Recent Advances in Our Knowledge of the Biological Properties of Nuts

Amarowicz, Ryszard; Gong, Yi; Pegg, Ronald B.

doi:10.1002/9781118944653.ch11

Cited by 6 publications

(6 citation statements)

References 115 publications

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“…Previous studies have reported a large variation in the chemical composition of almonds, depending on cultivars and fractions analyzed (Bolling, McKay, & Blumberg, ; Čolić et al, ; Yada, Lapsley, & Huang, ). Chemically, almond is characterized by high contents of fat (~50%) (Amarowicz, Gong, & Pegg, ), proteins (~20%), carbohydrates (~20%), low moisture (~6%), with a fatty acid profile composed mainly of monounsaturated (60%) and polyunsaturated (30%) fatty acids (Barreira et al, ). Besides essential fatty acids, other minor bioactive lipids have been reported in almond, such as tocopherols with antioxidant activities, and phytosterols with cholesterol lowering effects (Sanahuja, Santonja, Teruel, Carratalá, & Selva, ).…”

Section: Introductionmentioning

confidence: 99%

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

Oliveira

Meyer²,

Afonso

et al. 2019

J Food Biochem

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Almonds have recognized health benefits, which are largely attributed to their chemical composition, including fatty acids, phenolics, vitamin E, and sucrose. This study was carried with the aim of providing information on the levels of the aforementioned bioactive compounds and antioxidant activities in six understudied Portuguese cultivars (Amendoão, Bonita, Casanova, Molar, Pegarinhos–Moncorvo, Pegarinhos–Murça and Refêgo), in comparison with two foreign cultivars (Ferragnès and Glorieta). A cultivar effect was observed for all the parameters evaluated, with some Portuguese cultivars comparing well and even favorably with the foreign ones. A multivariate analysis of the data allowed a clear discrimination of cultivars and that statistical tool could be used for authenticity purposes, especially for cultivars included in the Protected Designation of Origin “Amêndoa Douro.” Practical applications Almonds are among the most consumed nuts worldwide, with a considerable number of cultivars recorded around the world, although research has been neglecting the local cultivars. This work studies the chemical composition of several understudied cultivars and compares them to two widespread commercial ones. The results not only provide new information about these neglected cultivars, but also provide data for stakeholders to select more interesting cultivars with particular characteristics/or rich in compounds of interest.

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Section: Introductionmentioning

confidence: 99%

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

Oliveira

Meyer²,

Afonso

et al. 2019

J Food Biochem

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“…Clinical research recommends that omega-3 PUFA have considerable function in anticipation of coronary heart disease (Hallahan et al 2016). Walnuts are renowned as compared to other nuts due to higher concentration of polyunsaturated fat content prominently a-linolenic acid ALA levels together with antioxidants like tocopherol (Amarowicz et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Bioefficacy potential of different genotypes of walnut Juglans regia L.

et al. 2017

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The purpose of investigation was to assess the phytochemical and nutraceutical of walnut in leaf extracts through diverse quantitative and qualitative phytochemical tests followed by array of assays. The screening of 50 elite walnut genotypes which exhibited wide range of discrepancy in terms of phytochemicals as well as their anti-oxidant potential was done. Walnut genotypes displayed maximum divergence in quercetin content (2.86-5.78 mg/100 g) as represented by cluster analysis. The phenolic rich genotypes exhibiting total phenols (37.61-46.47 mg/g GAE) having higher DPPH potential (IP of 32.82-73.50) where as genotypes that accumulate flavonoids/flavanols (5.52-28.48 mg/g QE and 4.11-21.76 mg/g QE showed immense FRAP activity (418.92-1067.94 µM Fe/g FW). There was positive correlation between the phenolics content and anti-oxidant potential. The results showed oil content of 50.1-85.08% and kernel percentage 25.21-81.92% of all walnut genotypes. To evaluate the anti-proliferative potential of walnut genotypes, Trypan blue exclusion test, MTT assay and Griess assay was used. Each assay was repeated with different positive controls against a panel of human cancer cell lines viz THP-1, U2OS, IMR-32 and HBL-100 and then compared with the walnut extracts for their efficiency in anti-proliferative activity. The SPS 1 walnut extract at concentration of 500 µg/ml exhibited 10% cell viability and with 1000 µg/ml walnut extract there was consequent decline towards (6.25%) viability. The results indicated that walnut leaf constitutes an excellent source of effective natural antioxidants and chemo-preventive agents that can act as anti cancer agents.

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“…In fact, the daily intake of nuts recommended (1.5 oz equivalent to 42.5 g; 4) in the form of pistachios is approximately 15% of the Dietary Reference Intake (DRI) for proteins, 11–18% of DRI for male and female respectively for dietary fibre, and 24% of DRI for fat. Lipids, although present in great amounts, have an equilibrated content of mono- (56–77%) and polyunsaturated (14–33%; Table 1 ) fatty acids, that may help to reduce LDL-cholesterol and hence the coronary heart disease risk [ 2 , 16 , 17 ].…”

Section: Nutritional Value Of Pistachiosmentioning

confidence: 99%

“…Nuts are regarded as a relevant source of biologically active components, mainly thanks to their great proportion of unsaturated and essential fatty acids as well as phenolic components [ 1 , 2 , 3 ]. In fact, in July 2003, the health claim: ‘‘scientific evidence suggests but does not prove that eating 1.5 oz (42.5 g) per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease”, was ratified by the Food and Drug Administration of United States [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Why Should Pistachio Be a Regular Food in Our Diet?

et al. 2022

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The pistachio is regarded as a relevant source of biologically active components that, compared to other nuts, possess a healthier nutritional profile with low-fat content composed mainly of monounsaturated fatty acids, a high source of vegetable protein and dietary fibre, remarkable content of minerals, especially potassium, and an excellent source of vitamins, such as vitamins C and E. A rich composition in terms of phytochemicals, such as tocopherols, carotenoids, and, importantly, phenolic compounds, makes pistachio a powerful food to explore its involvement in the prevention of prevalent pathologies. Although pistachio has been less explored than other nuts (walnut, almonds, hazelnut, etc.), many studies provide evidence of its beneficial effects on CVD risk factors beyond the lipid-lowering effect. The present review gathers recent data regarding the most beneficial effects of pistachio on lipid and glucose homeostasis, endothelial function, oxidative stress, and inflammation that essentially convey a protective/preventive effect on the onset of pathological conditions, such as obesity, type 2 diabetes, CVD, and cancer. Likewise, the influence of pistachio consumption on gut microbiota is reviewed with promising results. However, population nut consumption does not meet current intake recommendations due to the extended belief that they are fattening products, their high cost, or teething problems, among the most critical barriers, which would be solved with more research and information.

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Recent Advances in Our Knowledge of the Biological Properties of Nuts

Cited by 6 publications

References 115 publications

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

Bioefficacy potential of different genotypes of walnut Juglans regia L.

Why Should Pistachio Be a Regular Food in Our Diet?

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