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2019 | 135 | 116-128
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Characterization of health-related properties of selected tree-nuts - a review

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As interest in the health effects of tree-nuts consumption has increased. Nuts are vary used in food industry, especially in confectionery industry, in milk products, chocolate products and ice cream. This nuts are also added to products dedicated for healthy breakfast like muesli, cereals, breads and salads. The consumption of nuts is frequently associated with reduction in risk factors for diabetes, cancer, cardiovascular diseases. Despite high fat and caloric content, several studies have reported beneficial effects after nut consumption, due to fatty acid profiles, sterols, proteins, fibers, vitamins, minerals, tocopherols, flavonoids and phenolic acid with potential antioxidant and anti-inflammatory properties. Daily intake up to 30-40 g per day of nuts are recommended. This review highlights the composition of eight nut varieties (walnuts, almonds, hazelnuts, cashews, pistachios, Brazilian nuts, pecan nuts, macadamia nuts) on the context of human health.
  • Department of Functional, Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University Life of Sciences, 159c Nowoursynowska Str., 02-776 Warsaw, Poland
  • Department of Functional, Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University Life of Sciences, 159c Nowoursynowska Str., 02-776 Warsaw, Poland
  • Department of Functional, Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University Life of Sciences, 159c Nowoursynowska Str., 02-776 Warsaw, Poland
  • Department of Functional, Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University Life of Sciences, 159c Nowoursynowska Str., 02-776 Warsaw, Poland
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