Nutritional Composition of Hass Avocado Pulp

Ford, Neil B.; Spagnuolo, Paul A.; Kraft, Jana; Bauer, Eva

doi:10.3390/foods12132516

Cited by 20 publications

(6 citation statements)

References 110 publications

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“…Avocados are a nutrient-rich fruit that contain a variety of beneficial components, such as fiber, monounsaturated fat, potassium, and magnesium, and bioactive compounds including polyphenols, especially flavonoids [110]. Small RCTs have shown that diets that incorporated avocados significantly decreased LDL cholesterol levels [111].…”

Section: Polyphenol-rich Plant Foodsmentioning

confidence: 99%

Diet strategies for promoting healthy aging and longevity: An epidemiological perspective

2023

J Intern Med

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In recent decades, global life expectancies have risen significantly, accompanied by a marked increase in chronic diseases and population aging. This narrative review aims to summarize recent findings on the dietary factors influencing chronic diseases and longevity, primarily from large cohort studies. First, maintaining a healthy weight throughout life is pivotal for healthy aging and longevity, mirroring the benefits of lifelong, moderate calorie restriction in today's obesogenic food environment. Second, the specific types or food sources of dietary fat, protein, and carbohydrates are more important in influencing chronic disease risk and mortality than their quantity. Third, some traditional diets (e.g., the Mediterranean, Nordic, and Okinawa) and contemporary dietary patterns, such as healthy plant‐based diet index, the DASH (dietary approaches to stop hypertension) diet, and alternate healthy eating index, have been associated with lower mortality and healthy longevity. These patterns share many common components (e.g., a predominance of nutrient‐rich plant foods; limited red and processed meats; culinary herbs and spices prevalent in global cuisines) while embracing distinct elements from different cultures. Fourth, combining a healthy diet with other lifestyle factors could extend disease‐free life expectancies by 8–10 years. While adhering to core principles of healthy diets, it is crucial to adapt dietary recommendations to individual preferences and cultures as well as nutritional needs of aging populations. Public health strategies should aim to create a healthier food environment where nutritious options are readily accessible, especially in public institutions and care facilities for the elderly. Although further mechanistic studies and human trials are needed to better understand molecular effects of diet on aging, there is a pressing need to establish and maintain long‐term cohorts studying diet and aging in culturally diverse populations.

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Section: Polyphenol-rich Plant Foodsmentioning

confidence: 99%

Diet strategies for promoting healthy aging and longevity: An epidemiological perspective

2023

J Intern Med

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“…In addition, avocado is a source of phenolic compounds including phenolic acids, flavonoids, lignans, and stilbenes, the content of which correlates with its antioxidant potential [Lyu et al, 2023]. The avocado phenolics have also anti-inflammatory, as well as anticancer and antimicrobial activities, which are beneficial for health [Ford et al, 2023]. Avocado components such as fatty acids, carbohydrates (including dietary fiber) also confer potential cardiovascular health benefits.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (<i>Persea Americana</i> Mill.) Pulp

Moolwong,

Klinthong,

Chuacharoen

2023

Pol. J. Food Nutr. Sci.

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Avocado pulp is low in sugar contents but quite high in dietary fiber, nutrients, and phytochemicals with potential health benefits. In this study, the avocado pulp was incorporated into ice cream. The effects of replacing milk fat with avocado on the physical and chemical properties of ice cream and consumer acceptability were evaluated. Milk fat-based ingredients of the ice cream were partially replaced with avocado pulp at ratios of 10, 20, and 30% (w/w). All ice creams were subjected to physical and chemical analyses and were evaluated in sensory acceptability tests. Replacing milk fat with avocado pulp significantly reduced moisture content, protein, and fat content, while it increased the carbohydrate (3.70 to 7.91 g/100 g) and crude fiber content (0.39 to 1.38 g/100 g). A higher content of avocado pulp caused a reduction in overrun and retarded the melting rate due to the effect of high fiber content. Increased viscosity and hardness were observed. The ice cream with the highest avocado pulp content had approximately 3-fold higher total phenolic content determined by the Folin-Ciocalteau method and 2-fold higher antioxidant capacity evaluated as DPPH • and ABTS •+ scavenging activity, and ferric reducing antioxidant power compared to that of the control. Sensory evaluation showed the 20% (w/w) avocado pulp was the suitable ratio for incorporating in the ice cream, which showed a good level of overall acceptability. Thus, our results suggest the potential use of avocado pulp to replace milk fat in frozen dairy products.

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“…5 A recent review showed many benefits of avocado fruits. 1,6,7 Many metabolites in avocado pulp were isolated and characterized, for example, polyhydroxylated fatty alcohols or polyols 8 and phenolic metabolites; 9 recent reviews have compiled compounds in avocado fruits. 1,6 Among the bioactive metabolites in avocado fruits, polyhydroxylated fatty alcohols, also known as aliphatic acetogenins, are major compounds found in avocado pulp.…”

Section: Introductionmentioning

confidence: 99%

“…The pulp of avocados is usually used in salads and dips, and compounds in the pulp have various medicinal properties, for example, antioxidant activity, reducing body weight and total hepatic fat, antiplatelet and antithrombotic activities, and antidiabetic activity . A recent review showed many benefits of avocado fruits. ,, Many metabolites in avocado pulp were isolated and characterized, for example, polyhydroxylated fatty alcohols or polyols and phenolic metabolites; recent reviews have compiled compounds in avocado fruits. , Among the bioactive metabolites in avocado fruits, polyhydroxylated fatty alcohols, also known as aliphatic acetogenins, are major compounds found in avocado pulp. Polyhydroxylated fatty alcohols have many biological activities including anticancer activity, potent liver injury suppressing activity, antiplatelet and antithrombotic activities, antimycobacterial activity, suppressing inflammatory response and providing protection against UV-induced damage in skin cells, and inhibiting nitric oxide and superoxide generation .…”

Section: Introductionmentioning

confidence: 99%

Virucidal and Antiviral Polyhydroxylated Fatty Alcohols in Avocado Fruit Pulp (Persea americana) of Booth 7 Cultivar^¶

Darshana,

Chutiwitoonchai,

Paemanee

et al. 2023

ACS Food Sci. Technol.

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Avocado fruit pulp (Persea americana) of the Booth 7 cultivar was explored for its bioactive compounds. Polyhydroxylated fatty alcohols, also known as polyols or acetogenins, were obtained after chromatographic separation of a crude pulp extract of P. americana. Five polyols 1−5, including known ones, avocadyne (1), avocadene (2), avocadenol D (4), and avoenin (5), together with a new natural product, namely, avocadinin (3), were isolated from avocado fruit pulp. Some polyhydroxylated fatty alcohols exhibited virucidal and antiviral activities. Avocadinin (3), avocadenol D (4), and avoenin (5) exhibited virucidal activity against a severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) surrogate, with EC 50 values of 2.30, 2.69, and 1.69 μM, respectively. For antiviral activity, avocadenol D (4) displayed the activity with an EC 50 value of 5.82 μM, while avocadinin (3) and avoenin (5) exhibited less antiviral activity with respective EC 50 values of 11.99 and 14.32 μM.

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Nutritional Composition of Hass Avocado Pulp

Cited by 20 publications

References 110 publications

Diet strategies for promoting healthy aging and longevity: An epidemiological perspective

Diet strategies for promoting healthy aging and longevity: An epidemiological perspective

Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (<i>Persea Americana</i> Mill.) Pulp

Virucidal and Antiviral Polyhydroxylated Fatty Alcohols in Avocado Fruit Pulp (Persea americana) of Booth 7 Cultivar^¶

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Nutritional Composition of Hass Avocado Pulp

Cited by 20 publications

References 110 publications

Diet strategies for promoting healthy aging and longevity: An epidemiological perspective

Diet strategies for promoting healthy aging and longevity: An epidemiological perspective

Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (<i>Persea Americana</i> Mill.) Pulp

Virucidal and Antiviral Polyhydroxylated Fatty Alcohols in Avocado Fruit Pulp (Persea americana) of Booth 7 Cultivar¶

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Product

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Virucidal and Antiviral Polyhydroxylated Fatty Alcohols in Avocado Fruit Pulp (Persea americana) of Booth 7 Cultivar^¶