Phytochemical Database & Health Function
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Nutrient Comparison Chart
NUTRIENT COMPARISON CHART for tree nuts You may know how to measure the perfect one-ounce portion of almonds, but did you know those 23 almonds come packed with nutrients? When compared ounce for ounce, almonds are the tree nut highest in fiber, calcium, vitamin E, riboflavin and niacin, and they are among the lowest in calories. Almonds provide a powerful nutrient package along with tasty crunch to keep you going strong, making them a satisfying snack you can feel good about. The following chart shows how almonds measure up against other tree nuts. BRAZIL MACADAMIA Based on a ALMOND CASHEW HAZELNUT PECAN PISTACHIO WALNUT one-ounce portion1 NUT NUT CALORIES 1602 190 160 180 200 200 160 190 PROTEIN (g) 6 4 4 4 2 3 6 4 TOTAL FAT (g) 14 19 13 17 22 20 13 19 SATURATED FAT (g) 1 4.5 3 1.5 3.5 2 1.5 1.5 POLYUNSATURATED FAT (g) 3.5 7 2 2 0.5 6 4 13 MONOUNSATURATED FAT (g) 9 7 8 13 17 12 7 2.5 CARBOHYDRATES (g) 6 3 9 5 4 4 8 4 DIETARY FIBER (g) 4 2 1.5 2.5 2.5 2.5 3 2 POTASSIUM (mg) 208 187 160 193 103 116 285 125 MAGNESIUM (mg) 77 107 74 46 33 34 31 45 ZINC (mg) 0.9 1.2 1.6 0.7 0.4 1.3 0.7 0.9 VITAMIN B6 (mg) 0 0 0.1 0.2 0.1 0.1 0.3 0.2 FOLATE (mcg) 12 6 20 32 3 6 14 28 RIBOFLAVIN (mg) 0.3 0 0.1 0 0 0 0.1 0 NIACIN (mg) 1.0 0.1 0.4 0.5 0.7 0.3 0.4 0.3 VITAMIN E (mg) 7.3 1.6 0.3 4.3 0.2 0.4 0.7 0.2 CALCIUM (mg) 76 45 13 32 20 20 30 28 IRON (mg) 1.1 0.7 1.7 1.3 0.8 0.7 1.1 0.8 Source: U.S. -
Phytochemical Functional Foods Related Titles from Woodhead’S Food Science, Technology and Nutrition List
Phytochemical functional foods Related titles from Woodhead’s food science, technology and nutrition list: Performance functional foods (ISBN 1 85573 671 3) Some of the newest and most exciting developments in functional foods are products that claim to influence mood and enhance both mental and physical performance. This important collection reviews the range of ingredients used in these ‘performance’ functional foods, their effects and the evidence supporting their functional benefits. Antioxidants in food (ISBN 1 85573 463 X) Antioxidants are an increasingly important ingredient in food processing, as they inhibit the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. Recent research suggests that they play a role in limiting cardiovascular disease and cancers. This book provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry, focusing on naturally occurring antioxidants in response to the increasing consumer scepticism over synthetic ingredients. ‘An excellent reference book to have on the shelves’ LWT Food Science and Technology Natural antimicrobials for the minimal processing of foods (ISBN 1 85573 669 1) Consumers demand food products with fewer synthetic additives but increased safety and shelf-life. These demands have increased the importance of natural antimicrobials which prevent the growth of pathogenic and spoilage micro-organisms. Edited by a leading expert in the field, this important collection reviews the range of key antimicrobials such as nisin and chitosan, applications in such areas as postharvest storage of fruits and vegetables, and ways of combining antimicrobials with other preservation techniques to enhance the safety and quality of foods. -
Health Benefits of Pistachio Consumption in Pre-Diabetic Subjects
HEALTH BENEFITS OF PISTACHIO CONSUMPTION IN PRE-DIABETIC SUBJECTS Pablo Hernández Alonso ADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs. ADVERTENCIA. El acceso a los contenidos de esta tesis doctoral y su utilización debe respetar los derechos de la persona autora. Puede ser utilizada para consulta o estudio personal, así como en actividades o materiales de investigación y docencia en los términos establecidos en el art. 32 del Texto Refundido de la Ley de Propiedad Intelectual (RDL 1/1996). Para otros usos se requiere la autorización previa y expresa de la persona autora. En cualquier caso, en la utilización de sus contenidos se deberá indicar de forma clara el nombre y apellidos de la persona autora y el título de la tesis doctoral. -
Phytochemical Composition and Antimicrobial Activity of Satureja Montana L. and Satureja Cuneifolia Ten. Essential Oils
View metadata, citation and similar papers at core.ac.uk brought to you by CORE Acta Bot. Croat. 64 (2), 313–322, 2005 CODEN: ABCRA25 ISSN 0365–0588 Phytochemical composition and antimicrobial activity of Satureja montana L. and Satureja cuneifolia Ten. essential oils NADA BEZI]*, MIRJANA SKO^IBU[I],VALERIJA DUNKI] Department of Biology, Faculty of Natural Sciences, Mathematics and Education, University of Split, Teslina12, 21000 Split, Croatia The phytochemical composition and the antibacterial activity of the essential oils ob- tained from the aerial parts of two Lamiaceae species, winter savory (Satureja montana L.) and wild savory (Satureja cuneifolia Ten.) were evaluated. Gas chromatography-mass spectrometry (GC-MS) analysis of the isolated oils resulted in the identification of twenty compounds in the oil of S. montana representing 97% of the total oil and 25 compounds of S. cuneifolia, representing 80% of the total oil. Carvacrol was the major constituent of the S. montana oil (45.7%). Other important compounds were the monoterpenic hydrocar- bons p-cymene, g-terpinene and the oxygenated compounds carvacrol methyl ether, borneol and thymol. Conversely, the oil of S. cuneifolia contained a low percentage of carvacrol and thymol. The major constituents of wild savory oil were sesquiterpenes b-cubebene (8.7%), spathulenol, b-caryophyllene, followed by the monoterpenic hydro- carbons limonene and a-pinene. The screening of the antimicrobial activities of essential oils were individually evalated against nine microorganisms, using a disc diffusion metod. The oil of S. montana exhibited greater antimicrobial activity than the oil of wild savory. Maximum activity of winter savory oil was observed against Escherichia coli, the methicillin-resistant Staphylococcus aureus and against yeast (Candida albicans). -
Health and Nutrition Research
Health and Nutrition Research Pistachios can help individuals maintain good health, support an active lifestyle and reduce the risk of nutrition-related diseases. Research studies suggest that pistachios have numerous health benefits, including being a source of health-boosting antioxidants and other important nutrients, lowering the risk of heart disease, supporting weight management and a healthy diet, creating a lower-than-expected blood-sugar level and helping with insulin sensitivity. Subjects who ate more than three servings of nuts (such as pistachios) per week had a 39% lower mortality risk. The PREDIMED Study. Guasch-Ferré, et al. BMC medicine 2013Jul16; 11:164 AmericanPistachios.org Pistachios and Mortality Many large population studies have found an inverse association between nut intake and total mortality. Recently published in the British Journal of Nutrition, nut intake was associated with a lower risk of all-cause mortality in a large prospective study of 19,386 participants. As compared with subjects who did not eat nuts, those who consumed nuts more than 8 times per month showed a 47% lower risk of dying from any cause.1 Similar results have been found in studies from populations around the world.2 An analysis of studies for all-cause, cancer and cardiovascular disease (CVD) mortality, with a total of 354,933 participants, nut consumption was associated with significant protection. One-serving of nuts per day resulted in 27% lower risk from dying from any cause including CVD and cancer.3 In another systematic review and analysis of large, well-designed prospective population studies in Europe and North America showed that nut consumption is inversely associated with all-cause mortality, total CVD mortality, coronary heart disease mortality and sudden cardia death. -
Saponins, Phytosterols
Herbal Pharmacology Saponins, Phytosterols Class Abstract Saponins Mills&Bone p.44-47, p.67, Ginseng monograph (p.635) Rajput, Zahid Iqbal, et al. "Adjuvant effects of saponins on animal immune responses." Journal of Zhejiang University Science B 8.3 (2007): 153-161. Rao, A. V., and M. K. Sung. "Saponins as anticarcinogens." The Journal of nutrition 125.3 Suppl (1995): 717S-724S. Francis, George, et al. "The biological action of saponins in animal systems: a review." British journal of nutrition 88.06 (2002): 587-605. glycyrrhizin dioscin KEY POINTS: Glycosides, steroidal or triterpenoid. Soap-like with sugar moiety being hydrophilic. Act both whole and as aglycones. Interact with hormone (corticosteroid / sex) systems. Increase hepatic cholesterol synthesis and excretion. Interact with immune system. Often toxic by injection Extraction: Water is often excellent. Forms foam. Areas of action: Gut, lymphoid tissue, liver, pituitary, kidney/adrenals. Pharmacokinetics: Micelle formation, various degrees of de-glycosylation in small intestine, though some absorbed whole. Rapid plasma entry (90 min), clearances often longer (8-12h half-lives), perhaps due to enterohepatic recycling. Excreted in bile, some kidney. Representative species: Glycyrrhiza, Panax, Actaea, Saponaria Phytosterols: Mills&Bone Saw Palmetto monograph, pp. 805-810 Demonty, Isabelle, et al. "Continuous dose-response relationship of the LDL-cholesterol– lowering effect of phytosterol intake." The Journal of nutrition 139.2 (2009): 271-284. Phillips, Katherine M., David M. Ruggio, and Mehdi Ashraf-Khorassani. "Phytosterol composition of nuts and seeds commonly consumed in the United States." Journal of agricultural and food chemistry 53.24 (2005): 9436-9445. Ostlund, Richard E., Susan B. Racette, and William F. -
To See a List of Possible Ice Cream Choices
After Dinner Mint Almond Almond Crisp (w peanuts and rice cereal) Almond Delight Almond Linzertorte (w raspberry jam) Almond Poppy Seed Ambrosia (Banana Ice Cream w coconut, orange and almonds) Anise Apple Brown Betty (w ginger snaps) Apple Butter Apple Cheddar Apple Cherry Apple Cinnamon Coffee Cake Apple Pie Apple Raisin Walnut Apple Strawberry Apple Thyme Applesauce Apricot Apricot Almond Apricot Jam Apricot Orange Asia Spice (Green Tea ice cream w szechuan peppercorns) Autumn (Nutmeg ice cream w prunes, dates & figs) Avocado Aztec "Hot" Chocolate (Chocolate w chile powder) Baked Apple Balsamic Caramel (w balsamic vinegar) Banana Banana Candy Bar Banana Carob Chip Banana Chocolate Chip Banana Coconut Banana Cookie Banana Cream Pie Banana Fudge Banana Fudge Chunk Banana Malt Banana Marshmellow Banana Nut Banana Orange Banana Peanut Butter Banana Philadelphia Style ( w/o eggs) Banana Strawberry Banana Tart Banana w Caramelized White Chocolate Freckles Bangkok Peanut Beet w Mascarpone, Orange Zest & Poppy Seeds Basil Page 1 Beet w Mascarpone, Orange Zest & Poppy Seeds Berry Crisp Birthday Cake Biscuit Tortoni Bittersweet Chocolate-Laced Vanilla Black Coffee Black Currant Tea Black Pepper Black Pine (Pine Nut ice cream w black licorice candy) Black Walnut Blackberry Blackberry Jam Blackstrap Praline (w blackstrap molasses) Blueberry Blueberry Jam Blueberry Lemon Sour Cream Brown Bread Brown Butter Almond Brittle Bubble Gum Burnt Almond Burnt Sugar Burnt Sugar Pie Burnt Walnut Butter Cake, Gooey Butter Fruitcake Butter Pecan Butter w Honey -
Modulation of Lipid Metabolism by Phytosterol Stearates and Black Raspberry Seed Oils
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Nutrition & Health Sciences Dissertations & Theses Nutrition and Health Sciences, Department of 5-2010 Modulation of Lipid Metabolism by Phytosterol Stearates and Black Raspberry Seed Oils Mark McKinley Ash University of Nebraska at Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/nutritiondiss Part of the Dietetics and Clinical Nutrition Commons, and the Molecular, Genetic, and Biochemical Nutrition Commons Ash, Mark McKinley, "Modulation of Lipid Metabolism by Phytosterol Stearates and Black Raspberry Seed Oils" (2010). Nutrition & Health Sciences Dissertations & Theses. 17. https://digitalcommons.unl.edu/nutritiondiss/17 This Article is brought to you for free and open access by the Nutrition and Health Sciences, Department of at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Nutrition & Health Sciences Dissertations & Theses by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Modulation of Lipid Metabolism by Phytosterol Stearates and Black Raspberry Seed Oils by Mark McKinley Ash A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Master of Science Major: Nutrition Under the Supervision of Professor Timothy P. Carr Lincoln, Nebraska May, 2010 Modulation of Lipid Metabolism by Phytosterol Stearates and Black Raspberry Seed Oils Mark McKinley Ash, M.S. University of Nebraska, 2010 Adviser: Timothy P. Carr Naturally occurring compounds and lifestyle modifications as combination and mono- therapy are increasingly used for dyslipidemia. Specficially, phytosterols and fatty acids have demonstrated an ability to modulate cholesterol and triglyceride metabolism in different fashions. -
Phenolics in Human Health
International Journal of Chemical Engineering and Applications, Vol. 5, No. 5, October 2014 Phenolics in Human Health T. Ozcan, A. Akpinar-Bayizit, L. Yilmaz-Ersan, and B. Delikanli with proteins. The high antioxidant capacity makes Abstract—Recent research focuses on health benefits of polyphenols as an important key factor which is involved in phytochemicals, especially antioxidant and antimicrobial the chemical defense of plants against pathogens and properties of phenolic compounds, which is known to exert predators and in plant-plant interferences [9]. preventive activity against infectious and degenerative diseases, inflammation and allergies via antioxidant, antimicrobial and proteins/enzymes neutralization/modulation mechanisms. Phenolic compounds are reactive metabolites in a wide range of plant-derived foods and mainly divided in four groups: phenolic acids, flavonoids, stilbenes and tannins. They work as terminators of free radicals and chelators of metal ions that are capable of catalyzing lipid oxidation. Therefore, this review examines the functional properties of phenolics. Index Terms—Health, functional, phenolic compounds. I. INTRODUCTION In recent years, fruits and vegetables receive considerable interest depending on type, number, and mode of action of the different components, so called as “phytochemicals”, for their presumed role in the prevention of various chronic diseases including cancers and cardiovascular diseases. Plants are rich sources of functional dietary micronutrients, fibers and phytochemicals, such -
Phytochemicals Center for Nutrition in Schools Department of Nutrition University of California, Davis for Health Professionals June 2016
Produced by: Nutrition and Health Info Sheet: Ashley A. Thiede, BS Sheri Zidenberg-Cherr, PhD Phytochemicals Center for Nutrition in Schools Department of Nutrition University of California, Davis For Health Professionals June 2016 What are phytochemicals? Phytochemicals are bioactive compounds found in vegetables, fruits, cereal grains, and plant- based beverages such as tea and wine. Phytochemical consumption is associated with a decrease in risk of several types of chronic diseases due to in part to their antioxidant and free radical scavenging effects.1 Recent research has also highlighted their potential role in improved endothelial function and increased vascular blood flow.2 What are the various types of phytochemicals? About 10,000 different phytochemicals have been identified, and many still remain unknown.1 Based on their chemical structure, phytochemicals can be broken into the following groups3, as shown below in Figure 1. Phytochemicals Phenolic Acids Flavonoids Stilbenes/Lignans Anthocyanins, Flavones, Flavanones, Flavonols Flavanols Isoflavones Catechins and Epicatechins Proanthocyanidins Procyanidins Prodelphinidins Figure 1: Types of Phytochemicals What are flavonoids and why are they of particular interest? Flavonoids make up the largest class of phytochemicals.2 In general, flavonoids can play an important role in decreasing disease risk through various physiologic mechanisms. Some of these include antiviral, anti-inflammatory, cytotoxic, antimicrobial, and antioxidant effects.4 Mechanisms responsible for improvements in heart disease risk include improved endothelial function, decreased blood pressure, and improvements in lipid and insulin resistance.5 Flavonoids can be divided into the following subclasses flavonols, flavanones, flavones, flavan-3-ols, and flavanonols.6 Certain clinical studies have documented relationships between flavonoid consumption and decreased cancer risk. -
Pearling Barley and Rye to Produce Phytosterol-Rich Fractions Anna-Maija Lampia,*, Robert A
Pearling Barley and Rye to Produce Phytosterol-Rich Fractions Anna-Maija Lampia,*, Robert A. Moreaub, Vieno Piironena, and Kevin B. Hicksb aDepartment of Applied Chemistry and Microbiology, University of Helsinki, Finland, and bUSDA, ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, ABSTRACT: Because of the positive health effects of phyto- in the kernels and are more concentrated in the outer layers sterols, phytosterol-enriched foods and foods containing than in the starch-rich endosperm (6,7). During the milling of elevated levels of natural phytosterols are being developed. some grains, pearling is a traditional way of gradually remov- Phytosterol contents in cereals are moderate, whereas their lev- ing the hull, pericarp, and other outer layers of the kernels and els in the outer layers of the kernels are higher. The phytosterols germ as pearling fines to produce pearled grains. It is the most in cereals are currently underutilized; thus, there is a need to common technique used to fractionate barley (8). The abra- create or identify processing fractions that are enriched in sion of rye and barley to produce high-starch pearled grains phytosterols. In this study, pearling of hulless barley and rye was investigated as a potential process to make fractions with higher also has been used to improve fuel ethanol production (9,10). levels of phytosterols. The grains were pearled with a labora- There is a need to find new food uses for the pearling fines tory-scale pearler to produce pearling fines and pearled grains. and other possible low-starch by-products remaining after Lipids were extracted by accelerated solvent extraction, and separation of the high-starch pearled grain. -
Phytochemical Rich Foods
Phytonutrient-Rich Foods: Add color to your plate Your goal is to aim for five to 10 servings of colorful fruits and vegetables every day. What Counts as a Serving? One serving = -1 cup leafy greens, berries or melon chunks -½ cup for all other fruits and vegetables -1 medium fruit/vegetable (i.e. apple, orange) -¼ cup dried fruit -¾ cup juice Phytonutrients are natural compounds found in plant-based foods that give plants their rich pigment as well as their distinctive taste and smell. They are essentially the plant’s immune system and offer protection to humans as well. There are thousands of phytonutrients that may help prevent cancer as well as provide other health benefits. The best way to increase your intake of phytonutrients is to eat a variety of plant based foods including fruits, vegetables, whole grains, spices and tea. Supplements are a poor substitute, as these compounds “work together as a team” and provide a more potent protective punch when eaten as whole foods. Vegetables Fruits Spices Artichokes Apples (w/skin) Cilantro Asparagus Apricots Parsley Avocadoes Blackberries Turmeric Beets Blueberries Bok Choy Cantaloupe Other Broccoli Cherries Flax Seeds Brussels Sprouts Cranberries Garlic Cabbage Grapefruit (Red) Ginger Carrots Grapes (Red or Concord) Green or Black Tea Cauliflower Guava Legume and Dried Eggplant Kiwi Beans Greens (Leafy) Mango Nuts Kale Oranges Soy Products Lettuce (Romaine) Papaya Whole Grains Okra Peaches Onions Plums Peppers (Red) Pomegranate or juice Pumpkin Prunes Spinach Raspberries Squash (Butternut) Strawberries Sweet Potatoes Tangerine Tomatoes Watermelon Watercress © 2008.