Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece
Nick Kalogeropoulos, Antonia Chiou, Maria S. Ioannou, Vaios Τ. Karathanos
International Journal of Food Sciences and Nutrition
Abstract
Available data suggest that genetic as well as environmental factors may influence nuts and seeds nutrients content. In this context nuts and seeds cultivated in Greece were studied. Macronutrients content was in agreement with that from other areas. Total phenolics content was in the range of 43.0 ± 2.1-1512.7 ± 60.7 mg GAE/100 g for chestnut and walnut, respectively. Thirteen to 22 individual phenolics were identified in the studied species. Oleanolic acid was in the range of 0.10-9.03 mg/100 g. Pumpkin seeds contained the higher squalene content (71.6 mg/100 g). β-Sitosterol predominated in all samples except pumpkin seeds. Tocopherols ranged from 8.9 mg/100 g (chestnut) to 29.3 mg/100 g (almond). Nuts and seeds hydrophilic extracts at quantities corresponding to the estimated daily consumption by the Greeks succeeded in inhibiting LDL oxidation in vitro by increasing lag time 1.1-14.1 times. One serving of nuts or seeds may cover a significant fraction of health promoting microconstituents daily intake.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
oleanolic acid was in the range of 0.10-9.03 mg/100 g
“Oleanolic acid was in the range of 0.10-9.03 mg/100 g.”
tocopherols ranged from 8.9 mg/100 g (chestnut) to 29.3 mg/100 g (almond)
“Tocopherols ranged from 8.9 mg/100 g (chestnut) to 29.3 mg/100 g (almond).”
nuts and seeds hydrophilic extracts succeeded in inhibiting LDL oxidation in vitro by increasing lag time 1.1-14.1 times
“Nuts and seeds hydrophilic extracts at quantities corresponding to the estimated daily consumption by the Greeks succeeded in inhibiting LDL oxidation in vitro by increasing lag time 1.1-14.1 times.”