Tree Nuts: Composition, Phytochemicals, and Health Effects

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Overview

Traditionally perceived as a high-fat, high-calorie food best avoided or consumed only in moderation, tree nuts have come into their own. Recent epidemiological and clinical studies provide evidence that frequent nut consumption is associated with favorable plasma lipid profiles, reduced risk of coronary heart disease, certain types of cancer, stroke, atherosclerosis, type-2 diabetes, inflammation, and several other chronic diseases. Drawing on contributions from experts based in industry and academia Tree Nuts: Composition, Phytochemicals, and Health discusses the results of state-of-the-art research on different aspects of tree nut compositions, phytochemicals, and their health effects.

Explore New Research on Health Effects of Tree Nuts

The book examines popular tree nuts, together with chestnut and heart nut, and describes each one’s compositional and lipid characteristics, phytochemicals, and health effects. It also briefly examines the chemical composition of acorn nut, beech nut, coconut, and hickory. The volume provides a comprehensive assessment of allergens and anti-aflatoxigenic activity of phytochemicals, and sphingolipids and health benefits of tree nuts as well as their flavor and volatile compounds. The contributors include coverage of the bioactives and phytochemicals of tree nut by-productswhen the information is available.

Complete, Comprehensive, and Up-to-Date Coverage

With its distinguished, international panel of contributors and expert editorial guidance, this book provides coverage that is both comprehensive and authoritative. The information presented is an excellent starting point for further research into the uses, processing, and marketing of tree nuts and tree nut by-products.

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Product Details

Table of Contents

Tree Nuts: Composition, Phytochemicals, and Health Effects: An Overview, C. Alasalvar and F. Shahidi
Chemical Composition of Edible Nut Seeds and Its Implications in Human Health,
S.K. Sathe, E.K. Monaghan, H.H. Kshirsagar, and M. Venkatachalam
Health Benefits of Tree Nuts, M.E. Ternus, K. Lapsley, and C.J. Geiger
Tree Nut Allergens, S.K. Sathe, G.M. Sharma, and K.H. Roux
Sphingolipids in Tree Nuts, Y. Wang, D. Tan, and C.-T. Ho
Health Aspects and Antiaflatoxigenic Activity of Phytochemicals in Tree Nuts, R.J. Molyneux, N. Mahoney, J.H. Kim, and B.C. Campbell
Flavor and Volatile Compounds in Tree Nuts, K.R. Cadwallader and S. Puangpraphant
Almond and Almond Products: Nutraceutical Components and Health Effects, F. Shahidi, Y. Zhong, S.S.K. Wijeratne, and C.-T. Ho
Bioactives and Health Benefi ts of Brazil Nut, F. Shahidi and Z. Tan
Bioactive Compounds from Cashew Nut and Its Coproducts, F. Shahidi and Z. Tan
Chemical Composition and Health Aspects of Chestnut (Castanea spp.), F. Korel and M.Ö. Balaban
Compositional Characteristics and Health Effects of Hazelnut (Corylus avellana L.): An Overview, C. Alasalvar, F. Shahidi, J.S. Amaral, and B.P.P. Oliveira
Antioxidant Activities and Phytochemicals in Hazelnut (Corylus avellana L.) and Hazelnut By-Products, C. Alasalvar, A.M. Hoffman, and F. Shahidi
Phytochemical Profi les and Potential Health Benefi ts of Heartnut (Juglans ailanthifolia var. cordiformis): A Comparison with the Common Walnut (Juglans regia L.), R. Tsao and L. Li
Nutrient Composition and Health Beneficial Effects of Macadamia Nuts, I.A. Munro and M.L. Garg
Compositional Characteristics and Health Effects of Pecan [Carya illinoinensis (Wangenh.) K. Koch], R.R. Eitenmiller and R.B. Pegg
Nutraceutical Potential of Pine Nut, L. Yu and M. Slavin
Phytochemicals and Health Aspects of Pistachio (Pistacia vera L.), N.P. Seeram, Y. Zhang, S. Bowerman, and D. Heber
Walnut Polyphenols: Structures and Functions, T. Fukuda
Index

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