Abstract Abstract: The effects of almond consumption on DNA damage and oxidative stress among cigarette smokers were studied. Thirty healthy adult male regular smokers were randomly divided into three groups, 10 subjects per group. Group A (control group) did not receive any almonds. Subjects in Groups B and C received 3 oz and 6 oz (84 g and 168 g) of almonds each day respectively for 4 wk. Two known biomarkers for DNA damage, urinary 8-hydroxy-2'-deoxyguanosine (8-OH-dG) and single strand DNA breaks of peripheral blood lymphocytes, were measured by enzyme-linked immunosorbent assay and comet assay, respectively. In addition, plasma malondialdehyde (MDA) level, superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) activities were measured as biomarkers for oxidative stress. The results showed lower levels of urinary 8-OH-dG and single strand DNA breaks in the two almond-treated groups as compared with the control group. Furthermore, MDA levels in the almond-treated groups were lower than the controls. However, no significant effects of almonds on SOD and GSH-Px activities were found. In conclusion, results from this pilot study indicate that almond consumption has preventive effects on oxidative stress and DNA damage caused by smoking. A larger, randomized, placebo-controlled clinical trial on almonds will be initiated in the near future.
ABSTRACT A unique comprehensive sensory lexicon for describing the appearance, aroma, flavor and texture attributes of almonds was developed by a nine‐member panel with extensive experience in descriptive analysis. The almond lexicon was then used to profile the sensory properties of 20 almond samples obtained from three growing regions in California over two harvest years and encompassing seven major almond varieties, to better understand the natural variability in raw almonds. Range graphs were plotted to depict the intensity range (minimum to maximum score) for a given attribute across all samples evaluated for a variety. Descriptive analysis results revealed that the major almond varieties tested had a range of inherent variability and that specific varieties had unique attributes. Distinct walnut, tea and squash flavor aromatics were detected in only some almond varieties. Appearance, aroma, basic taste and chemical feeling factor attribute ranges were generally small and consistent among varieties. PRACTICAL APPLICATIONS The detailed, working almond lexicon created in this study will provide researchers, producers and manufacturers with an effective platform to communicate observations for the evaluation of almonds. The sensory attribute assessment of almond varieties obtained from different regions, growers and harvest years allows for a better understanding of the natural variability in almonds. Establishing the range of natural variability found in raw almonds of the major California varieties provides the basis for future research on the effects of processing treatments on the sensory characteristics of almonds.
ABSTRACT: Eight almond ( Prunus dulcis L.) cultivars from 12 different California counties, collected during crop years 2004 to 2005 and 2005 to 2006, were extracted with petroleum ether. The extracts were subjected to GC‐MS analyses to determine fatty acid composition of soluble lipids. Results indicated palmitic (C16:0), oleic (C18:1), linoleic (C18:2), and α‐linolenic (C18:3) acid, respectively, accounted for 5.07% to 6.78%, 57.54% to 73.94%, 19.32% to 35.18%, and 0.04% to 0.10%; of the total lipids. Oleic and linoleic acid were inversely correlated ( r =–0.99, P = 0.05) and together accounted for 91.16% to 94.29% of the total soluble lipids. Statistically, fatty acid composition was significantly affected by cultivar and county.
Nine phenolic compounds were isolated from the ethyl acetate and n-butanol fractions of almond (Prunus amygdalus) skins. On the basis of NMR data, MS data, and comparison with the literature, these compounds were identified as 3'-O-methylquercetin 3-O-beta-D-glucopyranoside (1); 3'-O-methylquercetin 3-O-beta-D-galactopyranoside (2); 3'-O-methylquercetin 3-O-alpha-L-rhamnopyranosyl-(1-->6)-beta-D-glucopyranoside (3); kaempferol 3-O-alpha-L-rhamnopyranosyl-(1-->6)-beta-D-glucopyranoside (4); naringenin 7-O-beta-D-glucopyranoside (5); catechin (6); protocatechuic acid (7); vanillic acid (8); and p-hydroxybenzoic acid (9). All of these compounds have been isolated from almond skins for the first time. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activities for compounds 1-9 were determined. Compounds 6 and 7 show very strong DPPH radical scavenging activity. Compounds 1-3, 5, 8, and 9 show strong activity, whereas compound 4 has very weak activity.
One sphingolipid, 1-O-beta-D-glucopyranosyl-(2S,3R,4E,8Z)-2-[(2R)-2-hydroxyhexadecanoylamino]-4,8-octadecadiene-1,3-diol, and four other constituents, beta-sitosterol, daucosterol, uridine, and adenosine, have been isolated from the nuts of almond (Prunus amygdalus). Complete assignments of the proton and carbon chemical shifts for the sphingolipid were accomplished on the basis of high-resolution 1D and 2D NMR data. All of these compounds are being reported from almond nuts (P. amygdalus)for the first time.
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