Abstract
Almond kernels contain phytochemicals and nutrients that potentially have positive health benefits in relation to heart disease, diabetes and obesity. One important mechanism associated with these benefits is an imposed limit on bioaccessibility (release) of nutrients, such as lipids, from almond tissue during mastication and digestion. Recent studies have demonstrated the importance of food structure during the digestion of plant foods. In particular, in the almond kernel, depending on its structure and degree of processing, the amount of lipid released from the almond tissue matrix and the fatty acids produced from lipolysis has been found to vary substantially. This review aims at discussing the commercial methods of almond processing and the different almond forms produced for human consumption, mainly with respect to their impact on nutrient composition, digestion and metabolism.
| Original language | English |
|---|---|
| Pages (from-to) | 1937–1946 |
| Journal | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Volume | 51 |
| Issue number | 9 |
| Early online date | 31 Jul 2016 |
| DOIs | |
| Publication status | Published - 21 Aug 2016 |
Keywords
- Almonds
- Bioaccessibility/digestibility
- Dietary fibre
- Lipids
- Processing effects
Access to Document
- A review of the impact_GRUNDY_Accepted 2Jun2016_GOLD VoR
© 2016 The Authors. International Journal of Food Science and Technology published by John Wiley & Sons Ltd on behalf of Institute of Food Science and Technology This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.