Tree Nuts: Composition, Phytochemicals, and Health Effects, 1st Edition (Hardback) book cover

Tree Nuts

Composition, Phytochemicals, and Health Effects, 1st Edition

Edited by Cesarettin Alasalvar, Fereidoon Shahidi

CRC Press

340 pages | 41 B/W Illus.

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pub: 2008-12-17
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Description

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.

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

About the Series

Nutraceutical Science and Technology

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Subject Categories

BISAC Subject Codes/Headings:
SCI011000
SCIENCE / Life Sciences / Botany
SCI013000
SCIENCE / Chemistry / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science