| Preface |
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vii | |
| Editors |
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ix | |
| Contributors |
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xi | |
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Tree Nuts: Composition, Phytochemicals, and Health Effects: An Overview |
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1 | (10) |
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6 | (5) |
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Chemical Composition of Edible Nut Seeds and Its Implications in Human Health |
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11 | (26) |
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12 | (1) |
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13 | (12) |
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13 | (1) |
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13 | (1) |
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13 | (2) |
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15 | (1) |
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15 | (1) |
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15 | (4) |
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19 | (1) |
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19 | (1) |
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Phenolics and Antioxidants |
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19 | (6) |
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25 | (4) |
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25 | (1) |
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25 | (1) |
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25 | (1) |
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25 | (1) |
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26 | (1) |
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26 | (1) |
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Antioxidants and Phenolic Compounds |
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27 | (1) |
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28 | (1) |
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28 | (1) |
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28 | (1) |
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29 | (1) |
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29 | (8) |
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29 | (1) |
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29 | (8) |
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Health Benefits of Tree Nuts |
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37 | (28) |
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37 | (3) |
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Worldwide Tree Nut Availability |
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38 | (1) |
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Implications and Directions for Increased Trade and Consumption |
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39 | (1) |
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40 | (2) |
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Summary of Tree Nut Research |
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42 | (16) |
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Role of Tree Nuts in Mediterranean Diet |
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42 | (1) |
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Nuts and Cardiovascular Disease |
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43 | (1) |
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Observational Studies and CVD |
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43 | (1) |
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44 | (1) |
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Clinical Single-Nut Trials and CVD |
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45 | (7) |
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Nuts and Satiety and Maintenance of Healthy Body Weight |
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52 | (1) |
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Observational Trials and Satiety/Body Weight |
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52 | (1) |
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Clinical Mixed-Nut Trials and Satiety/Body Weight |
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53 | (1) |
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Clinical Single-Nut Trials and Satiety/Body Weight |
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54 | (1) |
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54 | (1) |
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Observational Studies and Diabetes |
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55 | (1) |
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Clinical Single-Nut Trials and Diabetes |
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55 | (1) |
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Nuts as Antioxidants and Cancer Prevention |
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56 | (1) |
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Observational Studies and Antioxidants/Cancer |
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57 | (1) |
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Clinical Trials and Antioxidants/Cancer |
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57 | (1) |
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58 | (7) |
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58 | (7) |
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65 | (20) |
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65 | (4) |
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Tree Nut Crops and Their Commercial Importance |
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65 | (1) |
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66 | (1) |
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Prevalence of Tree Nut Allergy |
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67 | (2) |
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69 | (3) |
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Tree Nut Allergen Identification |
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69 | (1) |
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Epitope Identification and Characterization |
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70 | (2) |
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Effects of Food Processing on Tree Nut Allergens |
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72 | (2) |
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74 | (2) |
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76 | (9) |
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76 | (1) |
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76 | (9) |
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Sphingolipids in Tree Nuts |
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85 | (10) |
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85 | (2) |
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Structure of Spingolipids |
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87 | (1) |
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87 | (3) |
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Analysis of Sphingolipids |
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90 | (1) |
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91 | (4) |
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92 | (3) |
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Health Aspects and Antiaflatoxigenic Activity of Phytochemicals in Tree Nuts |
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95 | (14) |
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95 | (1) |
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96 | (1) |
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Aflatoxin Resistance Phytochemicals in Tree Nuts |
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97 | (2) |
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Varietal Resistance of Tree Nut Species |
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98 | (1) |
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Antiaflatoxigenic Constituents in Specific Tissues |
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98 | (1) |
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Isolation and Identification of Walnut Antiaflatoxigenic Constituents |
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99 | (5) |
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Bioassay-Directed Fractionation |
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99 | (1) |
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Analysis of Hydrolysable Tannin Content in Walnuts |
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100 | (1) |
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Gallic and Ellagic Acid Content in Tree Nuts |
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101 | (1) |
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Variation of Gallic and Ellagic Acids with Maturity |
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101 | (1) |
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Variation of Gallic and Ellagic Acids with Cultivar |
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101 | (2) |
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Structure-Activity Relationships |
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103 | (1) |
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Mechanism of Antiaflatoxigenic Activity |
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104 | (2) |
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Effect of Phenolic Antioxidants on Fungal Oxidative Stress Response |
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104 | (1) |
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Functional Genomics of Fungal Oxidative Stress Response |
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104 | (2) |
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106 | (3) |
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106 | (3) |
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Flavor and Volatile Compounds in Tree Nuts |
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109 | (18) |
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109 | (1) |
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Flavor and Volatile Components of Tree Nuts |
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109 | (13) |
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109 | (2) |
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111 | (2) |
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113 | (1) |
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113 | (3) |
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116 | (1) |
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117 | (1) |
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118 | (2) |
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120 | (1) |
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120 | (1) |
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121 | (1) |
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Flavor and Volatile Formation in Tree Nuts |
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122 | (1) |
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122 | (1) |
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122 | (1) |
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122 | (5) |
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123 | (4) |
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Almond and Almond Products: Nutraceutical Components and Health Effects |
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127 | (16) |
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Subhashinee S.K. Wijeratne |
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127 | (1) |
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128 | (6) |
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Solvent Extraction of Almond Phenolics |
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128 | (1) |
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129 | (2) |
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131 | (2) |
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Proanthocyanidins (Condensed Tannins) |
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133 | (1) |
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Other Phytochemicals in Almond |
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134 | (2) |
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Antioxidant Activity of Almond and Its By-Products |
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136 | (1) |
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137 | (1) |
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138 | (5) |
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138 | (5) |
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Bioactives and Health Benefits of Brazil Nut |
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143 | (14) |
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143 | (1) |
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144 | (7) |
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Unsaturated Fatty Acids (MUFA and PUFA) |
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144 | (2) |
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146 | (1) |
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146 | (1) |
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147 | (2) |
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Phytosterols and Phytostanols |
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149 | (1) |
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150 | (1) |
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150 | (1) |
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Health Benefits of Brazil Nut |
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151 | (1) |
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Conclusion and Future Perspectives |
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152 | (5) |
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152 | (5) |
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Bioactive Compounds from Cashew Nut and Its Coproducts |
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157 | (14) |
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157 | (1) |
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Bioactive Compounds of Cashew Nut and Its Coproducts |
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158 | (6) |
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Unsaturated Fatty Acids (MUFA and PUFA) |
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158 | (1) |
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158 | (1) |
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Total Phenolics Content and Total Antioxidant Activity |
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159 | (1) |
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Anacardic Acids, Cardanols, Cardols, and 2-Methylcardols |
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159 | (2) |
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161 | (1) |
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Other Minor Phenolic Constituents |
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161 | (1) |
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Phytosterols and Phytostanols |
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162 | (1) |
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163 | (1) |
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Other Bioactive Micronutrients |
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163 | (1) |
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Nutraceutical and Pharmaceutical Usages of Cashew Nut and Its Coproducts |
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164 | (2) |
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166 | (5) |
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166 | (5) |
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Chemical Composition and Health Aspects of Chestnut (Castanea spp.) |
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171 | (14) |
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171 | (1) |
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172 | (1) |
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Use of Chestnut as Food and Food Ingredients |
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173 | (1) |
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Compositional and Lipid Characteristics |
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173 | (6) |
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173 | (2) |
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175 | (2) |
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177 | (1) |
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177 | (1) |
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177 | (1) |
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178 | (1) |
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178 | (1) |
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Fatty Acids and Lipid Classes |
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179 | (1) |
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179 | (1) |
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Use of Chestnut By-Products |
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179 | (1) |
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Health Aspects of Chestnut |
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180 | (1) |
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180 | (1) |
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181 | (4) |
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181 | (4) |
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Compositional Characteristics and Health Effects of Hazelnut (Corylus avellana L.): An Overview |
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185 | (30) |
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186 | (1) |
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Compositional Characteristics of Hazelnut |
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186 | (6) |
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Proximate Composition and Caloric Value |
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186 | (1) |
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186 | (3) |
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189 | (1) |
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189 | (3) |
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192 | (1) |
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Taste and Aroma Characteristics of Hazelnut |
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192 | (3) |
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192 | (1) |
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192 | (2) |
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194 | (1) |
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194 | (1) |
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194 | (1) |
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195 | (1) |
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Functional Lipid Characteristics of Hazelnut |
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195 | (7) |
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195 | (2) |
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197 | (1) |
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Triacylglycerol Composition |
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197 | (1) |
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Phytosterol and Phytostanol Compositions |
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198 | (1) |
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Tocols (Tocopherol and Tocotrienol) Composition |
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199 | (1) |
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200 | (2) |
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Health Effects of Hazelnut |
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202 | (2) |
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Plasma Cholesterol and Lipoprotein Profiles |
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202 | (2) |
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Antiobesity Effects of Hazelnut |
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204 | (1) |
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204 | (11) |
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205 | (10) |
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Antioxidant Activities and Phytochemicals in Hazelnut (Corylus avellana L.) and Hazelnut By-Products |
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215 | (22) |
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215 | (2) |
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Phenolics in Hazelnut and Hazelnut By-Products |
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217 | (5) |
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217 | (1) |
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217 | (2) |
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219 | (1) |
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Proanthocyanidins (Condensed Tannins) |
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219 | (3) |
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222 | (1) |
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Antioxidant Activities of Hazelnut and Hazelnut By-Products |
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222 | (7) |
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Total Antioxidant Activity (Capacity) |
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222 | (2) |
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Free Radical Scavenging Activity Tests |
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224 | (1) |
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Hydrogen Peroxide Scavenging Activity |
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225 | (1) |
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Superoxide Radical Scavenging Activity |
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226 | (1) |
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DPPH Radical Scavenging Activity |
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226 | (1) |
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Retention of β-Carotene-Linoleate Model System |
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226 | (1) |
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Inhibition of Oxidation of Human LDL Cholesterol |
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226 | (2) |
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Inhibition of Supercoiled DNA Strand Breakage by Hydroxyl Radical |
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228 | (1) |
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229 | (1) |
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Taxanes in Hazelnut By-Products |
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229 | (2) |
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231 | (6) |
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232 | (5) |
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Phytochemical Profiles and Potential Health Benefits of Heartnut (Juglans ailanthifolia var. cordiformis): A Comparison with the Common Walnut (Juglans regia L.) |
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237 | (12) |
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237 | (1) |
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238 | (1) |
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Phytochemical Profiles and Health Benefits of Heartnut and Walnut |
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238 | (7) |
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Nut Consumption and Health Benefits |
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238 | (2) |
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Phenolic Compounds and Health Benefits |
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240 | (3) |
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Lipid Contents and Health Benefits |
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243 | (2) |
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245 | (4) |
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245 | (4) |
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Nutrient Composition and Health Beneficial Effects of Macadamia Nuts |
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249 | (10) |
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249 | (1) |
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Growing and Harvesting of Macadamia Nuts |
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250 | (1) |
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By-Products of Macadamia Nuts |
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250 | (1) |
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Marketing Macadamia Products |
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251 | (1) |
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251 | (1) |
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251 | (1) |
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Macadamia Nuts in Confectionary, Cakes, and Desserts |
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251 | (1) |
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251 | (1) |
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Compositional and Functional Lipid Characteristics of Macadamia Nuts |
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251 | (2) |
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251 | (1) |
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252 | (1) |
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252 | (1) |
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252 | (1) |
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252 | (1) |
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253 | (1) |
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Phytosterols and Phytostanols |
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253 | (1) |
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Phenolics in Macadamia Nuts |
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253 | (1) |
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Health Aspects of Macadamia Nuts |
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254 | (3) |
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Macadamia Nuts and Plasma Lipids |
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254 | (1) |
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Macadamia Nuts and Body Weight |
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255 | (1) |
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Macadamia Nuts and Platelet Aggregation |
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256 | (1) |
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Macadamia Nuts, Oxidative Damage, and Inflammation |
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256 | (1) |
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257 | (2) |
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257 | (1) |
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257 | (2) |
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Compositional Characteristics and Health Effects of Pecan (Carya illinoinensis [ Wangenh.] K. Koch) |
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259 | (26) |
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259 | (1) |
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Compositional Characteristics of Pecan |
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260 | (8) |
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260 | (1) |
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261 | (1) |
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262 | (1) |
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263 | (1) |
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263 | (1) |
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264 | (2) |
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266 | (1) |
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267 | (1) |
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267 | (1) |
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268 | (1) |
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Lipid Characteristics of Pecan |
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268 | (4) |
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268 | (2) |
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270 | (1) |
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270 | (2) |
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272 | (1) |
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273 | (4) |
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Weight Gain, Diabetes, and Metabolic Syndrome |
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276 | (1) |
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277 | (8) |
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278 | (7) |
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Nutraceutical Potential of Pine Nut |
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285 | (10) |
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285 | (1) |
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Compositional Characteristics of Pine Nut |
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286 | (1) |
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286 | (1) |
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286 | (1) |
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Functional Lipid Characteristics of Pine Nuts |
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286 | (2) |
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286 | (1) |
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286 | (2) |
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Health Effects of Pine Nut |
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288 | (3) |
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Plasma Cholesterol and Lipoprotein Profiles |
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288 | (1) |
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289 | (1) |
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Other Health Beneficial Activities |
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290 | (1) |
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290 | (1) |
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By-Products from Pine Nut Processing |
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291 | (1) |
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291 | (4) |
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291 | (4) |
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Phytochemicals and Health Aspects of Pistachio (Pistacia vera L.) |
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295 | (10) |
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295 | (1) |
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296 | (1) |
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296 | (1) |
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Phytochemical Constituents of Pistachio |
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296 | (4) |
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Health Benefits of Pistachios |
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300 | (3) |
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Pistachios and Heart Health |
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301 | (1) |
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Pistachios and Body Weight |
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302 | (1) |
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Incorporating Pistachios into Diet |
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303 | (1) |
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303 | (2) |
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303 | (2) |
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Walnut Polyphenols: Structures and Functions |
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305 | (16) |
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305 | (1) |
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Antioxidant Activity of Nuts |
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305 | (1) |
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Extraction and Characterization of Walnut Components |
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306 | (3) |
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Antioxidant Activity of Polyphenols in Walnuts (In Vitro) |
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309 | (2) |
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Antioxidant Activity of Walnut Polyphenols (In Vivo) |
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311 | (3) |
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α-Glucosidase and α-Amylase Inhibitory Activities of Walnut Polyphenols (In Vitro) |
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314 | (1) |
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Hypoglycemic Effect of Walnut Polyphenol Fraction in Normal Mice |
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314 | (2) |
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Quantitative Analysis of Walnut Polyphenol Compounds by HPLC |
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316 | (1) |
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Health Effects of Walnuts |
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316 | (2) |
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318 | (3) |
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318 | (1) |
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318 | (3) |
| Index |
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321 | |
Biežāk uzdotie jautājumi par e-grāmatām