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Sphingolipid and other constituents from almond nuts (Prunus amygdalus Batsch)

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Sang, S., H. Kikuzaki, K. Lapsley, R.T. Rosen, N. Nakatani, C.-T. Ho, 2002. Sphingolipid and other constituents from almond nuts (Prunus amygdalus Batsch). J Agric Food Chem. 50:4709-12.

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New type sesquiterpene lactone from almond hulls (Prunus amygdalus Batch)

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Sang, S., K. Lapsley, X. Cheng, H.-Y. Fu, D.-E. Shieh, N. Bai, R.T. Rosen, R.E. Stark, C.-T. Ho, 2002.  New type sesquiterpene lactone from almond hulls (Prunus amygdalus Batch). Tetrahedron Letters. 43:2547-9.

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Antioxidative phenolic compounds isolated from almond skin (Prunus amygdalus Batsch)

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Sang, S., K. Lapsley, W.S. Jeong, P.A. Lachance, R.T. Rosen, C.T. Ho, 2002. Antioxidative phenolic compounds isolated from almond skin (Prunus amygdalus Batsch). J Agric Food Chem. 50:2459-63.

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New prenylated benzoic acid and other constituents from almond hulls (Prunus amygdalus Batsch)

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Sang, S., K. Lapsley, R.T. Rosen, C.T. Ho, 2002.  New prenylated benzoic acid and other constituents from almond hulls (Prunus amygdalus Batsch). J Agric Food Chem. 50:607-9.

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An unusual diterpene glycoside from the nuts of almond (Prunus amygdalus Batsch)

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Sang, S., G. Li, S. Tian, K. Lapsley, R.E. Stark, R.K. Pandey, R.T. Rosen, C.T. Ho, 2002.  An unusual diterpene glycoside from the nuts of almond (Prunus amygdalus Batsch). Tetrahedron Letters. 44:1199-1202.

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Biochemical characterization of amandin, the major storage protein in almond (Prunus dulcis L.)

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Sathe, S.K., W.J. Wolf, K.H. Roux, S.S. Teuber, M. Venkatachalam, K.W.C. Sze-Tao, 2002.  Biochemical characterization of amandin, the major storage protein in almond (Prunus dulcis L.). J Agric Food Chem. 50(15):4333-41.

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Effect of diets enriched in almonds on insulin action and serum lipids in adults with normal glucose tolerance or type 2 diabetes

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Lovejoy, J. C., M.M. Most, M. Lefevre, F.L. Greenway, J.C. Reed, 2002. Effect of diets enriched in almonds on insulin action and serum lipids in adults with normal glucose tolerance or type 2 diabetes. Am J Clin Nutr. 76(5):1000-6.

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Almond skins polyphenolics act synergistically with α-tocopherol to increase the resistance of low-density lipoproteins to oxidation

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Milbury, P., C.-Y. Chen, K,, H.-K. Kwak, J. Blumberg, 2002. Almond skins polyphenolics act synergistically with α-tocopherol to increase the resistance of low-density lipoproteins to oxidation. Free Radical Research. 36:1 Supp.: 78-80.

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A dietary portfolio approach to cholesterol reduction: combined effects of plant sterols, vegetable proteins and viscous fibers in hypercholesterolemia

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Jenkins, D.J.A., C.W.C. Kendall, D. Faulkner, E. Vidgen, E.A. Trautwein, T.L. Parker, A. Marchie, G. Koumbridis, K.G. Lapsley, R.G. Josse, L.A. Leiter, P.W. Connelly, 2002. A dietary portfolio approach to cholesterol reduction: combined effects of plant sterols, vegetable proteins and viscous fibers in hypercholesterolemia. Metabolism. 51:1596-1604.

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Dose response of almonds on coronary heart disease risk factors: blood lipids, oxidized low-density lipoproteins, lipoprotein (a), homocysteine, and pulmonary nitric oxide: a randomized, controlled, crossover trial

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Jenkins, D.J., C.W. Kendall, A. Marchie, T.L. Parker, P.W. Connelly, W. Qian, J.S. Haight, D. Faulkner, E. Vidgen, K.G. Lapsley, G.A. Spiller. 2002. Dose response of almonds on coronary heart disease risk factors: blood lipids, oxidized low-density lipoproteins, lipoprotein (a), homocysteine, and pulmonary nitric oxide: a randomized, controlled, crossover trial.

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