Brazilian nut consumption by healthy volunteers improves inflammatory parameters

Colpo, Elisângela; Vilanova, Carlos Dalton de Avila; Reetz, Luiz Gustavo Brenner; Duarte, Marta M.M.F.; Farias, Iria Luiza Gomes; Meinerz, Daiane Francine; Mariano, Douglas Oscar Ceolin; Vendrusculo, Raquel G.; Boligon, Alexandra Augusti; Corte, Cristiane Lenz Dalla; Wagner, Róger; Athayde, Margareth Linde; Rocha, João Batista Teixeira da

doi:10.1016/j.nut.2013.10.005

Cited by 65 publications

(58 citation statements)

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“…Oxidative damage and insulin resistance are important pathogenic drivers of cancer [67, 68] and a number of specific causes of death [69]. Nuts and seeds and particularly walnuts, pecans, and sunflower seeds have a high antioxidant content [70], and could prevent cancer by reducing oxidative DNA damage [9], cell proliferation [71, 72], inflammation [73, 74], and circulating insulin-like growth factor 1 concentrations [75] and by inducing apoptosis [71], suppressing angiogenesis [76], and altering the gut microbiota [77]. Although nuts are high in total fat, they have been associated with lower weight gain [78–80] and lower risk of overweight and obesity [79] in observational studies and some randomized controlled trials [80].…”

Section: Discussionmentioning

confidence: 99%

Nut consumption and risk of cardiovascular disease, total cancer, all-cause and cause-specific mortality: a systematic review and dose-response meta-analysis of prospective studies

Aune

Keum

Giovannucci

et al. 2016

BMC Med

341

277

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BackgroundAlthough nut consumption has been associated with a reduced risk of cardiovascular disease and all-cause mortality, data on less common causes of death has not been systematically assessed. Previous reviews missed several studies and additional studies have since been published. We therefore conducted a systematic review and meta-analysis of nut consumption and risk of cardiovascular disease, total cancer, and all-cause and cause-specific mortality.MethodsPubMed and Embase were searched for prospective studies of nut consumption and risk of cardiovascular disease, total cancer, and all-cause and cause-specific mortality in adult populations published up to July 19, 2016. Summary relative risks (RRs) and 95% confidence intervals (CIs) were calculated using random-effects models. The burden of mortality attributable to low nut consumption was calculated for selected regions.ResultsTwenty studies (29 publications) were included in the meta-analysis. The summary RRs per 28 grams/day increase in nut intake was for coronary heart disease, 0.71 (95% CI: 0.63–0.80, I2 = 47%, n = 11), stroke, 0.93 (95% CI: 0.83–1.05, I2 = 14%, n = 11), cardiovascular disease, 0.79 (95% CI: 0.70–0.88, I2 = 60%, n = 12), total cancer, 0.85 (95% CI: 0.76–0.94, I2 = 42%, n = 8), all-cause mortality, 0.78 (95% CI: 0.72–0.84, I2 = 66%, n = 15), and for mortality from respiratory disease, 0.48 (95% CI: 0.26–0.89, I2 = 61%, n = 3), diabetes, 0.61 (95% CI: 0.43–0.88, I2 = 0%, n = 4), neurodegenerative disease, 0.65 (95% CI: 0.40–1.08, I2 = 5.9%, n = 3), infectious disease, 0.25 (95% CI: 0.07–0.85, I2 = 54%, n = 2), and kidney disease, 0.27 (95% CI: 0.04–1.91, I2 = 61%, n = 2). The results were similar for tree nuts and peanuts. If the associations are causal, an estimated 4.4 million premature deaths in the America, Europe, Southeast Asia, and Western Pacific would be attributable to a nut intake below 20 grams per day in 2013.ConclusionsHigher nut intake is associated with reduced risk of cardiovascular disease, total cancer and all-cause mortality, and mortality from respiratory disease, diabetes, and infections.Electronic supplementary materialThe online version of this article (doi:10.1186/s12916-016-0730-3) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Nut consumption and risk of cardiovascular disease, total cancer, all-cause and cause-specific mortality: a systematic review and dose-response meta-analysis of prospective studies

Aune

Keum

Giovannucci

et al. 2016

BMC Med

341

277

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“…are widely recognized for being high in calories and for their nutritional value (Jayasinghe and Caruso 2011). They have been the focus of numerous studies aiming to extract their main nutritional and functional components (John and Shahidi 2010;Stockler-Pinto et al 2010;Colpo et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Elaboration and characterization of snack bars made with ingredients from the Amazon

et al. 2017

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Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects. KEYWORDS: Amazon fruits, Brazil nut, palm oil, sensory analysis, tapioca flour Elaboração e caracterização de barras de cereais à base de ingredientes da Amazônia RESUMOComo uma alternativa para as pessoas que procuram opções para uma alimentação saudável, as barras de cereais foram lançadas no mercado. Elas são populares como alimentos portáteis e podem ser consumidas entre as refeições. Este trabalho teve como objetivo desenvolver e determinar as variáveis físicas, físico-químicas, microbiológicas e sensoriais de barras de cereais à base de farinha de tapioca, castanha-do-brasil e polpas de frutas regionais (açaí, cupuaçu, muruci e taperebá). A concentração preferida de polpa na barra sabor açaí foi de 10% e nas barras sabor cupuaçu, muruci e taperebá de 15%. O índice de aceitação da barra sabor açaí foi superior a 70% nos atributos aparência, cor, textura e impressão global e inferior no sabor. Este comportamento pode estar relacionado à cultura de alguns provadores, os quais têm o hábito de consumir a polpa de açaí sem adição de qualquer outro ingrediente que possa mascarar o sabor intrínseco e peculiar do fruto. As barras sabor cupuaçu e muruci, por apresentarem maior aceitação sensorial, quando comparadas às barras sabor açaí e taperebá, têm melhores perspectivas de mercado caso sejam comercializadas. PALAVRAS-CHAVE: Frutas regionais, castanha-do-brasil, óleo de palma, análise sensorial, farinha de tapioca

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“…Reverse phase chromatographic analysis was carried out under gradient conditions using Phenomenex C 18 column (4.6 mm x 250 mm) packed with 5 μm diameter particles; the mobile phase was: (A) acetonitrile: water (95:5, v/v) and (B) water: phosphoric acid (98:2, v/v), and the composition gradient was: 5 % of B until 10 min and changed to obtain 20 %, 40 %, 60 %, 70 % and 100 % B at 20, 30, 40, 50 and 60 min, respectively, following the method described by Colpo et al (2014[8]) with slight modifications. The ethanolic and aqueous extracts from the leaves of L. montevidensis and the mobile phase were filtered through 0.45 μm membrane filter (Millipore) and then degassed by ultrasonic bath prior to use.…”

Section: Methodsmentioning

confidence: 99%

Safety assessment and antioxidant activity of Lantana montevidensis leaves: contribution to its phytochemical and pharmacological activity

Barros

Duarte

Waczuk

et al. 2017

EXCLI Journal; 16:Doc566; ISSN 1611-2156

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Brazilian nut consumption by healthy volunteers improves inflammatory parameters

Cited by 65 publications

References 44 publications

Nut consumption and risk of cardiovascular disease, total cancer, all-cause and cause-specific mortality: a systematic review and dose-response meta-analysis of prospective studies

Nut consumption and risk of cardiovascular disease, total cancer, all-cause and cause-specific mortality: a systematic review and dose-response meta-analysis of prospective studies

Elaboration and characterization of snack bars made with ingredients from the Amazon

Safety assessment and antioxidant activity of Lantana montevidensis leaves: contribution to its phytochemical and pharmacological activity

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