ALMONDS AS FUNCTIONAL FOOD: A REVIEW

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HASHEMI NEDA; MORTAZAVI SEYED ALI; MILANI ELNAZ; Tabatabai Yazdi Faride

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Seminar Paper

Paper Information

Seminar: INTERNATIONAL CONFERENCE ON MODERN RESEARCH IN AGRICULTURAL SCIENCE AND ENVIRONMENT
Year:2015 | Issue:1

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Title

ALMONDS AS FUNCTIONAL FOOD: A REVIEW

Author(s)

HASHEMI NEDA | MORTAZAVI SEYED ALI | MILANI ELNAZ | Tabatabai Yazdi Faride

Keywords

ALMOND

BIO ACTIVE

ANTIOXIDANT COMPONENT

FUNCTIONAL FOOD

Abstract

ALMONDS ARE HIGH ENERGY NUTS AND RICH IN UNSATURATED FATTY ACIDS. IN ADDITION THE COMPLEX MATRICES OF ALMOND CONTAIN MANY BIOACTIVE COMPOUNDS SUCH AS A-TOCOPHEROLS, AND PHENOLIC COMPOUNDS, WHICH ARE HIGH IN A VARIETY OF HELPFUL ANTIOXIDANTS OR PHYTOCHEMICALS THAT SHIELD AGAINST THE DAMAGING EFFECTS OF FREE RADICALS. THE PHENOLIC COMPOUNDS WERE IDENTIFIED NOT ONLY IN ALMOND AND ITS SKIN, BUT ALSO IN SHELL AND HULL. THE ESSENTIAL FATTY ACID PROFILE, PHYTOCHEMICAL COMPOUNDS AND DIETARY FIBER PROBABLY LEAD TO ALMOND IDENTIFICATION AS A FUNCTIONAL FOOD. BECAUSE OF THEIR UNIQUE COMPOSITION, ALMOND CONSUMPTION COULD BE USEFUL TO DECREASE CHOLESTEROL AND PROTECT HUMANS FROM CORONARY ARTERY DISEASES, LIPID OXIDATION, DIABETES AND COLON CANCER. AND ALSO ALMONDS ARE LIKELY TO BENEFIT NEWER CARDIOVASCULAR RISK BIOMARKERS, SUCH AS LDL OXIDIZABILITY, INFLAMMATORY MOLECULES, AND ENDOTHELIAL DYSFUNCTION.

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APA: Copy

HASHEMI, NEDA, MORTAZAVI, SEYED ALI, MILANI, ELNAZ, & Tabatabai Yazdi, Faride. (2015). ALMONDS AS FUNCTIONAL FOOD: A REVIEW. INTERNATIONAL CONFERENCE ON MODERN RESEARCH IN AGRICULTURAL SCIENCE AND ENVIRONMENT. SID. https://sid.ir/paper/933455/en

Vancouver: Copy

HASHEMI NEDA, MORTAZAVI SEYED ALI, MILANI ELNAZ, Tabatabai Yazdi Faride. ALMONDS AS FUNCTIONAL FOOD: A REVIEW. 2015. Available from: https://sid.ir/paper/933455/en

IEEE: Copy

NEDA HASHEMI, SEYED ALI MORTAZAVI, ELNAZ MILANI, and Faride Tabatabai Yazdi, “ALMONDS AS FUNCTIONAL FOOD: A REVIEW,” presented at the INTERNATIONAL CONFERENCE ON MODERN RESEARCH IN AGRICULTURAL SCIENCE AND ENVIRONMENT. 2015, [Online]. Available: https://sid.ir/paper/933455/en

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