is a medically interesting but controversial compound as it has anticancer activity on one hand and can be toxic via enzymatic degradation and production of hydrogen cyanide on the other hand. Despite numerous contributions on cancer cell lines, the clinical evidence for the anticancer activity of amygdalin is not fully confirmed. Moreover, high dose exposures to amygdalin can produce cyanide toxicity. The aim of this review is to present the current state of knowledge on the sources, toxicity and anticancer properties of amygdalin, and analytical methods for its determination in plant seeds.
Plant-based diets have gained significant attention in recent years due to increased demand for healthier, environmentally friendly, and ethical options (Wang & Arntfield, 2017). Subsequently, a plethora of new and innovative plantbased sources are becoming more popular, which cater not only to vegetarians and vegans but also to those looking to diversify their source of protein intake. Plant-based sources of proteins are generally low in saturated fats and cholesterol-free while being rich in fibers, vitamins, minerals, and antioxidants (Schwingshackl et al., 2017). Research has shown that diets rich in plant-based proteins can contribute to improved heart health, weight management, improved digestion, enhanced immunity, and overall wellness (Chen et al., 2021). Incorporating plant-based proteins as functional ingredients in food products contributed to the development of products with targeted health benefits (Wang & Arntfield, 2017). For instance, using plant-based proteins in sports nutrition products can support muscle recovery, growth, and maintenance, while also providing essential nutrients for overall wellness. Similarly, incorporating plantbased proteins in products designed for specific dietary needs, such as those catering to the elderly, can help address issues such as age-related muscle loss and malnutrition (McClements, 2020). The main sources of plant-based proteins are legumes, grains, nuts, and oilseeds. Among the oilseeds, soybean is the most used protein source, while sunflower, canola, and flaxseed proteins are emerging sources. Legumes, such as beans, lentils, and chickpeas, grains such as quinoa, oats, and barley also provide significant amounts of protein, while nuts and seeds, such as almonds, sunflower seeds, and chia seeds, are rich sources of proteins and unsaturated fats. Innovative protein sources such as microalgae, fungi, insects, leaves, and hemp are also being explored for their high protein content and/or high sustainability index. Plant proteins are available in different forms including flours, concentrates, isolates, hydrolysates, and textured (TVP). They are rich in essential amino acids, which are the building blocks of proteins required for various biological processes. Additionally, they contain bioactive compounds such as phytochemicals, which possess antioxidant, anti-inflammatory, and anticancer properties. These compounds contribute to the overall health benefits of plant-based proteins, including disease prevention, immune support, and improved gut health (Desai et al., 2016). Depending on the source, the form, and protein contents, plant proteins have different functional properties such as solubility, emulsification, gelling, and foaming capacities. The functionality of plant-based proteins plays a crucial role in developing innovative plant-based foods with appreciated nutritional and organoleptic quality (Wang & Arntfield, 2017). In this light, this chapter aims to explore the realm of plant-based protein sources.
Lipids in almonds are naturally encapsulated by cell walls which may reduce the actual metabolizable energy content of almonds. Oral processing increases the accessibility of lipids to digestive enzymes by grinding the almond matrix. This study aimed to investigate the effect of adding accompanying foods (chocolate and iceberg lettuce) to almonds on oral processing behaviour, bolus properties and predicted lipid release. Natural chewing times of four almond model foods including one almond (1.3 g), four almonds (4.6 g), one almond with chocolate (4.3 g) and one almond with iceberg lettuce (4.3 g) were collected from n = 59 participants in duplicate. Expectorated boli at the moment of swallowing were characterized for number and mean area of almond bolus particles. Predicted lipid bioaccessibility was estimated using a previously validated model. At similar bite size (4.3-4.6 g), the addition of chocolate and iceberg lettuce to almonds significantly decreased (p < 0.05) chewing time and significantly increased (p < 0.05) eating rate compared to consumption of almonds alone. Almond bolus particle sizes were similar for almonds consumed alone (one and four almonds) and with chocolate, while consuming almonds with lettuce generated significantly fewer and larger almond bolus particles (p < 0.05). Predicted lipid bioaccessibility of almonds consumed with iceberg lettuce was significantly lower (p < 0.05) than for almonds consumed alone (one and four almonds) and almonds consumed with chocolate. Eating rate correlated significantly and positively with the mean area of bolus particles and significantly and negatively with predicted lipid release. In conclusion, combining almonds with other foods such as chocolate and lettuce influences oral processing behaviour and bolus properties and consequently predicted lipid bioaccessibility of almonds, highlighting the impact of food matrix and consumption context on these aspects.
The potential role of plant-based foods in the promotion of skin health is an emerging area of nutrition research. Plant-based foods are rich in bioactive compounds, including vitamin C, vitamin E, beta-carotene, polyphenols, and phenolic acids, which can contribute to oxidant defense, lower inflammation, and promote structural support of the skin. Epidemiological studies have associated higher intakes of select fruits and vegetables with positive skin health.1,2 Beneficial effects of certain fruits, vegetables, nuts, legumes, and polyphenolic-rich beverages on the skin have been reported, with each of these providing a unique phytochemical composition. While most studies use extracts, this review will focus on data from whole foods and minimally processed products. Collectively, the evidence to date suggests a promising future for plant-based dietary interventions that promote skin barrier health and function. However, additional research is required to address issues such as the optimal quality and duration of intake as well as potential mechanisms. Studies in the above areas will help formulate specific targeted dietary recommendations.
Almond (Prunus dulcis) represents a potential allergenic hazard that should be included in Allergen Control Plans. In this study, sandwich ELISA and lateral flow immunoassay (LFIA), using amandin (Pru du 6) as the target protein, were developed to detect almond in processed food, and validated according to international guides. ELISA could detect 2 ng/mL and LFIA 30 ng/mL of pure amandin. No cross-reactivity was found on a panel of 50 food commodities with the exception of Pecan, Brazil nut and chestnut for which the cross-reactivity was lower than 0.02%. Furthermore, ELISA and LFIA were able to detect 0.12 and 0.70 ppm of almond protein in foods spiked with almond extract whereas 0.20 and 2.0 ppm could be detected in baked cookies incurred with almond, respectively. Both techniques could be applied for food manufacturers and control agencies for monitoring the presence of almond traces in food and working surfaces.
Background & Objectives
Natural dietary supplements are progressively getting famous to supplant synthetic substances particularly in chronic morbidities. The aim of this study was to evaluate the anti-obesity potential of almond on the normal, Cafeteria, and Atherogenic diets.
Materials and Methods
Parameters such as change in body weight, body temperature, lipid profile, organ weights, and fat pad weights were assessed. Central Nervous System related studies (Despair Swim test and Elevated Plus maze test) were also performed to comprehend the effect of the diets, and almond on the brain. All of the experimental animals were randomly assigned to one of three diet categoriesregular, cafeteria, or atherogenic, and fed those diets for 40 days. Each diet had the control group, standard drug group and three almond groups (low dose:50; medium dose:100 and high dose:200 mg/kg body weight). Body weight was recorded every alternate day. On 40th day, body temperature was measured. On day 41, lipid parameters, organ weights, fat pad weights and the CNS parameters were evaluated. ANOVA followed by Duncans Multiple Range Test were used for statistical analysis.
Results
Treatment of animals with either a low or high dose of almond as well as a standard herb prevented a rise in body weight significantly (p=0.01) in all three diet groups. When a regular diet was replaced with a cafeteria and atherogenic diet, the serum levels of triglycerides and LDL increased significantly, while HDL levels decreased significantly. Overall, almond preparation reduced lipid parameters, organ weights, fat-pad weights, and stabilized CNS parameters substantially.
Interpretation & Conclusion
The almond high dose was the most effective of all the almond preparations. Our study suggests that chronic administration of almond independently reduces the body weight in experimental animals.
Nut consumption may reduce the risk of developing type 2 diabetes. The aim of the current study was to measure the acute and second-meal effects of morning almond consumption and determine the contribution of different nut fractions.
Fourteen impaired glucose tolerant (IGT) adults participated in a randomized, 5-arm, crossover design study where whole almonds (WA), almond butter (AB), defatted almond flour (AF), almond oil (AO) or no almonds (vehicle - V) were incorporated into a 75 g available carbohydrate-matched breakfast meal. Postprandial concentrations of blood glucose, insulin, non-esterified free fatty acids (NEFA), glucagon-like peptide-1 (GLP-1) and appetitive sensations were assessed after treatment breakfasts and a standard lunch.
WA significantly attenuated second-meal and daylong blood glucose incremental area under the curve (AUCI) and provided the greatest daylong feeling of fullness. AB and AO decreased blood glucose AUCI in the morning period and daylong blood glucose AUCI was attenuated with AO. WA and AO elicited a greater second-meal insulin response, particularly in the early postprandial phase, and concurrently suppressed the second-meal NEFA response. GLP-1 concentrations did not vary significantly between treatments.
Inclusion of almonds in the breakfast meal decreased blood glucose concentrations and increased satiety both acutely and after a second-meal in adults with IGT. The lipid component of almonds is likely responsible for the immediate post-ingestive response, although it cannot explain the differential second-meal response to AB versus WA and AO.
Almond consumption is associated with ameliorations in obesity, hyperlipidemia, hypertension, and hyperglycemia. The hypothesis of this 12-week randomized crossover clinical trial was that almond consumption would improve glycemic control and decrease the risk for cardiovascular disease in 20 Chinese patients with type 2 diabetes mellitus (T2DM) (9 male, 11 female; 58 years old; body mass index, 26 kg/m²) with mild hyperlipidemia. After a 2-week run-in period, patients were assigned to either a control National Cholesterol Education Program step II diet (control diet) or an almond diet for 4 weeks, with a 2-week washout period between alternative diets. Almonds were added to the control diet to replace 20% of total daily calorie intake. Addition of approximately 60 g almonds per day increased dietary intakes of fiber, magnesium, polyunsaturated fatty acid, monounsaturated fatty acid, and vitamin E. Body fat determined with bioelectrical impedance analysis was significantly lower in patients consuming almonds (almonds vs control: 29.6% vs 30.4%). The almond diet enhanced plasma α-tocopherol level by a median 26.8% (95% confidence intervals, 15.1-36.6) compared with control diet. Furthermore, almond intake decreased total cholesterol, low-density lipoprotein cholesterol, and the ratio of low-density lipoprotein cholesterol to high-density lipoprotein cholesterol by 6.0% (1.6-9.4), 11.6% (2.8-19.1), and 9.7% (0.3-20.9), respectively. Plasma apolipoprotein (apo) B levels, apo B/apo A-1 ratio, and nonesterified fatty acid also decreased significantly by 15.6% (5.1-25.4), 17.4% (2.8-19.9), and 5.5% (3.0-14.4), respectively. Compared with subjects in the control diet, those in the almond diet had 4.1% (0.9-12.5), 0.8% (0.4-6.3), and 9.2% (4.4-13.2) lower levels of fasting insulin, fasting glucose, and homeostasis model assessment of insulin resistance index, respectively. Our results suggested that incorporation of almonds into a healthy diet has beneficial effects on adiposity, glycemic control, and the lipid profile, thereby potentially decreasing the risk for cardiovascular disease in patients with type 2 diabetes mellitus.
Frequent consumption of nuts lowers the risk of CHD. While lowering blood lipids is one of the mechanisms for cardioprotection, the present study sought to determine whether monounsaturated fat-rich almonds also influence other CHD risk factors such as inflammation and haemostasis. This was a randomised, controlled, crossover feeding study with twenty-five healthy adults (eleven men; fourteen women), age 22-53 years. Following a 2 week run-in phase (34 % energy from fat), subjects were assigned in random order to three diets for 4 weeks each: a heart-healthy control diet with no nuts ( < 30 % energy from fat), low-almond diet and high-almond diet (10 % or 20 % isoenergetic replacement of control diet with almonds, respectively). Serum E-selectin was significantly lower on the high-almond diet compared with the control diet. E-selectin decreased as the percentage of energy from almonds increased (P < 0.0001). C-reactive protein (CRP) was lower in both the almond diets compared with the control diet. A clear dose response was not observed for either E-selectin or CRP. There was no effect of diet on IL-6 or fibrinogen. Tissue plasminogen activator antigen was significantly lower on the control and high-almond diets compared with the low-almond diet, although the values were within normal range. In conclusion, consumption of almonds influenced a few but not all of the markers of inflammation and haemostasis. A clear dose response was not observed for any of the markers studied.
Epidemiologic and clinical data indicate that nuts can be incorporated into the diet without compromising body weight. This has been attributed to strong satiety properties, increased resting energy expenditure, and limited lipid bioaccessibility.
The role of mastication was explored because of evidence that the availability of nut lipids is largely dependent on the mechanical fracture of their cell walls.
In a randomized, 3-arm, crossover study, 13 healthy adults (body mass index, in kg/m(2): 23.1 +/- 0.4) chewed 55 g almonds 10, 25, or 40 times. Blood was collected and appetite was monitored during the following 3 h. Over the next 4 d, all foods were provided, including 55 g almonds, which were consumed under the same chewing conditions. Complete fecal samples were collected.
Hunger was acutely suppressed below baseline (P < 0.05), and fullness was elevated above baseline longer (P < 0.05) after 40 chews than after 25 chews. Two hours after consumption, fullness levels were significantly lower and hunger levels were significantly higher after 25 chews than after 10 and 40 chews (P < 0.05). Initial postingestive glucagon-like peptide-1 concentrations were significantly lower after 25 chews than after 40 chews (P < 0.05), and insulin concentrations declined more rapidly after 25 and 40 chews than after 10 chews (both P < 0.05). Fecal fat excretion was significantly higher after 10 chews than after 25 and 40 chews (both P < 0.05). All participants had higher fecal energy losses after 10 and 25 chews than after 40 chews (P < 0.005).
The results indicate important differences in appetitive and physiologic responses to masticating nuts and likely other foods and nutrients. This trial was registered at clinicaltrials.gov as NCT00768417.
Adherence to the Mediterranean diet (Med-Diet) is associated with a reduced risk of cardiovascular disease (CVD). However, the molecular mechanisms involved are not fully understood.
The objective was to compare the effects of 2 Med-Diets with those of a low-fat diet on immune cell activation and soluble inflammatory biomarkers related to atherogenesis in subjects at high risk of CVD.
In a controlled study, we randomly assigned 112 older subjects with diabetes or > or =3 CVD risk factors to 3 dietary intervention groups: Med-Diet with supplemental virgin olive oil (VOO), Med-Diet with supplemental nuts, and low-fat diet. Changes from baseline in cellular and serum inflammatory biomarkers were assessed at 3 mo.
One hundred six participants (43% women; average age: 68 y) completed the study. At 3 mo, monocyte expression of CD49d, an adhesion molecule crucial for leukocyte homing, and of CD40, a proinflammatory ligand, decreased (P < 0.05) after both Med-Diets but not after the low-fat diet. Serum interleukin-6 and soluble intercellular adhesion molecule-1, inflammatory mediators crucial in firm adhesion of leukocytes to endothelial surfaces, decreased (P < 0.05) in both Med-Diet groups. Soluble vascular cellular adhesion molecule-1 and C-reactive protein decreased only after the Med-Diet with VOO (P < 0.05), whereas interleukin-6, soluble vascular cellular adhesion molecule-1, and soluble intercellular adhesion molecule-1 increased (P < 0.05) after the low-fat diet.
Med-Diets supplemented with VOO or nuts down-regulate cellular and circulating inflammatory biomarkers related to atherogenesis in subjects at high risk of CVD. The results support the recommendation of the Med-Diet as a useful tool against CVD.
The effect of phytic acid on starch digestibility was studied in vitro and related to the blood glucose response (glycemic index) in healthy volunteers. The glycemic index was found to correlate negatively with the phytic acid content of the food tested. In vitro digestion studies involving human saliva at physiological pH and temperature showed that in the presence of sodium phytate (equivalent to 2% phytic acid based on the starch portion), the rate of digestion of raw wheat starch was reduced significantly by 50%. This was reversed by the addition of calcium which is known to complex phytic acid. Similarly, when sodium phytate was added to unleavened bread, its digestibility was also decreased and in feeding trials high phytate bread produced a flattened blood glucose response.
To assess the relationship between nondiabetic glucose levels and cardio vascular risk.
Three independent searches using MEDLINE (1966-1996), followed by a manual search of the references from each retrieved article, were conducted by two physicians and one medical librarian. Data had to be reported in at least three quantiles or intervals so that the nature of the relationship between glucose and cardiovascular events (i.e., linear or nonlinear) could be explored, and to ensure that any incremental cardiovascular risk was consistent across quantiles or intervals.
Analyzed studies comprised 95,783 people (94% male) who had 3,707 cardiovascular events over 12.4 years (1,193,231 person-years). Studies reporting fasting glucose levels (n = 6), 2-h glucose levels (n = 7), 1-h glucose levels (n = 5), and casual glucose levels (n = 4) were included. The glucose load used varied from 50 to 100 g. The highest glucose interval for most studies included glucose values in the diabetic range. The relationship between glucose levels and the risk of a cardiovascular event was modeled for each study and the beta-coefficients were combined. Compared with a glucose level of 4.2 mmol/l (75 mg/dl), a fasting and 2-h glucose level of 6.1 mmol/dl (110 mg/dl) and 7.8 mmol/l (140 mg/dl) was associated with a relative cardiovascular event risk of 1.33 (95% CI 1.06-1.67) and 1.58 (95% CI 1.19-2.10), respectively.
The progressive relationship between glucose levels and cardiovascular risk extends below the diabetic threshold.
Inflammation is hypothesized to play a role in development of type 2 diabetes mellitus (DM); however, clinical data addressing this issue are limited.
To determine whether elevated levels of the inflammatory markers interleukin 6 (IL-6) and C-reactive protein (CRP) are associated with development of type 2 DM in healthy middle-aged women.
Prospective, nested case-control study.
The Women's Health Study, an ongoing US primary prevention, randomized clinical trial initiated in 1992.
From a nationwide cohort of 27 628 women free of diagnosed DM, cardiovascular disease, and cancer at baseline, 188 women who developed diagnosed DM over a 4-year follow-up period were defined as cases and matched by age and fasting status with 362 disease-free controls.
Incidence of confirmed clinically diagnosed type 2 DM by baseline levels of IL-6 and CRP.
Baseline levels of IL-6 (P<.001) and CRP (P<.001) were significantly higher among cases than among controls. The relative risks of future DM for women in the highest vs lowest quartile of these inflammatory markers were 7.5 for IL-6 (95% confidence interval [CI], 3.7-15.4) and 15.7 for CRP (95% CI, 6.5-37.9). Positive associations persisted after adjustment for body mass index, family history of diabetes, smoking, exercise, use of alcohol, and hormone replacement therapy; multivariate relative risks for the highest vs lowest quartiles were 2.3 for IL-6 (95% CI, 0.9-5.6; P for trend =.07) and 4.2 for CRP (95% CI, 1.5-12.0; P for trend =.001). Similar results were observed in analyses limited to women with a baseline hemoglobin A(1c) of 6.0% or less and after adjustment for fasting insulin level.
Elevated levels of CRP and IL-6 predict the development of type 2 DM. These data support a possible role for inflammation in diabetogenesis.
The relationship between the levels of cyanogenic compounds (amygdalin and prunasin) in kernels, leaves, and roots of 5 sweet-, 5 slightly bitter-, and 5 bitter-kernelled almond trees was determined. Variability was observed among the genotypes for these compounds. Prunasin was found only in the vegetative part (roots and leaves) for all genotypes tested. Amygdalin was detected only in the kernels, mainly in bitter genotypes. In general, bitter-kernelled genotypes had higher levels of prunasin in their roots than nonbitter ones, but the correlation between cyanogenic compounds in the different parts of plants was not high. While prunasin seems to be present in most almond roots (with a variable concentration) only bitter-kernelled genotypes are able to transform it into amygdalin in the kernel. Breeding for prunasin-based resistance to the buprestid beetle Capnodis tenebrionis L. is discussed.
Epidemiologic and clinical studies have shown that nut consumption is associated with favorable plasma lipid profiles and reduced cardiovascular risk. These effects may result from their high monounsaturated fat (MUFA) content but nuts contain constituents other than fatty acids that might be cardioprotective. We conducted a study to compare the effects of whole-almond vs. almond oil consumption on plasma lipids and LDL oxidation in healthy men and women. Using a randomized crossover trial design, 22 normolipemic men and women replaced half of their habitual fat (approximately 14% of approximately 29% energy) with either whole almonds (WA) or almond oil (AO) for 6-wk periods. Compliance was ascertained by monitoring dietary intake via biweekly 5-d food records, return of empty almond product packages and weekly meetings with a registered dietitian. Fat replacement with either WA and AO resulted in a 54% increase in percentage of energy as MUFA with declines in both saturated fat and cholesterol intake and no significant changes in total energy, total or polyunsaturated fat intake. The effects of WA and AO on plasma lipids did not differ compared with baseline; plasma triglyceride, total and LDL cholesterol significantly decreased, 14, 4 and 6% respectively, whereas HDL cholesterol increased 6%. Neither treatment affected in vitro LDL oxidizability. We conclude that WA and AO do not differ in their beneficial effects on the plasma lipid variables measured and that this suggests that the favorable effect of almonds is mediated by components in the oil fraction of these nuts.
Regular nut consumption is associated with lower rates of heart attack. However, as nuts are fatty foods, they may in theory lead to weight gain, although preliminary evidence has suggested otherwise. We tested the hypothesis that a free daily supplement (averaging 76 kJ) of almonds for six months, with no dietary advice, would not change body weight.
Eighty-one male and female subjects completed the randomized cross-over study. During two sequential six-month periods, diet, body weight and habitual exercise were evaluated repeatedly in each subject. Almonds were provided only during the second period. The design was balanced for seasonal and other calendar trends.
During the almond feeding period, average body weight increased only 0.40 (kg) (p approximately 0.09). The weight change depended on baseline BMI (p = 0.05), and only those initially in the lower BMI tertiles experienced small and mainly unimportant weight gains with the almonds. We estimated that 54% (recalls) or 78% (diaries) of the extra energy from almonds was displaced by reductions in other foods. The ratio unsaturated/saturated dietary fat increased by 40% to 50% when almonds were included in the diet.
Incorporating a modest quantity (76 kJ) of almonds in the diet each day for six months did not lead on average to statistically or biologically significant changes in body weight and did increase the consumption of unsaturated fats. Further studies are necessary to evaluate longer term effects, especially in men.
Nuts appear to have cardiovascular benefits but their effect in diabetic patients is unclear.
The objective was to assess effects of almond-enriched diets on insulin sensitivity and lipids in patients with normoglycemia or type 2 diabetes.
Study 1 assessed the effect of almonds on insulin sensitivity in 20 free-living healthy volunteers who received 100 g almonds/d for 4 wk. Study 2 was a randomized crossover study that compared 4 diets in 30 volunteers with type 2 diabetes: 1) high-fat, high-almond (HFA; 37% total fat, 10% from almonds); 2) low-fat, high-almond (LFA; 25% total fat, 10% from almonds); 3) high-fat control (HFC; 37% total fat, 10% from olive or canola oil); and 4) low-fat control (LFC; 25% total fat, 10% from olive or canola oil). After each 4-wk diet, serum lipids and oral glucose tolerance were measured.
In study 1, almond consumption did not change insulin sensitivity significantly, although body weight increased and total and LDL cholesterol decreased by 21% and 29%, respectively (P < 0.05). In study 2, total cholesterol was lowest with the HFA diet (4.46 +/- 0.14, 4.52 +/- 0.14, 4.63 +/- 0.14, and 4.63 +/- 0.14 mmol/L with the HFA, HFC, LFA, and LFC diets, respectively; P = 0.0004 for fat level). HDL cholesterol was significantly lower with the almond diets (P = 0.002); however, no significant effect of fat source on LDL:HDL was observed. Glycemia was unaffected.
Almond-enriched diets do not alter insulin sensitivity in healthy adults or glycemia in patients with diabetes. Almonds had beneficial effects on serum lipids in healthy adults and produced changes similar to high monounsaturated fat oils in diabetic patients.
Frequent consumption of nuts may lower the risk of cardiovascular disease by favorably altering serum lipid and lipoprotein concentrations.
We compared the effects of 2 amounts of almond intake with those of a National Cholesterol Education Program Step I diet on serum lipids, lipoproteins, apolipoproteins, and glucose in healthy and mildly hypercholesterolemic adults.
In a randomized crossover design, 25 healthy subjects (14 men, 11 women) with a mean (+/- SD) age of 41 +/- 13 y were fed 3 isoenergetic diets for 4 wk each after being fed a 2-wk run-in diet (containing 34% of energy from fat). The experimental diets included a Step I diet, a low-almond diet, and a high-almond diet, in which almonds contributed 0%, 10%, and 20% of total energy, respectively.
Inverse relations were observed between the percentage of energy in the diet from almonds and the subject's total cholesterol (P value for trend < 0.001), LDL-cholesterol (P < 0.001), and apolipoprotein B (P < 0.001) concentrations and the ratios of LDL to HDL cholesterol (P < 0.001) and of apolipoprotein B to apolipoprotein A (P < 0.001). Compared with the Step I diet, the high-almond diet reduced total cholesterol (0.24 mmol/L or 4.4%; P = 0.001), LDL cholesterol (0.26 mmol/L or 7.0%; P < 0.001), and apolipoprotein B (6.6 mg/dL or 6.6%; P < 0.001); increased HDL cholesterol (0.02 mmol/L or 1.7%; P = 0.08); and decreased the ratio of LDL to HDL cholesterol (8.8%; P < 0.001).
Isoenergetic incorporation of approximately 68 g of almonds (20% of energy) into an 8368-kJ (2000-kcal) Step I diet markedly improved the serum lipid profile of healthy and mildly hypercholesterolemic adults. Total and LDL-cholesterol concentrations declined with progressively higher intakes of almonds, which suggests a dose-response relation.
Frequent nut consumption is associated with lower rates of coronary artery disease (CAD). Also, nut-rich diets improve the serum lipid profile of participants in dietary intervention trials. However, nuts are fatty foods, and in theory their regular consumption may lead to body weight gain. Because obesity is a major public health problem and a risk factor for CAD, clinicians and policy makers ponder several questions. Will hypercholesterolemic patients advised to consume nuts gain weight? Is recommending increased nut consumption to the general population for CAD prevention sound public health advice? Epidemiologic studies indicate an inverse association between frequency of nut consumption and body mass index. In well-controlled nut-feeding trials, no changes in body weight were observed. Some studies on free-living subjects in which no constraints on body weight are imposed show a nonsignificant tendency to lower weight while subjects are on the nut diets. In another line of evidence, preliminary data indicate that subjects on nut-rich diets excrete more fat in stools. Further research is needed to study the effects of nut consumption on energy balance and body weight. In the meantime, the available cumulative data do not indicate that free-living people on self-selected diets including nuts frequently have a higher body mass index or a tendency to gain weight.
To evaluate the effect of an almond-enriched (high monounsaturated fat, MUFA) or complex carbohydrate-enriched (high carbohydrate) formula-based low-calorie diet (LCD) on anthropometric, body composition and metabolic parameters in a weight reduction program.
A randomized, prospective 24-week trial in a free-living population evaluating two distinct macronutrient interventions on obesity and metabolic syndrome-related parameters during weight reduction.
In total, 65 overweight and obese adults (age: 27-79 y, body mass index (BMI): 27-55 kg/m(2)).
A formula-based LCD enriched with 84 g/day of almonds (almond-LCD; 39% total fat, 25% MUFA and 32% carbohydrate as percent of dietary energy) or self-selected complex carbohydrates (CHO-LCD; 18% total fat, 5% MUFA and 53% carbohydrate as percent of dietary energy) featuring equivalent calories and protein.
Various anthropometric, body composition and metabolic parameters at baseline, during and after 24 weeks of dietary intervention.
LCD supplementation with almonds, in contrast to complex carbohydrates, was associated with greater reductions in weight/BMI (-18 vs -11%), waist circumference (WC) (-14 vs -9%), fat mass (FM) (-30 vs -20%), total body water (-8 vs -1%) and systolic blood pressure (-11 vs 0%), P=0.0001-0.05. A 62% greater reduction in weight/BMI, 50% greater reduction in WC and 56% greater reduction in FM were observed in the almond-LCD as compared to the CHO-LCD intervention. Ketone levels increased only in the almond-LCD group (+260 vs 0%, P<0.02). High-density lipoprotein cholesterol (HDL-C) increased in the CHO-LCD group and decreased in the almond-LCD group (+15 vs -6%, P=0.05). Glucose, insulin, diastolic blood pressure, total cholesterol, triglycerides, low-density lipoprotein cholesterol (LDL-C) and LDL-C to HDL-C ratio decreased significantly to a similar extent in both dietary interventions. Homeostasis model analysis of insulin resistance (HOMA-IR) decreased in both study groups over time (almond-LCD: -66% and CHO-LCD: -35%, P<0.0001). Among subjects with type 2 diabetes, diabetes medication reductions were sustained or further reduced in a greater proportion of almond-LCD as compared to CHO-LCD subjects (96 vs 50%, respectively) [correction].
Our findings suggest that an almond-enriched LCD improves a preponderance of the abnormalities associated with the metabolic syndrome. Both dietary interventions were effective in decreasing body weight beyond the weight loss observed during long-term pharmacological interventions; however, the almond-LCD group experienced a sustained and greater weight reduction for the duration of the 24-week intervention. Almond supplementation of a formula-based LCD is a novel alternative to self-selected complex carbohydrates and has a potential role in reducing the public health implications of obesity.
Certain nutrients and phytochemicals in almonds may confer protection against cardiovascular disease, but little is known about factors that influence their bioavailability. A crucial and relevant aspect is the amount of these dietary components available for absorption in the intestine, which is a concept referred to as bioaccessibility.
We investigated the role played by cell walls in influencing the bioaccessibility of intracellular lipid from almond seeds.
Quantitative analyses of nonstarch polysaccharides (NSPs) and phenolic compounds of cell walls were performed by gas-liquid chromatography and HPLC, respectively. In a series of experiments, the effects of mechanical disruption, chewing, and digestion on almond seed microstructure and intracellular lipid release were determined. In the digestibility study, fecal samples were collected from healthy subjects who had consumed diets with or without almonds. Almond seeds and fecal samples were examined by microscopy to identify cell walls and intracellular lipid.
Cell walls were found to be rich in NSPs, particularly arabinose-rich polysaccharides, with a high concentration of phenolic compounds detected in the seed coat cell wall. During disruption of almond tissue by mechanical methods or chewing, only the first layer of cells at the fractured surface was ruptured and able to release lipid. In fecal samples collected from subjects consuming the almond diet, we observed intact cotyledonary cells, in which the cell walls encapsulated intracellular lipid. This lipid appeared susceptible to colonic fermentation once the cotyledonary cell walls were breached by bacterial degradation.
The cell walls of almond seeds reduce lipid bioaccessibility by hindering the release of lipid available for digestion.
3-Hydroxy-3-methyl-glutaryl-coenzyme A (HMG-CoA) reductase inhibitors (statins) markedly reduce serum cholesterol and have anti-inflammatory effects. The effect of cholesterol-lowering diets on inflammatory biomarkers is less well known.
To compare the efficacy of a dietary combination (portfolio) of cholesterol-lowering foods vs a statin in reducing C-reactive protein (CRP) as a biomarker of inflammation linked to increased cardiovascular disease risk.
In all, 34 hyperlipidemic subjects completed three 1-month treatments as outpatients in random order: a very low-saturated fat diet (control); the same diet with 20 mg lovastatin (statin); and a diet high in plant sterols (1.0 g/1000 kcal), soy protein (21.4 g/1000 kcal), viscous fibers (9.8 g/1000 kcal), and almonds (14 g/1000 kcal) (portfolio). Fasting blood samples were obtained at weeks 0, 2, and 4.
Using the complete data, no treatment reduced serum CRP. However, when subjects with CRP levels above the 75th percentile for previously reported studies (> 3.5 mg/l) were excluded, CRP was reduced similarly on both statin, -16.3 +/- 6.7% (n = 23, P = 0.013) and dietary portfolio, -23.8 +/- 6.9% (n = 25, P = 0.001) but not the control, 15.3 +/- 13.6% (n = 28, P = 0.907). The percentage CRP change from baseline on the portfolio treatment (n = 25) was greater than the control (n = 28, P = 0.004) but similar to statin treatment (n = 23, P = 0.349). Both statin and portfolio treatments were similar in reducing CRP and numerically more effective than control but only the change in portfolio was significant after the Bonferroni adjustment.
A combination of cholesterol-lowering foods reduced C-reactive protein to a similar extent as the starting dose of a first-generation statin.
Consumption of tree nuts such as almonds has been associated with a reduced risk of coronary heart disease. Flavonoids, found predominantly in the skin of almonds, may contribute to their putative health benefit, but their bioactivity and bioavailability have not previously been studied. Almond skin flavonoids (ASF) were extracted with HCl:H2O:methanol (1:19:80) and their content of catechins and flavonols identified by HPLC with electrochemical detection. ASF bioactivity was assessed in vitro by their capacity to increase the resistance of human LDL to oxidation induced by 10 micromol/L Cu2+. ASF from 0.18 to 1.44 mumol gallic acid equivalent (GAE)/L increased the lag time to LDL oxidation in a dose-dependent manner (P < or = 0.0001). Combining ASF with vitamin E or ascorbic acid extended the lag time >200% of the expected additive value (P < or = 0.05). The bioavailability and in vivo antioxidant activity of 40 micromol ASF were examined in BioF1B hamsters. Peak plasma concentrations of catechin, epicatechin, and flavonols (quercetin, kaempferol, and isorhamnetin) occurred at 60, 120, and 180 min, respectively. The concentration of isorhamnetin was significantly elevated in liver at 180 min. Absorbed ASF enhanced the ex vivo resistance of hamster LDL collected at 60 min to oxidation by 18.0% (P = 0.028), and the in vitro addition of 5.5 micromol/L vitamin E synergistically extended the lag time of the 60-min sample by 52.5% (P < or = 0.05). Thus, ASF possess antioxidant capacity in vitro; they are bioavailable and act in synergy with vitamins C and E to protect LDL against oxidation in hamsters.
Small changes of diet may reduce CVD risk. One example is the inclusion of nuts. They are rich in fibre, unsaturated fatty acids and phytonutrients. However, their fat content and energy density raise concerns that chronic consumption will prornote weight gain. Randomised intervention studies are required to evaluate whether this concern is well founded. This study's aim was to determine if the inclusion of a 1440kJ serving of almonds in the daily diet results in positive energy balance, and body composition change. During a 23-week cross-over design study, participants were required to consume almonds for 10 week., and were provided no advice on how to include them in their diet. For another 10 weeks (order counter-balanced), participants followed their customary diet and there was a 3-weelc washout between. The study group consisted of twenty women. Potential mechanisms of energy dissipation were measured. Ten weeks of daily almond consumption did not cause a change in body weight. This was predominantly due to compensation for the energy contained in the almonds through reduced food intake from other sources. Moreover, inefficiency in the absorption of energy from almonds was documented (P<0.05). No changes in resting metabolic rate, thermic effect of food or total energy expenditure were noted. A daily 1440 U serving of almonds, sufficient to provide beneficial effects on cardiovascular risk factors, may be included in the diet with limited risk of weight gain. Whether this can be generalised to other high-fat energy dense foods warrants evaluation.
Effects of giving arginine, lysine and tryptophan capsules without accompanying food on blood serum lipid levels were examined in three separate studies during which human adults were fed a low fat, low cholesterol, laboratory controlled diet alone or with capsules containing 1.2 g arginine, 1.2 g lysine or 1.5 g tryptophan. Feeding the laboratory controlled diet resulted in significant lowering of total blood serum cholesterol and LDL cholesterol levels and an increase in HDL:LDL ratio in comparison to levels when the subjects consumed self-selected diets. Use of the arginine supplement resulted in significant lowering of blood serum total cholesterol and LDL cholesterol levels; however, statistically significant effects of lysine and tryptophan were not demonstrated.
Background— Although recent studies have indicated that nut consumption may improve levels of blood lipids, nuts are not generally recommended as snacks for hyperlipidemic subjects because of their high fat content. Furthermore, the effective dose is still unknown.
Methods and Results— The dose-response effects of whole almonds, taken as snacks, were compared with low-saturated fat (<5% energy) whole-wheat muffins (control) in the therapeutic diets of hyperlipidemic subjects. In a randomized crossover study, 27 hyperlipidemic men and women consumed 3 isoenergetic (mean 423 kcal/d) supplements each for 1 month. Supplements provided 22.2% of energy and consisted of full-dose almonds (73±3 g/d), half-dose almonds plus half-dose muffins, and full-dose muffins. Fasting blood, expired air, blood pressure, and body weight measurements were obtained at weeks 0, 2, and 4. Mean body weights differed <300 g between treatments. The full-dose almonds produced the greatest reduction in levels of blood lipids. Significant reductions from baseline were seen on both half- and full-dose almonds for LDL cholesterol (4.4±1.7%, P=0.018, and 9.4±1.9%, P<0.001, respectively) and LDL:HDL cholesterol (7.8±2.2%, P=0.001, and 12.0±2.1%, P<0.001, respectively) and on full-dose almonds alone for lipoprotein(a) (7.8±3.5%, P=0.034) and oxidized LDL concentrations (14.0±3.8%, P<0.001), with no significant reductions on the control diet. No difference was seen in pulmonary nitric oxide between treatments.
Conclusions— Almonds used as snacks in the diets of hyperlipidemic subjects significantly reduce coronary heart disease risk factors, probably in part because of the nonfat (protein and fiber) and monounsaturated fatty acid components of the nut.
Background—Although recent studies have indicated that nut consumption may improve levels of blood lipids, nuts arenot generally recommended as snacks for hyperlipidemic subjects because of their high fat content. Furthermore, theeffective dose is still unknown.Methods and Results—The dose-response effects of whole almonds, taken as snacks, were compared with low-saturatedfat ( 5% energy) whole-wheat muffins (control) in the therapeutic diets of hyperlipidemic subjects. In a randomizedcrossover study, 27 hyperlipidemic men and women consumed 3 isoenergetic (mean 423 kcal/d) supplements each for1 month. Supplements provided 22.2% of energy and consisted of full-dose almonds (73 3 g/d), half-dose almonds plushalf-dose muffins, and full-dose muffins. Fasting blood, expired air, blood pressure, and body weight measurementswere obtained at weeks 0, 2, and 4. Mean body weights differed 300 g between treatments. The full-dose almondsproduced the greatest reduction in levels of blood lipids. Significant reductions from baseline were seen on both half-and full-dose almonds for LDL cholesterol (4.4 1.7%, P 0.018, and 9.4 1.9%, P 0.001, respectively) andLDL:HDL cholesterol (7.8 2.2%, P 0.001, and 12.0 2.1%, P 0.001, respectively) and on full-dose almonds alonefor lipoprotein(a) (7.8 3.5%, P 0.034) and oxidized LDL concentrations (14.0 3.8%, P 0.001), with no significantreductions on the control diet. No difference was seen in pulmonary nitric oxide between treatments.Conclusions—Almonds used as snacks in the diets of hyperlipidemic subjects significantly reduce coronary heart diseaserisk factors, probably in part because of the nonfat (protein and fiber) and monounsaturated fatty acid components ofthe nut. (Circulation. 2002;106:1327-1332.)Key Words: hypercholesterolemia lipids lipoproteins diet antioxidants
Almonds provide a nutrient-dense source of vitamin E, manganese, magnesium, copper, phosphorus, fibre, riboflavin, monounsaturated fatty acids and protein. Although almost 50% of almond weight is fat, incremental intakes of 7 g day−1 of this tree nut reduce low-density lipoprotein (LDL) cholesterol concentration by 1%, especially within the context of diets recommended by the Nation