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Almond consumption reduces oxidative DNA damage and lipid peroxidation in male smokers.

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Li, N., X. Jia, C.-Y. O. Chen, J.B. Blumberg, Y. Song, W. Zhang, X. Zhang, G. Ma, J. Chen, 2012. Almond consumption reduces oxidative DNA damage and lipid peroxidation in male smokers. J. Nutr. 33(4):547-94.

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Dietary walnut suppressed mammary gland tumorigenesis in the C(3)1 TAg mouse.

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Hardman, W.E., G. Ion, J.A. Akinsete,T.R. Witte, 2011. Dietary walnut suppressed mammary gland tumorigenesis in the C(3)1 TAg mouse. Nutr Cancer. 63(6):960-70. 

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Protective effects of walnut extract against amyloid beta peptide-Induced cell death and oxidative stress in PC12 cells.

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Muthaiyah B., M.M. Essa, V. Chauhan, A. Chauhan, 2011. Protective effects of walnut extract against amyloid beta peptide-Induced cell death and oxidative stress in PC12 cells. Neurochem Res. Jun 25. [Epub ahead of print]

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Pistachios increase serum antioxidants and lower serum oxidized-LDL in hypercholesterolemic adults

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Kay, C.D., S.K. Gebauer, S.G. West, P.M. Kris-Etherton, 2010. Pistachios increase serum antioxidants and lower serum oxidized-LDL in hypercholesterolemic adults. J. Nutr. doi: 10.3945/jn.109.117366.

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Consumption of pistachio nuts beneficially affected blood lipids and total antioxidant activity in rats fed a high-cholesterol diet.

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Alturfan, A.A.,  E. Emekli-Alturfan, E. Uslu, 2009. Consumption of pistachio nuts beneficially affected blood lipids and total antioxidant activity in rats fed a high-cholesterol diet.  Folia Biol (Praha). 55(4):132-6.

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Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds.

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Açar, Ö.Ç., V. Gökmen, N. Pellegrini, V. Fogliano, 2009. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds. Eur Food Res Technol. 229:961–969.

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Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L.

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Ballistreri, G., E. Arena, B. Fallico, 2009. Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L. Molecules. 14:4358-4369.

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Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins

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Monagas, M., I. Garrido, R. Lebron-Aguilar, M.C. Gomez-Cordoves, A. Rybarczyk, R. Amarowicz, B.A. Bartolome, 2009. Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins. J. Agric. Food Chem., 57(22):10590-10599. 

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Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation

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Torabian, S., E. Haddad, S. Rajaram, J. Banta, J. Sabate', 2009. Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation. J Hum Nutr Diet. 22:64-71.

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In vitro activity of almond skin polyphenols for scavenging free radicals and inducing quinone reductase

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Chen, C.-Y.O., J.B. Blumberg, 2008. In vitro activity of almond skin polyphenols for scavenging free radicals and inducing quinone reductase. J. Agr. Food Chem. 56:4427-4434.

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