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ACTA SCIENTIFIC NUTRITIONAL HEALTH (ISSN:2582-1423)
Volume 3 Issue 11 November 2019
Prunus dulcis)
Tahreem Javaid, Shahid Mahmood*, Wajiha Saeed and Muhammad Qamrosh Alam
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
*Corresponding Author:
Review Article
Received: September 10, 2019; Published: October 10, 2019
Abstract
Keywords: Prunus dulcis; Almond; Rosaceae
Introduction
         
 
   
       
         
         
 
  


Prunus dulcis 

                  
               




 
         

Origin and history
       

-
 [2] [3] Almond

   -
       
  
 

 [3] [4]   -
  


Types of almond
         -

         
     -

            
-
-


Nutrition

 -

    -
diovascular disorders 
Almond (Prunus dulcis) oil



-

Use of Almond (Prunus dulcis)
Citation: Shahid Mahmood., et al.Prunus dulcis

DOI: 
Prunus dulcis)
71
Bioactive molecules

-
    
-

         
this contribution, various phenolic compounds present in Almond


Almond (Prunus dulcis) and cancer risk



-


Nutritional value
        

      
        
       
Almond (Prunus dulcis) milk
   
 -

Almond (Prunus dulcis) syrup
    -
    

Almond (Prunus dulcis



NutrientsUnit Value per100g
  
  
  
  
  
  
  
Calcium  
Iron  
  270
  
  733
Sodium  1
  
  
  
Niacin  
  
 µg 44
Vitamin A  2
  
  
  
  
  
Table



-

Prunus dulcis)

Almond (Prunus dulcis) and cholesterol
    
-
   



Almond (Prunus dulcis) and cardiovascular disorders
   -
   
     
cardiovascular disorders reduces 
Almond (Prunus dulcis) and blood sugar
     
        
  


Almond (Prunus dulcis) and blood pressure
-



Citation: Shahid Mahmood., et al.Prunus dulcis

72
Prunus dulcis)
Almond (Prunus dulcis) and hunger
       
 
   

Allergy of almond (Prunus dulcis)
   -
        
       


    -

Almond (Prunus dulcis) and weight loss
 


Bibliography
   et al     
Plant systematics and evolution
 et al

           



 -

    et al     
   Western Journal of Medicine

    -
      
Pakistan Journal of Nutrition
 -
  Complementary Therapies in Clinical Practice 

 et al-
      Food
Research International
 et al

ISRN toxicology
 et al
Food Chemistry

   et al    
-
Journal of the Chemical Society of Pakistan
 -
Journal of the Chemical Society of Pakistan 

  et al   -
-
Food Chemistry
    et al     
       


   et al     
         
  
   

  et al  
Journal of the American Col-
lege of Nutrition 
   et al     
-
Journal of research in medical sciences
 et al
Eu-
ropean journal of clinical nutrition
    et al      
International Journal of Obesity 27

   -
        -
 
     

 -

Volume 3 Issue 11 November 2019
© All rights are reserved by Shahid Mahmood., et al.
Citation: Shahid Mahmood., et al.Prunus dulcis

... Its kernel part is of high nutritional value. 1,3,6 The almond (Prunus dulcis) is a small deciduous tree in the family Rosaceae native to southwest Asia. It belongs to the subfamily Amygdaloideae, which includes apricots (Prunus armeniaca), cherries (Prunus avium), nectarines (Prunus persica), peaches (Prunus persica), and plums (Prunus domestica). ...
... Almond is a large deciduous or evergreen tree and shrubs mostly unarmed. It is said to be originally a native of central and western Asia 3,4 and have been cultivated in China as early as the 10th century B.C. and in Greece in 5th century B.C. 2,4,6 At present it is cultivated throughout Southern Europe, in U.S.A. (California), Australia and South Africa. 6 In India the almond is cultivated in Punjab, Kashmir and Himachal Pradesh 3,4,14,16 also in Afghanistan, Baluchistan, Persia and the Mediterranean region. ...
... It is said to be originally a native of central and western Asia 3,4 and have been cultivated in China as early as the 10th century B.C. and in Greece in 5th century B.C. 2,4,6 At present it is cultivated throughout Southern Europe, in U.S.A. (California), Australia and South Africa. 6 In India the almond is cultivated in Punjab, Kashmir and Himachal Pradesh 3,4,14,16 also in Afghanistan, Baluchistan, Persia and the Mediterranean region. The almond is said to have been extensively planted in some of the hilly areas of Uttar Pradesh also, but the fruiting has not been very encouraging due to heavy rainfall. ...
Article
Full-text available
Nature is the source of some exquisite food products, having a wondrous amalgam of beneficial bioactive compounds with diverse health effects, often unattainable in synthetic products. Almond is a one of the valuable health benefiting food, from the Rosaceae family, have long been known as a source of essential nutrients; nowadays, they are in demand as a healthy food with increasing popularity for the general population and producers. They are native to the region which extends from India to Persia; the almond tree had spread to east and west of its native region thousands of years before Christ. Bitter and sweet almond are its types. It consists of Kernel or meat, mid shell and outer green shell. They are a rich source of vitamin E, dietary fiber, B-vitamins, proteins, calcium, magnesium, mono-unsaturated fats and phytosterols. This is also one of the classical Unani drugs prescribed by Hakeems in different body ailments. In Unani literature, it is mainly described as Muqawwī-i-dimāgh (Brain tonic), Murattib-i-dimāgh (Brain demulcent), Mulayyin (Laxative), Muqawwī-i-bāh (Aphrodisiac) and Mughadhdhi (Nutritious) etc. This is a review paper which discuss morphology, pharmacological action, ethno-medicinal and therapeutic uses of this medicinal plant in perspective of Unani medicine. This review has been done through online searches of databases such as PubMed, Google Scholar, Embase, science direct and hand search for classical textbook available in libraries. It concluded that Almond is one of the best herbal medicines in treatment of Palpitation, Amnesia, Hyperlipidemic, Sexual Debility, Dysmenorrhea, as it possess the following properties Antidiabetic, Antifungal, Anticancer, Antioxidant, Antihypertensive, Anti-inflammatory, Immunity enhancer, Hepato-protective Neuro-protective. Keywords: Unani System of Medicine, Almond, Badam Shireen, Neuroprotective, Immunobooster, Muqawwī-i-dimāgh
... The bitter type is non-edible or poisonous due to its cyanogenic glycosides and cannot be consumed without removal of toxic contents, even containing 4 to 9 mg of highly toxic hydrogen cyanide, and consumption in large amounts could lead to death [55]. However, the essential oil of bitter almonds is used in the pharmaceutical and cosmetic industries [56,57]. Sometimes during post-harvest processing, bitter and sweet almonds are unintentionally mixed, which gives an undesirable experience to consumers. ...
... Increasing consumption of almonds and almond-derived ingredients in food applications is related to its desirable nutritional composition (45-50% lipids, 21-25% proteins, 17-21% carbohydrates and 10-12% fiber) and the desirable technological properties (such as solubility, emulsification, foaming and gelling properties) of the extracted protein [59,60]. Moreover, it is used as gluten-free alternative to wheat flour in cooking and baking [56]. Almonds are a very versatile food ingredient, consumed as non-processed dry fruits or included in nutritive snacks, bakery and confectionery ingredients, and as a feedstock to produce almond milk, flour and oil [61]. ...
... Sweet almond oil, extracted from kernels of sweet cultivars, is used in the production of edible oil and the cosmetics industry because it has anti-inflammatory, immunity-boosting and anti-hepatotoxicity effects [56,66]. The essential oil of bitter almonds has potential application to produce biodiesel, and when it is refined, it can be used in the manufacture of flavorings [67]. ...
Article
Full-text available
Almond production plays a very significant role in the Portuguese socio-economic context, especially with regard to dried fruit production. Indeed, Portugal is the third largest almond producer in Europe, producing 41,450 t of almonds in shells in 2021. This is due to its edaphoclimatic conditions that are favorable for its production. Traditionally, the north region of “Trás-os-Montes” has stood out as one of the most relevant for Portuguese almond production and bioeconomy. However, production in “Alentejo“ and “Beira Interior” will surpass the northern region in a short time as a result of the installation of new orchards. Despite its importance, there is a need to uncover genetic traits underlying phenotypic desirable traits needed to improve yield and quality but also cope and mitigate the impacts of climate change on their production. To address this, it is important to characterize the genetic resources available and the germplasm collection since they are crucial players for conservation and breeding initiatives. In this review, we describe the main cultivars of almonds cultivated in Portugal and their productive challenges. We also provide an overview of the main genetic resources available, breeding goals, and accomplishments regarding their improvement towards biotic and abiotic constraints in both Portugal and the rest of the world.
... Such characteristics make this food associated with a variety of health advantages, including cholesterol-lowering properties, diabetic prevention, and possible prebiotic qualities. In addition, almonds are useful for cardiovascular diseases because they contain a high level of unsaturated fatty acids as well as a high level of bioactive molecules (fiber, phytosterols, vitamins, other minerals, and antioxidants) [11]. ...
... In recent decades, almond by-products such as seed extract, skin shell, and hull have been shown to contain phenolic chemicals. Javaid et al. [11] discussed that polyphenols are a common micronutrient in human diets, and they play an important role in the prevention of degenerative illnesses including cancer and cardiovascular disease. Regarding cancer, the same authors reported that a person who consumes more almonds decreases the risk of developing breast cancer by 2 to 3 times. ...
... As already discussed, almonds are often consumed raw, sliced, or roasted, but they may also be processed into marzipan, butter, milk, oil, spreads, bread, pastry, chocolates, and confectionery goods. Aside from direct consumption, almonds are used to enhance the appearance and texture of a variety of sweet and savory meals and food products [11,38]. ...
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Consumers are becoming vegan, vegetarian, or flexitarian due to the factors such as a healthy lifestyle, and growing environmental concerns. Circumstances like this have cumulatively driven the global nuts and dried fruits market. Thereby, this study aims to review two nuts (almond and cashew nut) in terms of processing effect on their quality attributes, nutritional value, phytochemical composition, and significant health advantages. Almonds are rich in phenolic extract, which is useful in preventing or slowing down the processes of various oxidative stress-related diseases. Additionally, studies have indicated that the regular consumption of this nut may modulate intestinal microbiota. Its nutritional properties can also facilitate contamination by pathogens and their growth (for instance, E. coli O157:H7, Salmonella enterica, and L. monocytogenes) during production steps or storage. In turn, the cashew nut is a food that promotes the reduction of LDL cholesterol, improvement in the cardiovascular system, and control of diabetes. Allergenic proteins are found in both nuts, although some studies demonstrated a considerable decrease in allergenicity after submitting samples to high-pressure treatments at high temperatures. Finally, we consider that there are still several research opportunities in the field, mainly related to microbiology, allergenicity, and sustainable production. Thus, the consumption of these nuts in the world could be consolidated, taking into account that in various regions of the globe, they are expensive foods and therefore not accessible to several populations.
... They can be eaten either raw or roasted" [20] This work therefore aims at substituting wheat flour with tropical almond and pawpaw flour for the production and quality evaluation of biscuits. ...
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Biscuit, also known as a cookie is a nutritive snack produced from dough that is transformed into an appetizing product through the application of heat in an oven. This study was aimed at evaluating the quality of biscuit produced from wheat, African almond and pawpaw flour blends. From the flours, blends were made and six (6) samples, A to F formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The physical, proximate, anti-nutrients, vitamins, minerals, antioxidants and sensory properties of the biscuits were evaluated using standard methods. For physical parameters of the biscuit, the weight ranged from 8.86 g-10.60 g, diameter from 6.60 mm- 6.80 mm, the spread ratio from 0.58-0.61, breaking strength from 0.25 kg- 0.29 kg and thickness ranged from 11.08 mm- 11.43 mm. The anti-nutrients content of the biscuits were considerably low and within safe limits. The results showed an increase in ash, fibre, fats and protein content while the carbohydrate content of the biscuit reduced upon substitution of wheat flour with almond and pawpaw flours. The vitamin content of the biscuit was also improved especially the vitamin A content upon addition of pawpaw flour. The result for mineral composition showed a significant increase from 46.00-89.35mg/100g for sodium, potassium from 323.44-486.95 mg/100g, calcium from 189.46-356.88mg/100g, magnesium from 44.34-132.88 mg/100g and phosphorus from 155.33-428.45mg/100g.6. Antioxidant activity also increased from 2.12-3.69mgAAE/g. The biscuit samples were all rated high in terms of their sensory attributes especially samples with high proportion of almond flour. This research indicates that almond and pawpaw flours are suitable for biscuit production especially at 40% and 10% substitution for almond and pawpaw flours respectively.
... It is also potential raw materials for local industries where it is used to compliment local foods that are low in protein. They can be eaten either raw or in roasted form Shahid et al [10]. ...
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Tropical Almond and pawpaw fruits are highly underutilized hence; the objectives were to improve their utilization in preparation of conventional foods. Six (6) blend samples A to F were formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The functional, proximate and selected phytochemicals of the flours and their blends were evaluated using standard methods. Results showed that the bulk density, foaming capacity, water absorption capacity, oil absorption capacity, swelling capacity and gelation temperature of the flours ranged from 0.63-0.70 g/ml, 0.10-0.55 %, 1.15-2.65 ml/g, 0.46-1.65 ml/g, 0.10-2.90 ml/g and 86.00 oC-90.00 oC respectively. The proximate composition ranged from 6.27-9.77% for moisture, 2.01-5.80 % for ash, 6.56-37.6 % for fat, 0.35-1.12 % for fiber, 6.01-20.67 % for proteins 27.93-77.34 % for carbohydrates and 369.8-534.08 Kcal/100g of energy. The anti-nutrients content of the flours ranged from 0.70-0.90 mg/100g, 0.01-0.17 mg/100g, 0.20-0.96 % for oxalates, cyanide and tannins respectively. This research indicates that almond and pawpaw floor blends could serve as functional and nutritional ingredients in foods at 40 % and 10 % almond and pawpaw flours in wheat respectively.
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Dielectric constant (ε′) and dielectric loss factor (ε′′) of gluten-free grains viz., Finger millet, Amaranth and Buckwheat in powder form were measured at room temperature (22∘C) at frequency 9.76GHz for different moisture content samples. The method used was the Two-Point method which is based on the transmission line technique. Microwaves were employed to investigate dielectric properties and their moisture dependence. The results showed that dielectric constant and dielectric loss of Gluten-free grains increase with the increase in moisture content. It shows that for higher moisture there are more free molecules in comparison to bound water molecules. This work can be an effective guide in designing a moisture meter for gluten-free grains.
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Background: Amygdalin is a cyanogenic glycoside which is described as a naturally occurring anticancer agent. Current review highlights apoptosis-inducing attributes of amygdalin towards different cancers and its potential application as an anti-cancer agent in cancer therapy. Method: Data about amygdalin was retrieved from all major scientific databases i.e., PubMed, ScienceDirect, Google Scholar, Scopus and Medline by using combination of keywords like amygdalin, apoptosis, laetrile, vitamin B- 17, pro-apoptotic proteins, anti-apoptotic proteins, hydrogen cyanide, mechanism of action of amygdalin and amygdalin therapy on humans. However, no specific time frame was followed for collection of data. Results: Data collected from already published articles revealed that apoptosis is a central process activated by amygdalin in cancer cells. It is suggested to stimulate apoptotic process by upregulating expression of Bax (proapoptotic protein) and caspase-3 and downregulating expression of Bcl-2 (anti-apoptotic protein). It also promotes arrest of cell cycle in G0/G1 phase and decrease number of cells entering S and G2/M phases. Thus, it is proposed to enhance deceleration of cell cycle by blocking cell proliferation and growth. Conclusion: The current review epitomizes published information and provides complete interpretations about all known anti-cancer mechanisms of amygdalin, possible role of naturally occurring amygdalin in fight against cancer and mistaken belief about cyanide toxicity causing potential of amygdalin. However, well-planned clinical trials are still needed to be conducted to prove effectiveness of this substance in vivo and to get approval for human use.
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