Nuts confer significant health benefits, despite their relatively high lipid contents. This has, in part, been related to limited lipid bioaccessibility and lower metabolizable energy than predicted. This review summarizes recent advances in the field relating nut structure, processing, and lipid...

Over several decades, the health benefits of consuming nuts have been investigated, resulting in a large body of evidence that nuts can reduce the risk of chronic diseases. The consumption of nuts, being a higher-fat plant food, is restricted by some in order to minimize weight gain. In this...

Background: Pecan is an excellent source of monounsaturated and polyunsaturated fatty acids and bioactive compounds, which are attributed benefits to the health. Several studies relate that both pre-harvest and post-harvest factors can depreciate the nuts quality and reduce their lifetime. Scope...

This study aims to conduct a meta-analysis and dose-response analysis of the relationship between nut intake and cancer risk and mortality. Electronic databases were searched. A meta-analysis was conducted to calculate the pooled effect sizes (ESs) with the corresponding 95% CIs, and a...

Herein we report the preparation of nut milks followed by kefir production from Almond, peanut, hazelnut, walnut, and cashew. Nut-based milks were used to make kefir from 100% vegetable milk without food additives or sugar. During 30 days of storage at 4°C, the microbiological (total aerobic...

Consumption of nuts and berries are considered part of a healthy eating pattern. Nuts and berries contain a complex nutrient profile consisting of essential vitamins and minerals, fiber, polyunsaturated fatty acids, and phenolics in quantities that improve physiological outcomes. The spectrum of...

In current study, simple, rapid, sensitive and selective alkanol-based supramolecular solvent-assisted dispersive liquid-liquid microextraction (SSA-DLLME) method was first time developed for the extraction and determination of acrylamide (AA) in coffee, chocolate, roasted nuts, French fries,...

The spread making potential of chia seed and cashew nuts was investigated. Chia seeds and Cashew nuts were processed into spread in ratios: 95:5% (CAC), 90:10% (CSF), 85:15% (SOD), 80:20% (TPS), and 100% (BAM). Physicochemical (over 4 weeks), rheological and sensory analysis of the spread was...

This study aimed to evaluate the change of digestibility and antioxidant activity of protein and lipid after mixing walnuts, cashews, and pistachios using in vitro and in vivo models. The results showed that mixed nuts significantly reduced the digested particle size and the degree of hydrolysis of ...

Diabetes is a continuously growing global concern affecting > 10% of adults, which may be mitigated by modifiable lifestyle factors. Consumption of nuts and their inclusion in dietary patterns has been associated with a range of beneficial health outcomes. Diabetes guidelines recommend dietary...