PL EN


Preferences help
enabled [disable] Abstract
Number of results
2019 | 135 | 116-128
Article title

Characterization of health-related properties of selected tree-nuts - a review

Content
Title variants
Languages of publication
EN
Abstracts
EN
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.
Contributors
  • 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
author
  • 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
References
  • [1] Durmaz G., Gokmen V. (2019). Effect of refining on bioactive composition and oxidative stability of hazelnut oil. Food Research International 116, 586-591.
  • [2] Pelvan E., Olgun E.O., Karadag A., Alasalvar C. (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted and roasted hazelnut skin). Food Chemistry 244, 102-108.
  • [3] Tas N.G., Gokmen V. (2017). Maillard reaction and caramelization during hazelnuts roasting: A multiresponse kinetic study. Food Chemistry 221, 1911-1922.
  • [4] Taş N.G., Gökmen V. (2015). Profiling triacyclglycerols fatty acids and tocopherols in hazelnut varieties grown in Turkey. Journal of Food Composition and Analysis 44, 115-121.
  • [5] Sabate J., Oda K., Ros E. (2010). Nut consumption and blood lipid levels: A pooled analysis of 25 intervention trials. Archives of Internal Medicine 170(9), 821-827.
  • [6] Alasalvar C., Shahidi F. (2008). Tree Nuts. Composition phytochemicals and health Effects. Edited by: Tylor & Francis Group. LCC.
  • [7] Vadivel V., Kunyang C.N., Biesalski H.K. (2012). Health Benefits of Nut Consumption with Special Reference to Body Weight Control. Nutrition. 28(11–12). 1089–1097.
  • [8] Abumweis S. S., Barake R., Jones P. J. (2008). Plant sterols/stanols as cholesterol lowering agents: a meta‐analysis of randomized controlled trials. Food & Nutrition Research 52, 52-69.
  • [9] Demonty I., Ras R.T., van der Knaap H. C. M., Duchateau G. S. M. J. E., Meijer L., Zock P.L., Geleijnse J. M., Trautwein E. A. (2009). Continuous dose‐response relationship of the LDL‐cholesterol‐lowering effect of phytosterol intake. The Journal of Nutrition 139, 271-284.
  • [10] Katan M. B., Grundy S. M., Jones P., Law M., Miettinen T., Paoletti R., Stresa Workshop Participants (2003). Efficacy and safety of plant stanols and sterols in the management of blood cholesterol levels. Mayo Clinic Proceedings 78 (8). 965-978.
  • [11] Law M. (2000). Plant sterol and stanol margarines and health. British Medical Journal 320, 861-864.
  • [12] Donno D., Beccaro G. L., Mellano G.M., Prima S., Cavichioli M., Cerutti A. K., Bounous G. (2013). Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv. Czech Journal of Food Science 31, 390-400.
  • [13] Schlormann W., Birringer M., Bohm V., Lober K., Jahreis G., Lorkowski S., Muller A.K., Schone F., Glei M. (2015). Influence of roasting conditions on healthrelated compounds in different nuts. Food Chemistry 180, 77-85.
  • [14] Chen C.Y., Milbury P.E., Lapsley K., Blumberg J. B. (2005). Flavonoids from almond skins are bioavailable and act synergistically with vitamins C and E to enhance hamster and human LDL resistance to oxidation. The Journal of Nutrition 135, 1366-1373.
  • [15] Lou H., Yuan H., Ma B., Ren D., Ji M., Oka S. (2004). Polyphenols from peanut skins and their free radical-scavenging effects. Phytochemistry 65, 2391-2399.
  • [16] Cordain L., Eaton S.B., Sebastian A., Mann N., Lindeberg S., Watkins B.A., O’Keefe J.H., Brand-Miller J. (2005). Origins and evolution of the Western diet: health implications for the 21st century. The American Journal of Clinical Nutrition 81, 341–354.
  • [17] Jacobs D. R. Jr., Gross M. D., Tapsell L.C. (2009). Food synergy: an operational concept for understanding nutrition. The American Journal of Clinical Nutrition 89, 1543-1548.
  • [18] Flaczyk E.. Kobus-Cisowska J. (2010). Importance of nuts in human nutrition. Przemysl Spozywczy, 64, 26-30.
  • [19] Chlebowska-Śmigiel A., Gniewosz M. (2009). The effect of edible pullulan coating on limiting sensory and physicochemical changes occurring in hazelnuts during their storage. Bromatologia i Chemia Toksykologiczna 42(3), 420-425.
  • [20] Baer D. J.. Gebauer S. K.. Novotny J. A. (2012). Measured energy value of pistachios in the human diet. British Journal of Nutrition 107(1), 120-125.
  • [21] Bolling B. W., McKay D. L., Blumberg J. B. (2010). The Phytochemical Composition and Antioxidant Actions of Tree Nuts. Asia Pacific Journal of Clinical Nutrition 19(1), 117-123.
  • [22] Kashani Nejad M., Tabil L. G., Mortazavi A., Safe Kordi. A. (2003). Effect of drying methods on quality of pistachio nuts. Drying Technology 21(5), 821-838.
  • [23] Atanasov A.G., Sabharanjak S.M., Zengin G., Mollica A., Szostak A., Simirigiotis M., Huminiecki Ł., Horbanczuk O.K., Nabavi S.M., Mocan A. (2017). Pecan nuts: A review of reported bioactivities and health effects. Trends in Food Science & Technology 71, 246-248.
  • [24] Ryan E., Galvin K., O'connor T.P., Maguire A.R., O'brien N.M. (2006). Fatty acid profile tocopherol squalene and phytosterol content of brazil pecan pine pistachio and cashew nuts. International Journal of Food Sciences and Nutrition 57(3-4), 219-228.
  • [25] Venkatachalam M., Kshirsagar H.H., Seeram N.P., Heber D., Thompson T.E., Roux K.H., Sathe S.K. (2007). Biochemical composition and immunological comparison of select pecan [Carya illinoinensis (Wangenh.) K. Koch] cultivars. Journal of Agricultural and Food Chemistry 55(24), 9899-9907.
  • [26] Yang J. (2009). Brazil nuts and associated health benefits: A review. LWT - Food Science and Technology 42(10), 1573-1580.
  • [27] Wall M.M., Gentry T.S. (2007). Carbohydrate composition and color development during drying and roasting of macadamia nuts (Macadamia integrifolia). LWT-Food Science and Technology 40(4), 587-593.
  • [28] Borompichaichartkul C., Luengsode K., Chinprahast N., Devahastin S. (2009). Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process. Journal of Food Engineering 93(3), 348-353.
  • [29] Gantner M., Kopczyńska K., Król K., Czernyszewicz E. (2017). Competitiveness of Polish hazelnut varieties depending on their quality determined by physicochemical properties. Zeszyty Naukowe Szkoly Glownej Gospodarstwa Wiejskiego. Ekonomika I Organizacja Gospodarki Zywnosciowej 118, 127-138.
  • [30] Braun, L. C., Demchik, M. C., Fischbach, J. A., Turnquist, K., & Kern, A. J. (2019). Yield, quality and genetic diversity of hybrid hazelnut selections in the Upper Midwest of the USA. Agroforestry Systems, 93(3), 1081-1091
  • [31] Ludwiczak E., Nietupski M., Markuszewski B., Kosewska A. (2018). Entomofauna of hazel (Corylus avellane L.) under additional protection with bio-products. Progress in Plant Protection 58(2), 97-106.
  • [32] Gantner M. (2010). Aktualne problemy występujące w uprawach małoobszarowych na przykładzie leszczyny. Progress in Plant Protection 50, 4.
  • [33] Karaosmanoglu H., Ustun N.S. (2019). Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellane L.) varieties stored by traditional method. Grasas y Aceites 70(1), 1-8.
  • [34] Bolling B.W., Chen O. C.-Y., McKay D.L., Blumberg J.B. (2011). Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. Nutrition Research Reviews 24, 244-275.
  • [35] Chen C-Y., Lapsley K., Blumberg J. (2006). A nutrition and health perspective on almonds. Journal of the Science of Food and Agriculture 86, 2245-2250.
  • [36] Fulton J., Norton M., Shilling F. (2019). Water-indexed benefits and impacts of California almonds. Ecological Indicators 96, 71-717.
  • [37] Mohanty S., Ray P., Swain M.R., Ray R.C. (2005). Fermentation of cashew (Anacardium occidentale L.) “apple” into wine. Journal of Food Processing and Preservation 30, 314-322.
  • [38] Antonio L., Griffith G. (2017). The cashew value chain in Mozambique: analysis of performance and suggestions for improvement. International Journal of Food System Dynamics 8(1), 208-221.
  • [39] Mendes C., Costa J., Vicente A.A., Oliveira M.B.P.P., Mafra I. (2019). Cashew nut allergy: clinical relevance and allergen characterization. Clinical Review in Allergy & Immunology 57, 1-22.
  • [40] Trox J., Vadivel V., Vetter W., Stuetz W., Scherbaum V., Gola U., Nohr D., Biesalski H.K. (2010). Bioactive compounds in cashew nut (Anacardium occidentale L.) kernels: effect of different shelling methods. Journal of Agriculture and Food Chemistry 58, 5341-5346.
  • [41] Priya A.D., Setty P. (2019). Cashew apple juice as substrate for microbial fuel cell. Fuel 246, 75-78.
  • [42] Huguenin G.V.B., Moreira A.S.B., Siant Pierre D.T., Goncalves R.A., Rosa G., Oliveira G.M.M., Luiz R.R., Tibirica E. (2015). Effects of dietary supplementation with brazil nuts on microvascular endothelial function in hypoertensive and dyslipidemic patients: a randomized crossover placebo-controlled trial. Microcirculation 22, 687-699.
  • [43] Cardoso B.R., Duarte G.B.S., Reis B.Z., Cozzolino S.M.F. (2017). Brazil nuts: Nutritional composition health benefits and safety aspects. Food Research International 100(2), 9-18.
  • [44] Thomson C.D., Chisholm A., McLachlan S.K., Campbell J.M. (2008). Brazil nuts: an effective way to improve selenium status. The American Journal of Clinical Nutrition 87, 379-384.
  • [45] Chandrasekara N., Shahidi F. (2011). Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts Kernels and Testa. Journal of Agricultural and Food Chemistry 59(9), 5006-5014.
  • [46] Rodrigez-Bencomo JJ., Kelebek H., Sonezdag AS., Rodriguez-Alcala LM., Fontecha J., Selli S. (2015). Characterization of the aroma-active phenolic and lipid profiles of the pistacio (Pistacia vera L.) nut as affected by the single and double roasting process. Journal of Agriculture and Food Chemistry 63(35), 7830-7839.
  • [47] Gui-Fang D., Xi L., Xiang-Rong X., Li-Li G., Jie-Feng X., Hua-Bin L. (2013). Antioxidant capacities and total phenolic contents of 56 vegetables. Journal of Functional Foods 5(1), 260-266.
Document Type
article
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-b76e4cd2-b814-4e11-8df4-f38e810df163
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.