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Title

Almonds as functional food: a review

Year: 1394
Publish place:
COI: ASECONF01_068
Language: EnglishView: 575
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Authors

Neda Hashemi - Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Sayed Ali Mortazavi - Department of Food Science and Technology, Faculty of Agricultural Engineering, Ferdowsi University,Mashad, Iran
Elnaz Milani - Institute of Food Science and Technology, Mashhad ACECR, Iran
Faride Tabatabai Yazdi - Department of Food Science and Technology, Faculty of Agricultural Engineering, Ferdowsi University,Mashad, Iran

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 α-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 almondsare likely to benefit newer cardiovascular risk biomarkers, such as LDL oxidizability, inflammatory molecules, and endothelial dysfunction

Keywords:

Paper COI Code

This Paper COI Code is ASECONF01_068. Also You can use the following address to link to this article. This link is permanent and is used as an article registration confirmation in the Civilica reference:

https://civilica.com/doc/435941/

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Hashemi, Neda and Mortazavi, Sayed Ali and Milani, Elnaz and Tabatabai Yazdi, Faride,1394,Almonds as functional food: a review,کنفرانس بین المللی پژوهش های نوین در علوم کشاورزی و محیط زیست,https://civilica.com/doc/435941

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