Perspective: Challenges and Future Directions in Clinical Research with Nuts and Berries

Zuelch, Michelle; Radtke, Marcela; Holt, Roberta R.; Basu, Arpita; Burton‐Freeman, Britt; Ferruzzi, Mario G.; Li, Zhaoping; Shay, Neil F.; Shukitt‐Hale, Barbara; Keen, Carl L.; Steinberg, Francene M.; Hackman, Robert M.

doi:10.1016/j.advnut.2023.07.010

Cited by 3 publications

(1 citation statement)

References 189 publications

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“…On the other hand, in vivo studies have not found substantial differences after the consumption of almonds in terms of SCFA production [20,21]. However, there is a need for more clinical studies to further explore the benefits of almond consumption [64].…”

Section: Scfas Lactic and Succinic Acidsmentioning

confidence: 99%

Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications

Delgado-Osorio,

Navajas-Porras,

Pérez-Burillo

et al. 2024

Antioxidants

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Almonds are a rich source of beneficial compounds for human health. In this work, we assessed the influence of almond cultivars and harvest time on their morphological (length, width and thickness) and nutritional (ash, moisture, proteins) profiles. We also evaluated the impact of an in vitro digestion and fermentation process on almonds’ antioxidant and phenolic content, as well as their support of gut microbiota community and functionality, including the production of short-chain fatty acids (SCFAs), lactic and succinic acids. The length, width, and thickness of almonds varied significantly among cultivars, with the latter two parameters also exhibiting significant changes over time. Moisture content decreased with maturity, while protein and ash increased significantly. Total antioxidant capacity released by almonds after digestion and fermentation had different trends depending on the antioxidant capacity method used. The fermentation step contributed more to the antioxidant capacity than the digestion step. Both cultivar and harvest time exerted a significant influence on the concentration of certain phenolic compounds, although the total content remained unaffected. Similarly, fecal microbiota modulation depended on the cultivar and maturity stage, with the Guara cultivar and late maturity showing the largest effects. Cultivar type also exerted a significant impact on the concentration of SCFAs, with the Guara cultivar displaying the highest total SCFAs concentration. Thus, we conclude that cultivar and harvest time are key factors in shaping the morphological and nutritional composition of almonds. In addition, taking into account all the results obtained, the Guara variety has the best nutritional profile.

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Section: Scfas Lactic and Succinic Acidsmentioning

confidence: 99%

Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications

Delgado-Osorio,

Navajas-Porras,

Pérez-Burillo

et al. 2024

Antioxidants

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show abstract

Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review

Charoenwoodhipong,

Zuelch,

Keen

et al. 2024

Critical Reviews in Food Science and Nutrition

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Identifying the relation between food groups and biological ageing: a data-driven approach

Biemans,

Bach,

Behrouzi

et al. 2024

Age and Ageing

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Background Heterogeneity in ageing rates drives the need for research into lifestyle secrets of successful agers. Biological age, predicted by epigenetic clocks, has been shown to be a more reliable measure of ageing than chronological age. Dietary habits are known to affect the ageing process. However, much remains to be learnt about specific dietary habits that may directly affect the biological process of ageing. Objective To identify food groups that are directly related to biological ageing, using Copula Graphical Models. Methods We performed a preregistered analysis of 3,990 postmenopausal women from the Women’s Health Initiative, based in North America. Biological age acceleration was calculated by the epigenetic clock PhenoAge using whole-blood DNA methylation. Copula Graphical Modelling, a powerful data-driven exploratory tool, was used to examine relations between food groups and biological ageing whilst adjusting for an extensive amount of confounders. Two food group–age acceleration networks were established: one based on the MyPyramid food grouping system and another based on item-level food group data. Results Intake of eggs, organ meat, sausages, cheese, legumes, starchy vegetables, added sugar and lunch meat was associated with biological age acceleration, whereas intake of peaches/nectarines/plums, poultry, nuts, discretionary oil and solid fat was associated with decelerated ageing. Conclusion We identified several associations between specific food groups and biological ageing. These findings pave the way for subsequent studies to ascertain causality and magnitude of these relationships, thereby improving the understanding of biological mechanisms underlying the interplay between food groups and biological ageing.

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Perspective: Challenges and Future Directions in Clinical Research with Nuts and Berries

Cited by 3 publications

References 189 publications

Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications

Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications

Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review

Identifying the relation between food groups and biological ageing: a data-driven approach

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