Nuts and oxidation: a systematic review
In recent years, nuts have received special attention because of their potential role in preventing cardiovascular disease. Because nuts are very rich in total fat that can potentially be oxidized and their skins contain several antioxidants, studies have been conducted to evaluate the potential eff...
Gespeichert in:
| Veröffentlicht in: | Nutrition reviews 2009-09, Vol.67 (9), p.497-508 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 508 |
|---|---|
| container_issue | 9 |
| container_start_page | 497 |
| container_title | Nutrition reviews |
| container_volume | 67 |
| creator | López-Uriarte, Patricia Bullo, Monica Casas-Agustench, Patricia Babio, Nancy Salas-Salvadó, Jordi |
| description | In recent years, nuts have received special attention because of their potential role in preventing cardiovascular disease. Because nuts are very rich in total fat that can potentially be oxidized and their skins contain several antioxidants, studies have been conducted to evaluate the potential effect of nut consumption on oxidative stress. This review evaluates the in vitro and in vivo studies conducted in animals or humans to analyze the effect of nuts on oxidation. |
| doi_str_mv | 10.1111/j.1753-4887.2009.00223.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_67606152</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>67606152</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5363-155886a2d3d4f27141f29267a1b1a6b142c5691116ac3d0becbfa56b2ef067703</originalsourceid><addsrcrecordid>eNqNkV1v0zAUhi0EYmXwFyBCYlwl-NjxSTKJi20a-6qKBFS7tBzHQenSZLMb1v57TklVpF3NN_563qPjx4xFwBOg8WWRQKZknOZ5lgjOi4RzIWSyfsEm-4uXbEKnRYyYygP2JoQF5xxEIV-zAygyLoXKJ-zzbFiFyHRV1K-byqyavjuOTBQ2YeWWtLWRd38a9_iWvapNG9y73XzI5t_Of51dxtPvF1dnJ9PYKokyBqXyHI2oZJXWIoMUalEIzAyUYLCEVFiFBT0BjZUVL50ta6OwFK7mmFFTh-xorHvv-4fBhZVeNsG6tjWd64egMUOOoASBH5-Ai37wHfWmBQgpJUBBUD5C1vcheFfre98sjd9o4HprUi_0VpjeCtNbk_qfSb2m6Ptd_aFcuup_cKeOgE87wARr2tqbzjZhzwkoIJU5Evd15B6b1m2e3YCezX-c04ry8Zhv6EvW-7zxdyRDZkrfzi70TXp9c4rTW62I_zDytem1-e2pp_lPwUFywFwo5PIvx3Ojww</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>212333119</pqid></control><display><type>article</type><title>Nuts and oxidation: a systematic review</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><source>Oxford University Press Journals All Titles (1996-Current)</source><creator>López-Uriarte, Patricia ; Bullo, Monica ; Casas-Agustench, Patricia ; Babio, Nancy ; Salas-Salvadó, Jordi</creator><creatorcontrib>López-Uriarte, Patricia ; Bullo, Monica ; Casas-Agustench, Patricia ; Babio, Nancy ; Salas-Salvadó, Jordi</creatorcontrib><description>In recent years, nuts have received special attention because of their potential role in preventing cardiovascular disease. Because nuts are very rich in total fat that can potentially be oxidized and their skins contain several antioxidants, studies have been conducted to evaluate the potential effect of nut consumption on oxidative stress. This review evaluates the in vitro and in vivo studies conducted in animals or humans to analyze the effect of nuts on oxidation.</description><identifier>ISSN: 0029-6643</identifier><identifier>EISSN: 1753-4887</identifier><identifier>DOI: 10.1111/j.1753-4887.2009.00223.x</identifier><identifier>PMID: 19703258</identifier><identifier>CODEN: NUREA8</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Animals ; antioxidant capacity ; antioxidants ; Antioxidants - analysis ; Biological and medical sciences ; Biomarkers ; cardioprotective effect ; Cardiovascular Diseases - prevention & control ; Diet ; Eating ; Fatty Acids - analysis ; Feeding. Feeding behavior ; functional foods ; Fundamental and applied biological sciences. Psychology ; Humans ; Lipid Peroxidation ; literature reviews ; nut ; Nutrition ; Nutrition research ; Nuts ; Nuts - chemistry ; Oxidation ; Oxidation-Reduction ; Oxidative Stress ; Plant Extracts - pharmacology ; Systematic review ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>Nutrition reviews, 2009-09, Vol.67 (9), p.497-508</ispartof><rights>2009 International Life Sciences Institute</rights><rights>2009 INIST-CNRS</rights><rights>Copyright International Life Sciences Institute Sep 2009</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5363-155886a2d3d4f27141f29267a1b1a6b142c5691116ac3d0becbfa56b2ef067703</citedby><cites>FETCH-LOGICAL-c5363-155886a2d3d4f27141f29267a1b1a6b142c5691116ac3d0becbfa56b2ef067703</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1753-4887.2009.00223.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1753-4887.2009.00223.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21914386$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19703258$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>López-Uriarte, Patricia</creatorcontrib><creatorcontrib>Bullo, Monica</creatorcontrib><creatorcontrib>Casas-Agustench, Patricia</creatorcontrib><creatorcontrib>Babio, Nancy</creatorcontrib><creatorcontrib>Salas-Salvadó, Jordi</creatorcontrib><title>Nuts and oxidation: a systematic review</title><title>Nutrition reviews</title><addtitle>Nutr Rev</addtitle><description>In recent years, nuts have received special attention because of their potential role in preventing cardiovascular disease. Because nuts are very rich in total fat that can potentially be oxidized and their skins contain several antioxidants, studies have been conducted to evaluate the potential effect of nut consumption on oxidative stress. This review evaluates the in vitro and in vivo studies conducted in animals or humans to analyze the effect of nuts on oxidation.</description><subject>Animals</subject><subject>antioxidant capacity</subject><subject>antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Biological and medical sciences</subject><subject>Biomarkers</subject><subject>cardioprotective effect</subject><subject>Cardiovascular Diseases - prevention & control</subject><subject>Diet</subject><subject>Eating</subject><subject>Fatty Acids - analysis</subject><subject>Feeding. Feeding behavior</subject><subject>functional foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Lipid Peroxidation</subject><subject>literature reviews</subject><subject>nut</subject><subject>Nutrition</subject><subject>Nutrition research</subject><subject>Nuts</subject><subject>Nuts - chemistry</subject><subject>Oxidation</subject><subject>Oxidation-Reduction</subject><subject>Oxidative Stress</subject><subject>Plant Extracts - pharmacology</subject><subject>Systematic review</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0029-6643</issn><issn>1753-4887</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkV1v0zAUhi0EYmXwFyBCYlwl-NjxSTKJi20a-6qKBFS7tBzHQenSZLMb1v57TklVpF3NN_563qPjx4xFwBOg8WWRQKZknOZ5lgjOi4RzIWSyfsEm-4uXbEKnRYyYygP2JoQF5xxEIV-zAygyLoXKJ-zzbFiFyHRV1K-byqyavjuOTBQ2YeWWtLWRd38a9_iWvapNG9y73XzI5t_Of51dxtPvF1dnJ9PYKokyBqXyHI2oZJXWIoMUalEIzAyUYLCEVFiFBT0BjZUVL50ta6OwFK7mmFFTh-xorHvv-4fBhZVeNsG6tjWd64egMUOOoASBH5-Ai37wHfWmBQgpJUBBUD5C1vcheFfre98sjd9o4HprUi_0VpjeCtNbk_qfSb2m6Ptd_aFcuup_cKeOgE87wARr2tqbzjZhzwkoIJU5Evd15B6b1m2e3YCezX-c04ry8Zhv6EvW-7zxdyRDZkrfzi70TXp9c4rTW62I_zDytem1-e2pp_lPwUFywFwo5PIvx3Ojww</recordid><startdate>200909</startdate><enddate>200909</enddate><creator>López-Uriarte, Patricia</creator><creator>Bullo, Monica</creator><creator>Casas-Agustench, Patricia</creator><creator>Babio, Nancy</creator><creator>Salas-Salvadó, Jordi</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Oxford University Press</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>K9.</scope><scope>NAPCQ</scope><scope>7X8</scope></search><sort><creationdate>200909</creationdate><title>Nuts and oxidation: a systematic review</title><author>López-Uriarte, Patricia ; Bullo, Monica ; Casas-Agustench, Patricia ; Babio, Nancy ; Salas-Salvadó, Jordi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5363-155886a2d3d4f27141f29267a1b1a6b142c5691116ac3d0becbfa56b2ef067703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Animals</topic><topic>antioxidant capacity</topic><topic>antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Biological and medical sciences</topic><topic>Biomarkers</topic><topic>cardioprotective effect</topic><topic>Cardiovascular Diseases - prevention & control</topic><topic>Diet</topic><topic>Eating</topic><topic>Fatty Acids - analysis</topic><topic>Feeding. Feeding behavior</topic><topic>functional foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Lipid Peroxidation</topic><topic>literature reviews</topic><topic>nut</topic><topic>Nutrition</topic><topic>Nutrition research</topic><topic>Nuts</topic><topic>Nuts - chemistry</topic><topic>Oxidation</topic><topic>Oxidation-Reduction</topic><topic>Oxidative Stress</topic><topic>Plant Extracts - pharmacology</topic><topic>Systematic review</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>López-Uriarte, Patricia</creatorcontrib><creatorcontrib>Bullo, Monica</creatorcontrib><creatorcontrib>Casas-Agustench, Patricia</creatorcontrib><creatorcontrib>Babio, Nancy</creatorcontrib><creatorcontrib>Salas-Salvadó, Jordi</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</collection><collection>MEDLINE - Academic</collection><jtitle>Nutrition reviews</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>López-Uriarte, Patricia</au><au>Bullo, Monica</au><au>Casas-Agustench, Patricia</au><au>Babio, Nancy</au><au>Salas-Salvadó, Jordi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nuts and oxidation: a systematic review</atitle><jtitle>Nutrition reviews</jtitle><addtitle>Nutr Rev</addtitle><date>2009-09</date><risdate>2009</risdate><volume>67</volume><issue>9</issue><spage>497</spage><epage>508</epage><pages>497-508</pages><issn>0029-6643</issn><eissn>1753-4887</eissn><coden>NUREA8</coden><abstract>In recent years, nuts have received special attention because of their potential role in preventing cardiovascular disease. Because nuts are very rich in total fat that can potentially be oxidized and their skins contain several antioxidants, studies have been conducted to evaluate the potential effect of nut consumption on oxidative stress. This review evaluates the in vitro and in vivo studies conducted in animals or humans to analyze the effect of nuts on oxidation.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>19703258</pmid><doi>10.1111/j.1753-4887.2009.00223.x</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0029-6643 |
| ispartof | Nutrition reviews, 2009-09, Vol.67 (9), p.497-508 |
| issn | 0029-6643 1753-4887 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_67606152 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete; Oxford University Press Journals All Titles (1996-Current) |
| subjects | Animals antioxidant capacity antioxidants Antioxidants - analysis Biological and medical sciences Biomarkers cardioprotective effect Cardiovascular Diseases - prevention & control Diet Eating Fatty Acids - analysis Feeding. Feeding behavior functional foods Fundamental and applied biological sciences. Psychology Humans Lipid Peroxidation literature reviews nut Nutrition Nutrition research Nuts Nuts - chemistry Oxidation Oxidation-Reduction Oxidative Stress Plant Extracts - pharmacology Systematic review Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | Nuts and oxidation: a systematic review |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-24T14%3A55%3A44IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Nuts%20and%20oxidation:%20a%20systematic%20review&rft.jtitle=Nutrition%20reviews&rft.au=L%C3%B3pez-Uriarte,%20Patricia&rft.date=2009-09&rft.volume=67&rft.issue=9&rft.spage=497&rft.epage=508&rft.pages=497-508&rft.issn=0029-6643&rft.eissn=1753-4887&rft.coden=NUREA8&rft_id=info:doi/10.1111/j.1753-4887.2009.00223.x&rft_dat=%3Cproquest_cross%3E67606152%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=212333119&rft_id=info:pmid/19703258&rfr_iscdi=true |