Nut Content Research Articles

Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut (Cyperus esculentus) Flours Binary Blends.

Tiger nut (Cyperus esculentus) or chufa is little known plant of high nutritious content. Popularized by a plant-based drink called "horchata de chufa," it still offers a lot to research, being abundant in fat, starch, fiber and minerals and vitamins. To properly adjust this raw material to new purposes, the knowledge of crucial properties of the most basic blends like with soft wheat flour is needed. This article evaluates the techno-functional, viscometrical and bioactive characteristics of soft wheat:tiger nut blends of 5%, 10%, 15%, 20% and 25%. Granulometry, water-holding capacity (WHC), water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), oil absorption capacity (OAC), hydrophilic/lipophilic index (HLI), color, pasting properties, total polyphenol content (TPC), antioxidant activity (DPPH), reducing sugars content and dough-rising capacity were assessed. The addition of tiger nut improved total polyphenol content of blends, however, It was observed that the addition of tiger nuts raised the total polyphenol content of the mixtures, but this was not statistically significant despite as much as 25% of tiger nuts. Oppositely, antioxidant activity was gradually improved with increasing tiger nut content. Pasting properties were impacted by tiger nut addition, lowering both pasting viscosity and trough viscosity, however, final viscosity was not particularly affected, being lowered by less than 15%. The highest water absorption was noted for 100% tiger nut both for WHC and WAC, however, WAI was the lowest for this sample. All the blends with tiger nut revealed improved dough-rising profile.

Exposure to tobacco and betel nut content on social media, risk perceptions, and susceptibility to peer influence among early adolescents in Guam

IntroductionThis study aimed to examine the associations between exposure to tobacco and betel nut-related content on social media, perceived risks of tobacco and betel nut use, and susceptibility to peer influence for tobacco and betel nut use among adolescents living in Guam, a United States-Affiliated Pacific Island in the Western Pacific. MethodsA representative survey of adolescents (N = 670) attending public middle schools on Guam was conducted. The survey measured exposure to tobacco and betel nut content on the following social media platforms: (a) Facebook, (b) Twitter, (c) Instagram, (d) Snapchat, and (e) WhatsApp. The survey also measured perceived risks of tobacco and betel nut use and susceptibility to peer influence for tobacco and betel nut use. ResultsGuam adolescents’ exposure to tobacco-related content on social media was found to be associated with lower perceived risks toward the use of tobacco (β = −0.18, p < 0.001) and betel nut (β = −0.16, p < 0.001). Also, exposure to tobacco-related content on social media was found to be associated with higher levels of susceptibility to peer influence for uses of both tobacco (β = 0.10, p < 0.05) and betel nut (β = 0.15, p < 0.001). Similarly, exposure to betel nut-related content on social media was associated with lower perceived risks of using betel nut (β = −0.20, p < 0.001) and tobacco (β = −0.24, p < 0.001). Also, exposure to betel nut-related content on social media was associated with increased susceptibility to peer influence for use of both betel nut (β = 0.35, p < 0.001) and tobacco (β = 0.29, p < 0.001). ConclusionsAdolescents’ exposure to tobacco- and betel nut-related content on social media may influence attitudinal risk factors associated with tobacco and betel nut use.

Совершенствование технологии хлебобулочных изделий путём применения пшенично-ореховой муки на основе кедрового ореха

The article uses the possibility of using wheat-nut flour in the baking industry, obtained in laboratory conditions using pine nuts in the remaining grinding batch of flour in the amount of 5%, 7,5% and 10% in order to achieve the value of finished products. The paper substantiates the use of cedar nuts for the preparation of wheat-nut flour, the results of test laboratory baking by a non-dough method of dough preparation are carried out, the results of physicochemical and organoleptic quality indicators of bakery products prepared using laboratory samples of wheat-nut flour with different contents of pine nuts are presented. Based on a comparative analysis, recommendations were given for the industrial implementation of the technology, the nutritional value and the degree of satisfaction of the physiological needs of a person in nutrients and energy were determined when consuming 100 g of a bakery product made from wheat-nut flour with a pine nut content of 7,5%.

Consistency between the Eatwell Guide and nutrient profiling models in the UK: an observational study

BackgroundNutrient profile models (NPMs) are algorithms that classify or rank foods according to their nutritional composition. An NPM was developed in 2005 in the UK to regulate marketing of foods to children. The model uses a scoring system that balances points awarded for the protein, fibre, fruit, vegetable, and nut content of foods and drinks against points awarded for energy, saturated fats, sodium, and sugars. Foods that score above 4 and drinks that score above 1 face marketing restrictions. The NPM was revised in 2018, but this version has not been finalised. The Eatwell Guide, the UK's food-based dietary guidelines, provides healthy eating advice. The aim of this study was to evaluate the extent that the 2005 and the 2018 versions of the NPM are consistent with the Eatwell Guide. MethodsIn this observational study, we obtained individual-level data from years 9 to 11 (2016/17 to 2018/19) of the National Diet and Nutrition Survey (NDNS). The NDNS is an annual survey measuring food consumption in the UK from a representative sample of approximately 1000 people per year. We estimated the healthiness of individuals' diets according to an Eatwell Guide dietary index (ie, number of food-based and nutrient-based recommendations achieved) and an NPM dietary index (ie, a weighted average of the NPM score of all foods eaten). We compared the agreement between diet healthiness according to the Eatwell Guide and the NPM indices by calculating the Cohen's κ coefficient. No specific ethics approval or patient consent was required for this analysis of NDNS data. Findings3028 individual diets were assessed. Individuals with a higher (ie, healthier) Eatwell Guide index score consumed a diet with, on average, a lower (ie, healthier) NPM index score both for the 2005 and 2018 versions. Agreement between the Eatwell Guide and the NPM dietary index in classifying a diet as “healthy” was moderate for relatively healthier diets, irrespective of the NPM version (Cohen's κ 0·39 [p<0·0001] for the 2005 version and 0·46 [p<0·0001] for the 2018 version, using an NPM cutoff of 4). InterpretationThis study suggests that the Eatwell Guide and NPM dietary indices are broadly concordant when assessing the healthiness of UK diets. As NPMs and food-based dietary guidelines evolve it is crucial to improve alignment between dietary advice and NPM-based food policies to ensure consistent information is conveyed to the public. FundingNIHR Academic Clinical Fellowship, Nuffield Department of Population Health (University of Oxford), NIHR Oxford Biomedical Research Centre, and the British Heart Foundation.

Melatonin content in walnuts and other commercial nuts. Influence of cultivar, ripening and processing (roasting)

Nuts are important components of a healthy diet since they provide nutritional value and bioactive components. Melatonin is a well-known molecule in plants, and its relevance in foodstuffs is increasing. This study investigated the presence of melatonin in nuts using chromatographic techniques and optimized extraction procedures according to the high oil content of nuts. Melatonin was detected in four walnut cultivars with levels similar to those previously reported. Moreover, the melatonin content in walnut seeds decreased sharply during the ripening process from the ripe green stage to the mature dehydrated fruit and increased after harvesting when the fruits were edible. A number of other commercial nuts were also measured, with melatonin contents varying markedly, and generally being lower than in walnuts. The presence of melatonin was lower in commercial roasted nuts than in raw nuts, with the exception of peanuts, where melatonin content increased with roasting. It seems that this industrial processing negatively alters the structure of this molecule and its availability, which should be taken into account when estimating its levels during nut consumption. Therefore, this study reveals new data on the presence of melatonin in walnut seeds in a natural format and its evolution with maturation as well as in other commercial nuts. We also highlight the importance that processing has on melatonin and other antioxidants in the nuts that reach the consumer.

Fuzhuan brick tea supplemented with areca nuts: Effects on serum and gut microbiota in mice.

Areca nut and Fuzhuan brick tea, a type of natural plant products, have obvious effects of fat reduction and weight loss; however, there is no report on their synergistic effect. This study investigated the effects of Fuzhuan brick tea supplemented with different concentrations of areca nut (5% (LAF), 10% (MAF), and 20% (HAF)) on serum and gut microbiota in Kunming (KM) mice. The results showed that Fuzhuan brick tea supplemented with areca nuts (AFTs) could reduce weight, prevent the accumulation of fat, inhibit the increase in the levels of serum triglyceride, total cholesterol, low-density lipoprotein cholesterol, blood glucose, free fatty acid, insulin, and total bile acid, alleviate the decrease in high-density lipoprotein cholesterol level, and regulate the composition of gut microbiota by high-fat diet intervention. The HAF group with 20% areca nut content showed the best effect. These results could provide a novel approach to prevent obesity and hyperlipidemia. PRACTICAL APPLICATIONS: Consumption of areca nut and tea is widespread in Asia and other regions. As a controversial raw material, the damage due to areca nut to oral mucosa health has often aroused public concern and heated discussion; however, its medicinal value has been confirmed in terms of its pharmacological effects in various aspects. Fuzhuan brick tea, a type of traditional postfermented dark tea, has been confirmed to exert effects of antiobesity. Therefore, the areca nut and Fuzhuan brick tea, as a type of natural plant products, have obvious effects of fat reduction and weight loss; however, their synergistic effect has not been reported. To our knowledge, this study is the first to explore the effects of the Fuzhuan brick tea supplemented with areca nuts (AFTs) on serum and gut microbiota in mice. On the premise of exerting their beneficial effects (especially in terms of easing food stagnation and eliminating indigestion) and reducing their toxic and side effects, the effects of AFTs on health were further clarified, which could provide a novel direction for the development and utilization of areca nut. Moreover, our research would increase public understanding of areca nut and provide guidance to the Fuzhuan brick tea processing industry.

Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts.

The aim of this study was to evaluate the effect of wheat bread enrichment using hazelnuts and walnuts (1%, 3%, 6%, 9%) on the nutritional value and selected physicochemical and antioxidant properties. The dough and bread yield, volume, specific volume and porosity were also determined. The crumb texture was analyzed by texture profile analysis (TPA) test using a texture meter. The color of the crumb was assessed in the CIE L*a*b* color space. Antioxidant properties were determined by the ABTS+ radical method. The contents of phenolic acids, flavonoids and total polyphenols were also determined. The test demonstrated that the enrichment of bread with nuts increased the level of minerals, protein, fiber and fat. Breads containing walnuts were characterized by the highest content of these nutrients. The bread with a 9% walnut content by the smallest volume (380 cm3) had lowest value of L*. The crumb of the enriched breads was characterized by greater hardness, gumminess and chewiness, the values of these parameters generally increasing in parallel to the nut content. Breads enriched with walnuts were characterized by a higher average total content of polyphenols (35.77 mg gallic acid equivalent (GAE)/100 g dry mass (DM)) compared to the breads enriched with walnuts (25.35 mg GAE/100 g DM).

An Instagram-Based Study to Understand Betel Nut Use Culture in Micronesia: Exploratory Content Analysis.

BackgroundA 2012 World Health Organization report recognizes betel nut use as an urgent public health threat faced by the Western Pacific region. However, compared with other addictive substances, little is known about how betel nuts are depicted on social media platforms. In particular, image-based social media platforms can be powerful tools for health communication. Studying the content of substance use on visual social media may provide valuable insights into public health interventions.ObjectiveThis study aimed to explore and document the ways that betel nut is portrayed on the photo-sharing site Instagram. The analysis focuses on the hashtag #pugua, which refers to the local term for betel nut in Guam and other parts of Micronesia.MethodsAn exploratory content analysis of 242 Instagram posts tagged #pugua was conducted based on previous research on substance use and Instagram and betel nut practices in Micronesia. In addition, the study examined the social engagement of betel nut content on the image-based platform.ResultsThe study findings revealed content themes referencing the betel nut or betel nut tree, betel nut preparation practices, and the unique social and cultural context surrounding betel nut activity in Guam and Micronesia. In addition, certain practices and cultural themes encouraged social engagement on Instagram.ConclusionsThe findings from this study emphasize the cultural relevance of betel nut use in Micronesia. These findings provide a basis for empirically testing hypotheses related to the etiological roles of cultural identity and pride in shaping betel nut use behavior among Micronesians, particularly youths and young adults. Such research is likely to inform the development of culturally relevant betel nut prevention and cessation programs.

Development of a database for estimation of the nut content of Australian single-ingredient and multi-ingredient foods

Databases specifying the amount of core foods present in multi-ingredient foods are required to accurately explore the effect of food consumption on health outcomes. Habitual consumption of nuts, a core food, has been associated with reduced risk of cardiovascular disease. However, in Australia, a lack of information on the amount of nuts in different foods including multi-ingredient foods means that estimations of population nut intake may be misrepresented. The aim of this study was to develop a database for the estimation of nut content in Australian single-ingredient and multi-ingredient foods. A nut-specific database based on AUSNUT 2011-13 was developed via a systematic approach, which defined nut content and type for Australian foods and beverages. The nut database identified 236 nuts and nut-containing foods and beverages. Foods were identified in 14 of the 24 major AUSNUT 2011-13 food groups, including ‘Cereal based products and dishes’ and ‘Confectionery and cereal/nut/fruit/seed bars’. Nuts were found in a wide range of foods, highlighting the importance of developing specific databases to facilitate estimation of core food intake. This database can be used to estimate nut intake in the Australian population and explore associations between nut intake and health outcomes.

Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry

An ultra performance liquid chromatography-mass spectrometry (UPLC-MS/MS) method was developed for the determination of serotonin in raw and roasted nuts (almond, Brazil nut, cashew, chestnut, coconut, hazelnut, Macadamia nut, pecan, peanut, pine nut, pistachio and walnut) as well as nut products (nut containing snack bars, chocolate and spreads) for the first time. Water extraction without prior defatting was performed to leach serotonin from complex matrices of nuts. Mean recoveries ranged from 64.2 ± 9.6 to 94.7 ± 20.1%. Limit of detection and limit of quantification were between 0.4 and 2.3 and 1.0–7.4 ng/g, respectively. Repeatability and reproducibility values were below 2%. Serotonin content of nuts ranged from 0.05 ± 0.01 (pine nut) to 155 ± 57.0 µg/g (walnut) in raw nuts while it was between 0.03 ± 0.00 (Macadamia nut) and 15.3 ± 1.27 µg/g (pecan) in roasted nuts. Serotonin in nut products was found to range from 0.09 ± 0.00 to 8.99 ± 0.92 µg/g, depending on the nuts they contain.

A non-destructive determination of peroxide values, total nitrogen and mineral nutrients in an edible tree nut using hyperspectral imaging

Nuts are nutritionally valuable for a healthy diet but can be prone to rancidity due to their high unsaturated fat content. Nutrient content of nuts is an important component of their health benefits but measuring both rancidity and nutrient content of nuts is laborious, tedious and expensive. Hyperspectral imaging has been used to predict chemical composition of plant parts. This technique has the potential to rapidly predict chemical composition of nuts, including rancidity. Hence, this study explored to what extent hyperspectral imaging (400–1000 nm) could predict chemical components of Canarium indicum nuts. Partial least squares regression (PLSR) models were developed to predict kernel rancidity using peroxide value (PV) for two different batches of kernels, and macro- and micronutrients of kernels using the spectra of the samples obtained from hyperspectral images. The models provided acceptable prediction abilities with strong coefficients of determination (R2) and ratios of prediction to deviation (RPD) of the test set for PV, first batch (R2 = 0.72; RPD = 1.66), PV, second batch (R2 = 0.81; RPD = 2.30), total nitrogen (R2 = 0.80; RPD = 1.58), iron (R2 = 0.75; RPD = 1.46), potassium (R2 = 0.51; RPD = 0.94), magnesium (R2 = 0.81; RPD = 2.04), manganese (R2 = 0.71; RPD = 1.84), sulphur (R2 = 0.76; RPD = 1.84) and zinc (R2 = 0.62; RPD = 1.37) using selected wavelengths. This study indicated that visible-near infrared (VNIR) hyperspectral imaging has the potential to be used for prediction of chemical components of C. indicum nuts without the need for destructive analysis. This technique has potential to be used to predict chemical components in other nuts.

Adolescents’ perception of the healthiness of snacks

Changes in snacking habits in developed countries are a growing cause for concern, since foods and beverages commonly consumed as snacks, tend to be both energy dense and nutrient poor. Adolescents are characterised by frequent snack consumption. Therefore, promoting more healthful snack choices to adolescents is important for optimising nutrient intake and lowering the risk of chronic disease.The ability to evaluate the healthiness of snacks is essential to making healthy choices. Previous research has shown that health claims can influence consumers’ perceptions of food products. However, little is yet known about consumers’ perceptions of how nutritious or healthy specific foods or beverages are. This knowledge is important for planning successful interventions and designing healthy snacks that will also appeal to population groups with a higher dietary risk, including adolescents.The aim was to investigate how adolescents evaluate the healthiness of snacks currently available for consumption in school environments. Seventy-five adolescents participated in a sorting task and evaluated the healthiness of 37 representative snacks.The data were analysed using hierarchical multiple regression and cluster analysis. The sugar (β=−.51, P<.001), fruit (β=.49, P<.001), total fat (β=−.41, P=.002) and nut content (β=.35, P=.002) were significant predictors of snacks’ perceived healthiness.The findings of this study are important for tailoring future interventions to promote healthy eating and setting priorities for nutrition education.

Micromycetes contaminating nuts used for food

Nuts are one of the most delicious and nutritious foods, but due to the extremely high fat, protein and low water content they are quite refractory to spoilage by microorganisms. In this study a wide range of microorganisms was recorded. The samples were collected from 6 different markets in Kaunas, Lithuania. The moisture content of nuts was determined by drying the samples in an oven at 103 (±2) °C temperature for 6 hours. Dilution plating (a surface-spread method) was used for colony counting. The analyses of nut samples revealed that imported nuts were quite intensely contaminated with propagules of various fungi species. The moisture content in the nuts varied in dependence of their type and acquisition place. The highest moisture content was observed in walnuts, 13.93%, while almost twice less in pistachio and hazelnuts, 6.38 and 6.76%, respectively. The least number of colony forming units (cfu) of fungi was detected in hazelnuts (9.11 × 10&lt;sup&gt;3&lt;/sup&gt; cfu/g) followed by peanuts (11.46 × 10&lt;sup&gt;3&lt;/sup&gt; cfu/g). In contrast, walnuts (20.90 × 10&lt;sup&gt;3&lt;/sup&gt; cfu/g) represented the highest infections of fungi. A total of 8 different fungal genera (&lt;i&gt;Aspergillus&lt;/i&gt; spp. &lt;i&gt;Acremonium&lt;/i&gt; spp., &lt;i&gt;Cladosporium&lt;/i&gt; spp., &lt;i&gt;Fusarium&lt;/i&gt; spp., &lt;i&gt;Mucor&lt;/i&gt; spp., &lt;i&gt;Rhizopus&lt;/i&gt; spp., &lt;i&gt;Paecilomyces&lt;/i&gt; spp., and &lt;i&gt;Penicillium&lt;/i&gt; spp.) and 16 species were isolated. &lt;i&gt;Aspergillus, Mucor&lt;/i&gt; and &lt;i&gt;Penicillium&lt;/i&gt; genera were more frequently detected than other genera of fungi. &lt;i&gt;Aspergillus&lt;/i&gt; spp. was found in the most investigated nut samples. The greatest diversity of micromycetes was detected in hazelnuts and walnuts.

Proximate mechanisms of detecting nut properties in a wild population of Mexican Jays (Aphelocoma ultramarina)

In contrast to extensive research on optimal foraging in birds, the proximate mechanisms by which birds estimate the properties of nuts or seeds have not been well studied. Using slow-motion video-recording and experiments with modified peanuts presented to birds in their natural habitat, we explored these issues in a wild population of the Mexican Jay (Aphelocoma ultramarina). Jays evaluated each peanut by performing fast movements of the head combined with additional fast movements of the beak, which may open and subsequently close producing sound at the moment of hitting the shell. These movements seemed to provide Jays with additional sensory information that led to a more strict discrimination against non-preferred peanuts. We presented Jays with two types of peanuts that looked similar but differed in weight and found that, after handling the nuts, Jays consistently preferred the heavier nuts. In another experiment, the visually larger nuts with atypically lower mass (due to experimental alteration) were picked up easily but subsequently were rejected during handling, while the smaller peanuts with the weight typical for the size were easily accepted leading to the preferences for nuts with higher nutmeat density. This indicates that birds may have a concept of how much a nut of a given size should weigh, or alternatively that simple correlation between density of nut content and the properties of sound produced during handling lead to the ability of choosing denser nuts. We discuss further experimental studies that may bring more understanding of the proximate mechanisms of nut content assessment by birds.

Long-term associations of nut consumption with body weight and obesity

There is some concern that the high-fat, energy-dense content of nuts may promote weight gain. Nuts, however, are rich in protein and dietary fiber, which are associated with increased satiety. They also contain high amounts of vitamins, minerals, antioxidants, and phytoesterols that may confer health benefits for cardiovascular disease and type 2 diabetes delay and prevention. Therefore, it is important to determine the association between nut consumption and long-term weight change and disease risk to reach scientific consensus and to make evidence-based public health recommendations. Several cross-sectional analyses have shown an inverse association between higher nut consumption and lower body weight. In addition, several independent prospective studies found that increasing nut consumption was associated with lower weight gain over relatively long periods of time. Moreover, high consumption of nuts (especially walnuts) has been associated with lower diabetes risk. Therefore, regular consumption (approximately one handful daily) of nuts over the long term, as a replacement to less healthful foods, can be incorporated as a component of a healthy diet for the prevention of obesity and type 2 diabetes.

Aflatoxin in raw and salt-roasted nuts (pistachios, peanuts and walnuts) sold in markets of tabriz, iran.

Background:Nuts are one of the main consumed snacks worldwide and also have an important role among Iranian's food habits. Natural contamination of nuts with aflatoxin is unavoidable and causes a special challenge for nuts safety and quality.Objectives:The purpose of this research was to study the aflatoxin contamination in commercially-available nuts (pistachio, walnut and peanut) in the markets of Tabriz, Iran.Materials and Methods:Sixty two samples of 50 g salt-roasted peanuts and pistachios and 109 samples of 50 g pure pistachios, walnuts and peanuts were collected from different areas of local markets. After the initial preparations, ELISA test was performed for Aflatoxin measurement.Results:Result showed that walnut (90%) and pure pistachio (2.3%) were the most and least contaminated samples, respectively. Mean aflatoxin contamination in the salt-roasted samples (19.88 ± 19.41 µg/kg) was significantly higher than the pure ones (6.51 ± 9.4 µg/kg) (P < 0.001). Respectively, 58.6%, 48.4% and 47.6% of salt-roasted pistachios, salt-roasted peanuts and walnut samples had aflatoxin contamination, which were more than the maximum tolerated level of Iran (MTL, 15 ppb).Conclusions:It was concluded that aflatoxin content of nuts should be monitored regularly to minimize the risk of aflatoxin hazard and ensure the food safety and quality.

Supermarket own brand foods: lower in energy cost but similar in nutritional quality to their market brand alternatives

The present study aimed to compare the nutritional quality (NQ) and energy costs (EC) (£MJ(-1) ) of own brand (OB) versus market brand (MB) foods in 2010 and 2012. A list of processed foods (n=32) was identified based on the most frequently consumed foods in the UK. Total fat, saturated fat, sugars, salt and energy density (ED) (kJg(-1) ) in 2010 and 2012 were compared for six OB and one MB version of each food using a NQ scoring method based on the Food Standards Agency's Traffic Light System (TLS). Additional information (fruit, vegetable and nut content; protein; fibre and sodium) was recorded in 2012, and NQ was assessed using the Food Standards Agency's nutrient profiling model (NPM). The EC of the food baskets (FB) was compared in 2010 and 2012. There were no differences in overall NQ between OB and MB FB in 2010 (TLS, P=0.978) or 2012 (TLS, P=0.840; NPM, P=0.696). However, the MB FB was highest in EC in 2010 and 2012 (both P<0.001). There was an inverse relationship between the ED and EC of the MB foods in 2010 (r=-0.484; P=0.005) and 2012 (r=-0.452; P=0.009). The MB FB was higher in EC than the OB FB in 2010 and 2012 but not superior in overall NQ based on both the TLS and NPM.

Intake, Knowledge, Beliefs and Perception Regarding the Benefits and Barriers of Nuts Intake Among Individuals with or at Risk of Cardiovascular Disease and/or Diabetes

ObjectiveTo assess the knowledge regarding health effect and nutrient content of nuts and to assess intake of nuts. Also, assess perceptions regarding benefits and barriers of nuts intake among individuals with or at risk of cardiovascular disease (CVD) and/or diabetes.MethodsA cross‐sectional survey was administered to 85 participants (Caucasians ‐77.6% and African Americans ‐ 22.4%, mean (SD) age = 62.91 (9.40).ResultsAbout one‐third of the participants had been diagnosed with diabetes and two‐thirds with one or more forms of CVD; heart disease (61.4%), heart attack (56.4%), angina (51.8%), and stroke (50.0%). About 40% of individuals were not aware nuts could help lower the risk for heart attack or diabetes. Approximately 33% were unsure of the impact of nuts on cholesterol level and additional 21% disagreed that nuts can decrease cholesterol. Only 27.1% agreed or strongly agreed that their doctor advises them to eat nuts. However, 63.5% agreed or strongly agreed that they would consume nuts on most days of the week if the doctor made such a recommendation.ConclusionResults indicate low intake and knowledge regarding the health benefits of nuts.Research was not funded.

Antioxidant and Phenolic Content of Nuts, Oil Seeds, Milk and Milk Products Commonly Consumed in India

Food provides not only essential nutrients required for life, but also bioactive compounds usefull to maintan good health and disease prevention. Abundant epidemiological evidences suggest that consumption of food rich in antioxi-dants (non-nutritional components) can prevent degenerative diseases. A total of 26 commonly consumed nuts, oil seeds, edible oils, milk and milk products were chosen for the study. Considering the fact that antioxidant content (AOC) and phenolic contents (PC) of these foods was not established systematically in Indian context. Therefore, we have assessed and correlated the AOC and PC, an important antioxidant constituents of plant foods. AOC was assessed by DPPH (2, 2-Diphenyl-1-picryl hydrazyl) scavenging activity and FRAP (Ferric reducing antioxidant power) methods and phenolic content (PC), using Folin-Ciocalteu reagent. Among the nuts and oil seeds arecanut had the highest phenolic and antioxidant content 10841, 4220341 mg/100g respectively. In milk, edible oils and sugars the values ranged from 336 -11674 mg/100g. Jaggery had the highest PC and AOC among the foods studied . Although AOC and PC showed wide variation among the foods, AOC was correlated significantly with PC. Indeed the ‘r’ value between PC and AOC (DPPH and FRAP) was 0.99 (p < 0.01) among the nuts and oil seeds, while in milk, milk products and sugars, the “r” values ranged from 0.93 and 0.99 (p < 0.01) respectively. The overall results indicate that the phenolic compounds may be significant contributors to the AOC of the foods studied.

Pola Peningkatan Hasil Tanaman Jarak Pagar (Jatropha Curcas L.) Ekotipe Lombok Barat Selama Empat Tahun Siklus Produksi

The aim of this experiment was to evaluate the pattern of yield improvement of Jatropha curcas L. of West Lombok ecotype at dry land of North Lombok, West Nusa Tenggara during four years production cycle. The experiment was conducted in randomized complete block design (RCBD) using three types of propagules (i.e., stem cutting, seed, and seed followed by pruning after transplanting) and three replications from November 2006 to November 2010. The results showed that yield was increased as plant age increased. Plants cultivated during rainy season had higher yield compared to those cultivated during dry season. However, the oil content of nuts was slightly higher when harvested in dry season than in rainy season. Yield was also affected by plant material used. In the fi rst year, plants propagated by stem cutting had the highest yield. In the second, third, and fourth year, plants propagated from seed followed by pruning produced the highest nut dry weight. During four years production cycle, yearly yield improvement was about 2-3 times than the previous year and did not follow the geometrical progression based on dichotomy branching pattern of Jatropha. Keywords: dry land, productivity, pruning, seed oil content, type of propagule