Almonds Reduce Biomarkers of Lipid Peroxidation in Older Hyperlipidemic Subjects

Nut consumption has been associated with reduced coronary heart disease (CHD) risk. In addition to cholesterol-lowering properties, almonds have been shown to lower oxidized LDL concentrations. However, little is known regarding their effects on other markers of oxidative stress. The dose-response e...

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Veröffentlicht in:	The Journal of nutrition 2008-05, Vol.138 (5), p.908-913
Hauptverfasser:	Jenkins, David J.A, Kendall, Cyril W.C, Marchie, Augustine, Josse, Andrea R, Nguyen, Tri H, Faulkner, Dorothea A, Lapsley, Karen G, Blumberg, Jeffrey
Format:	Artikel
Sprache:	eng
Schlagworte:	Aged Aged, 80 and over almonds antioxidant activity Antioxidants - administration & dosage Biological and medical sciences biomarkers Biomarkers - blood cardioprotective effect cholesteremic effect Cholesterol - blood Cholesterol, HDL - blood Cholesterol, LDL - blood Cross-Over Studies Diet dose response elderly elderly nutrition Energy Intake experimental diets Feeding. Feeding behavior Female food intake Fundamental and applied biological sciences. Psychology heart diseases Humans hyperlipidemia Hyperlipidemias - blood Lipid Peroxidation Male Malondialdehyde - blood Middle Aged nutritional intervention Oxidative Stress patients Prunus Prunus dulcis Vertebrates: anatomy and physiology, studies on body, several organs or systems weight loss
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Zusammenfassung:	Nut consumption has been associated with reduced coronary heart disease (CHD) risk. In addition to cholesterol-lowering properties, almonds have been shown to lower oxidized LDL concentrations. However, little is known regarding their effects on other markers of oxidative stress. The dose-response effects of whole almonds, taken as snacks, were compared with low-saturated fat (
ISSN:	0022-3166 1541-6100
DOI:	10.1093/jn/138.5.908