A pecan-enriched diet increases γ-tocopherol/cholesterol and decreases thiobarbituric acid reactive substances in plasma of adults

Haddad, Ella; Jambazian, Pera; Karunia, Martina; Tanzman, Jay; Sabaté, Joan

doi:10.1016/j.nutres.2006.06.022

Cited by 33 publications

(24 citation statements)

References 43 publications

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“…Pecans are a rich source of γ-and a poor source of α-tocopherol, containing 24.4 and 1.4 mg per 100 g of nut, respectively (Haddad, Jambazian, Karunia, Tanzman, & Sabaté, 2006). Phenolic acids (gallic acid) (Senter, Horvat, & Forbus, 1980), proanthocyanidins (Polles, Hanny, & Harvey, 1981), prodelphinidins (3-O-gallates) including epigallocatechin, epicatechin-3-O-gallate, and the more common flavan-3-ols, catechin and epicatechin were identified in pecan kernel (Villarreal-Lozoya, Lombardini, & Cisneros-Zevallos, 2007).…”

Section: Pecanmentioning

confidence: 99%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,037

1,269

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Available online A B S T R A C TThis review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

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Section: Pecanmentioning

confidence: 99%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,037

1,269

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“…Human interventions evaluating the effect of nut consumption on oxidative stress are shown in Table 4 . Thirteen [ 24 , 71 , 77 , 121 , 203 , 205 , 206 , 207 , 208 , 209 , 210 , 211 , 212 ] of 14 clinical studies in Table 4 showed a protective effect on oxidative stress. Only one study [ 213 ] showed no effect on oxidative stress.…”

Section: Antioxidant Activity and Decreased Oxidative Stressmentioning

confidence: 99%

Benefits of Nut Consumption on Insulin Resistance and Cardiovascular Risk Factors: Multiple Potential Mechanisms of Actions

2017

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Epidemiological and clinical studies have indicated that nut consumption could be a healthy dietary strategy to prevent and treat type 2 diabetes (T2DM) and related cardiovascular disease (CVD). The objective of this review is to examine the potential mechanisms of action of nuts addressing effects on glycemic control, weight management, energy balance, appetite, gut microbiota modification, lipid metabolism, oxidative stress, inflammation, endothelial function and blood pressure with a focus on data from both animal and human studies. The favourable effects of nuts could be explained by the unique nutrient composition and bioactive compounds in nuts. Unsaturated fatty acids (monounsaturated fatty acids and polyunsaturated fatty acids) present in nuts may play a role in glucose control and appetite suppression. Fiber and polyphenols in nuts may also have an anti-diabetic effect by altering gut microbiota. Nuts lower serum cholesterol by reduced cholesterol absorption, inhibition of HMG-CoA reductase and increased bile acid production by stimulation of 7-α hydroxylase. Arginine and magnesium improve inflammation, oxidative stress, endothelial function and blood pressure. In conclusion, nuts contain compounds that favourably influence glucose homeostasis, weight control and vascular health. Further investigations are required to identify the most important mechanisms by which nuts decrease the risk of T2DM and CVD.

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“…Authors attributed these beneficial effects of pecan consumption to the additive or synergic effect between unsaturated lipids and other non-fat components such as fiber, amino acids and other phytochemicals. In a subsequent study, the same research group conducted a controlled, single-blind, randomized, crossover feeding study with 24 healthy volunteers to compare a control diet with a pecan-enriched diet (20% of total energy provided by pecans) on the plasma tocopherol content and antioxidant capacity (Haddad et al, 2006). Pecan increased plasma γ-tocopherol normalized to total cholesterol, and decreased plasma α-tocopherol normalized to total cholesterol and plasma TBARS, while maintaining plasma antioxidant capacity unchanged, indicating that pecan γ-tocopherol and polyphenols inhibited in vivo lipid peroxidation and degradation.…”

Section: Human Studiesmentioning

confidence: 99%

Bioactive components and health effects of pecan nuts and their byproducts: a review

́Álvarez-Parrilla¹,

Urrea-López²,

Rosa³

2018

JFB

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Pecan is a North American native tree that produces a stone fruit or kernel, commonly known as pecan nut,which is highly valuable worldwide due to its sensory quality, and health promoting properties derived from the presence of mono- and polyunsaturated fatty acids, tocopherols and monomeric and polymeric polyphenolic compounds. The increase in the demand for pecan nut leads to an increase in by-products such as leaves, cake and principally nutshell, which have high contents of bioactive components, making them interesting raw materials to produce nutraceuticals with health benefits. The phytochemical content of pecan oil and kernel, as well as that of the main pecan by-products is discussed in detail, paying special attention to the presence of individual polyphenols with monomeric and polymeric structures. Finally, studies regarding the biological activity and potential use of pecan oil, kernel and by-products are summarized and discussed.

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A pecan-enriched diet increases γ-tocopherol/cholesterol and decreases thiobarbituric acid reactive substances in plasma of adults

Cited by 33 publications

References 43 publications

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Benefits of Nut Consumption on Insulin Resistance and Cardiovascular Risk Factors: Multiple Potential Mechanisms of Actions

Bioactive components and health effects of pecan nuts and their byproducts: a review

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