Health Benefits of Tree Nuts

Ternus, Maureen; Lapsley, Karen G.; Geiger, Constance J.

doi:10.1201/9781420019391.ch3

Cited by 6 publications

(3 citation statements)

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“…The benefits of nut consumption are related, in part, to their lipidic profile, rich in both mono‐ and polyunsaturated fatty acids, tocols, and phytosterols (Griel and Kris‐Etherton ). Several epidemiological and clinical studies have shown that the regular consumption of nuts is associated with a favorable blood lipid profile (Griel and Kris‐Etherton ; Ternus and others ), a reduction in the risk of cardiovascular disease (Kelly and Sabaté ; Kris‐Etherton and others ), of type 2 diabetes (Jiang and others ; Jenkins and others ), and of some kinds of cancer (González and Salas‐Salvadó ; Davis and others ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Acceptance of Prebiotic Beverage Made from Cashew Nut Kernels and Passion Fruit Juice

Rebouças¹,

Rodrigues²,

Afonso³

2014

Journal of Food Science

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As a result of this study, it was possible to obtain a new functional prebiotic product, which combined the nutritional and functional properties of cashew nut kernels and oligofructose with the sensory properties of passion fruit juice in a beverage with satisfactory sensory acceptance. This new product emerges as a new alternative for the industrial processing of broken cashew nut kernels, which have very low market value, enabling this sector to increase its profits.

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Section: Introductionmentioning

confidence: 99%

Optimization of the Acceptance of Prebiotic Beverage Made from Cashew Nut Kernels and Passion Fruit Juice

Rebouças¹,

Rodrigues²,

Afonso³

2014

Journal of Food Science

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“…Studies have acknowledged that tree nut skins are rich sources of phenolic compounds and possess stronger antioxidant activities than those of their kernel and other tree nut byproducts − . These phenolic compounds provide protection against harmful effects of free radicals and are known to reduce the risk of several diseases including certain types of cancer, coronary heart disease (CHD), type-2 diabetes, and inflammation, among others − .…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Hazelnut Skin Phenolics

Alasalvar

Karamać

Kosińska

et al. 2009

J. Agric. Food Chem.

140

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Phenolic compounds were extracted from hazelnut skin using 80% (v/v) aqueous acetone or methanol. The crude extracts were applied onto a Sephadex LH-20 column for two fractionations (Fr. I and Fr. II). Fr. I consisting of low-molecular-weight phenolics was eluted by ethanol, whereas Fr. II consisting of tannins was obtained using acetone/water (1:1, v/v) as the mobile phase. UV spectra of phenolic compounds present in the crude extracts and their fractions exhibited a maximum absorbance at 282 nm. The crude extracts and their fractions were examined for phenolic and condensed tannin contents as well as total antioxidant activity (TAA), antiradical activity against the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, and reducing power. Results of these assays showed higher values when Fr. II containing tannins was tested, followed by crude extract, and Fr. I. Both 80% acetone and methanol were capable of extracting phenolics, but 80% acetone was a more effective solvent for the extraction of condensed tannins (p < 0.05). These results suggest that hazelnut skin can be considered as a value-added byproduct for use as dietary antioxidants.

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“…Lipids (notably triglycerides) and proteins in edible nut seeds account for the major portion, typically 50−90% (as-is basis) , of seed weight and are therefore thought to significantly influence seed properties. In recent years nut seed lipids have received significant attention due to not only their importance in sensory properties (mild flavors and smooth texture) but also their possible role in human health − and weight management (see refs and and references cited therein).…”

Section: Introductionmentioning

confidence: 99%

Functional Properties of Select Edible Oilseed Proteins

Sharma

Joshi

et al. 2010

J. Agric. Food Chem.

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Borate saline buffer (0.1 M, pH 8.45) solubilized proteins from almond, Brazil nut, cashew nut, hazelnut, macadamia, pine nut, pistachio, Spanish peanut, Virginia peanut, and soybean seeds were prepared from the corresponding defatted flour. The yield was in the range from 10.6% (macadamia) to 27.4% (almond). The protein content, on a dry weight basis, of the lyophilized preparations ranged from 69.23% (pine nut) to 94.80% (soybean). Isolated proteins from Brazil nut had the lightest and hazelnut the darkest color. Isolated proteins exhibited good solubility in aqueous media. Foaming capacity (<40% overrun) and stability (<1 h) of the isolated proteins were poor to fair. Almond proteins had the highest viscosity among the tested proteins. Oil-holding capacity of the isolated proteins ranged from 2.8 (macadamia) to 7 (soybean) g of oil/g of protein. Least gelation concentrations (% w/v) for almond, Brazil nut, cashew, hazelnut, macadamia, pine nut, pistachio, Spanish peanut, Virginia peanut, and soybean were, respectively, 6, 8, 8, 12, 20, 12, 10, 14, 14, and 16.

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Health Benefits of Tree Nuts

Cited by 6 publications

References 0 publications

Optimization of the Acceptance of Prebiotic Beverage Made from Cashew Nut Kernels and Passion Fruit Juice

Optimization of the Acceptance of Prebiotic Beverage Made from Cashew Nut Kernels and Passion Fruit Juice

Antioxidant Activity of Hazelnut Skin Phenolics

Functional Properties of Select Edible Oilseed Proteins

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