Role of cell walls in the bioaccessibility of lipids in almond seeds

Ellis, Peter R.; Kendall, Cyril W.C.; Ren, Yilong; Parker, Charlotte C.; Pacy, J. F.; Waldron, Keith W.; Jenkins, David

doi:10.1093/ajcn/80.3.604

Cited by 276 publications

(326 citation statements)

References 31 publications

Supporting

Mentioning

299

Contrasting

Unclassified

Order By: Relevance

“…The failure to rupture the fibrous cell walls of nuts by mechanical, enzymatic or bacterial processes results in limited release of the cellular lipid and their consequent loss in the stool. 20 Studies documenting this phenomenon have only been conducted with almonds, but the consistency of results across nuts with respect to fat loss, suggests a similarly low bioaccessibility that may apply to these other nuts.…”

Section: Discussionmentioning

confidence: 99%

“…Fecal analyses from intervention trials testing peanuts, 16 pecans, 17 and almonds [18][19][20] document increased energy loss with nut consumption. The effect size varies markedly, as did the loads provided, hampering conclusions about the magnitude of effect.…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, some increased loss is observed consistently and is attributed to inefficient mastication coupled with resistance of the parenchymal cell walls to subsequent bacterial and enzymatic degradation. 20 The only work showing increased fecal fat loss with peanuts, the most widely consumed 'nut' in the US (ERS/USDA, 2002), was based on a trial where the peanuts provided 95% of dietary fat intake. 16 The aims of the present trial were to further explore the effects of peanut consumption on fecal energy excretion with a balanced, non-vegetarian diet using a more ecological load.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Peanut digestion and energy balance

Traoret

Lokko²,

Cruz

et al. 2007

Int J Obes

View full text Add to dashboard Cite

Objective: To explore the effects of peanut consumption on fecal energy excretion with a balanced, non-vegetarian diet. Design: Four arm parallel group design (that is, whole peanut (P), peanut butter (PB), peanut oil (PO) or peanut flour (PF) consumption) with one crossover (control and intervention). Subjects: In total 63 healthy men and women from Ghana, Brazil and USA (N ¼ 15-16 per group) with an average body mass index of 21.8 kg m À2 . Measurements: Percent fat of fecal wet weight daily energy excretion during the control and the treatment periods. Results: Compared to control, the percentage of fat in the feces increased significantly for the P group (5.2270.29%) relative to the other three groups ((PO ¼ 3.0770.36%, PB ¼ 3.1170.31% (P ¼ 0.001), and PF ¼ 3.7570.40% (P ¼ 0.019)). The same findings held for kJ g À1 of feces excreted. During the P supplementation period, the energy excretion was 21.471.0 kJ g À1 versus 18.771.0 kJ g À1 for PO (P ¼ 0.034), 18.870.7 kJ g À1 for PB (P ¼ 0.042) and 18.570.8 kJ g À1 for PF (P ¼ 0.028). Conclusion: Fecal fat and energy loss is greater with consumption of whole peanuts compared to peanut butter, oil or flour. This may contribute to the less than predicted change of body weight observed with peanut consumption. There were no cultural differences.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Peanut digestion and energy balance

Traoret

Lokko²,

Cruz

et al. 2007

Int J Obes

View full text Add to dashboard Cite

show abstract

“…Fat malabsorption, documented during nut diets as increased fecal fat excretion, also can contribute to the lack of weight gain. Increased stool fat losses may be due in part to the high fiber content of nuts [23] or to incomplete digestion of their matrices because the fat of nuts is enclosed within cell membranes, which are not readily available to digestive enzymes [143], an effect that can be compounded by incomplete mastication [144]. At any rate, the satiating effect of nuts with subsequent food compensation appears to be the main reason for their lack of weight-promoting effect.…”

Section: Safety Of Nut Consumptionmentioning

confidence: 99%

Health Benefits of Nut Consumption

2010

View full text Add to dashboard Cite

Nuts (tree nuts and peanuts) are nutrient dense foods with complex matrices rich in unsaturated fatty and other bioactive compounds: high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols, and phenolic compounds. By virtue of their unique composition, nuts are likely to beneficially impact health outcomes. Epidemiologic studies have associated nut consumption with a reduced incidence of coronary heart disease and gallstones in both genders and diabetes in women. Limited evidence also suggests beneficial effects on hypertension, cancer, and inflammation. Interventional studies consistently show that nut intake has a cholesterol-lowering effect, even in the context of healthy diets, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Blood pressure, visceral adiposity and the metabolic syndrome also appear to be positively influenced by nut consumption. Thus it is clear that nuts have a beneficial impact on many cardiovascular risk factors. Contrary to expectations, epidemiologic studies and clinical trials suggest that regular nut consumption is unlikely to contribute to obesity and may even help in weight loss. Safety concerns are limited to the infrequent occurrence of nut allergy in children. In conclusion, nuts are nutrient rich foods with wide-ranging cardiovascular and metabolic benefits, which can be readily incorporated into healthy diets.

show abstract

“…Thus, another explanation for the findings of the present study is that the digestion of the FL fat in the endosperm is impeded by the physical encapsulation of the fat of the whole FL. Ellis et al (2004) showed that chewing of almond seeds did not disrupt cell walls sufficiently to release intracellular lipids. This phenomenon may be more marked for FL, which due to their small size to a large extent will be swallowed whole.…”

Section: Discussionmentioning

confidence: 99%

Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers

et al. 2007

View full text Add to dashboard Cite

Objective: The aim of this study was to measure the apparent digestibility of fat and the transit time upon addition of whole sunflower seeds (SU) or flaxseeds (FL) to rye breads consumed as part of a whole diet. Method: In a randomized crossover study, gross intake and faecal excretion of fat and energy were measured in 11 young healthy men aged 24.672.7 years. During each 7 days intervention periods, the subjects received a basal diet plus 300 g of one of four rye breads: (1) rye bread; (2) rye bread with SU; (3) rye bread with FL; (4) low extraction rate rye bread with SU and FL. Fat binding properties of rye breads (1) and (3) were determined by in vitro digestion. Results: Addition of whole SU or FL to breads increased daily gross intake of fat and energy (Po0.001). The amounts of apparently digested fat (g/day) and energy were lowered when subjects consumed the SU or FL rye bread (Po0.001). The effect on energy digestibility of FL was more pronounced than that of SU. The in vitro fat digestibility of rye breads and whole diets show fat-binding properties of FL when compared to the rye bread diet (Po0.05). Conclusions: Enrichment of bread with whole FL does not appear to result in increased fat and energy intake when added to breads, but the results rather indicate an impairment of nutrient utilization.

show abstract

Role of cell walls in the bioaccessibility of lipids in almond seeds

Abstract: The cell walls of almond seeds reduce lipid bioaccessibility by hindering the release of lipid available for digestion.

Cited by 276 publications

References 31 publications

Peanut digestion and energy balance

Peanut digestion and energy balance

Health Benefits of Nut Consumption

Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers

Contact Info

Product

Resources

About