Turkish Tombul Hazelnut (<i>Corylus avellana</i> L.). 1. Compositional Characteristics

Alasalvar, Cesarettin; Shahidi, Fereidoon; Liyana-Pathirana, Chandrika M.; Ohshima, Toshiaki

doi:10.1021/jf0212385

Cited by 209 publications

(174 citation statements)

References 59 publications

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“…In contrast with a Step I or Step II diet, a MUFA diet tends to raise HDL cholesterol and lower TAG concentrations (Grundy, 1986;Mensink and Katan, 1987;Rajaram et al, 2001;Hyson et al, 2002). In keeping with this evidence, hazelnut that is an excellent source of MUFA (Alasalvar et al, 2003b, c), may help in this respect.…”

Section: Introductionmentioning

confidence: 80%

“…Hazelnut, which contains lipid-lowering constituents such as MUFA, PUFA, b-sitosterol and soluble dietary fiber (Jones et al, 1997;Brown et al, 1999;Zambó n et al, 2000;Alasalvar et al, 2003b, c), offers an opportunity as a potential hyporcholesterolemic 'heart-healthy' diet component. Incorporation of hazelnut (40 g/day) into human diet favorably altered multiple plasma lipid variables in hypercholesterolemic adult men (Figure 1 and Table 5).…”

Section: Effects Of Hazelnut-enriched Diet On Plasma Lipid Profiles Smentioning

confidence: 99%

“…Hazelnut has many beneficial health attributes (Alasalvar et al, 2003b, c). The benefits of inclusion of hazelnut into the human diet is partly related to the fatty acids of hazelnut oil, which is rich in MUFA (83.2%) and PUFA (9%) (Alasalvar et al, 2003c).…”

Section: Effects Of Hazelnut-enriched Diet On Plasma Lipid Profiles Smentioning

confidence: 99%

“…Among tree nuts, hazelnut plays a major role in human nutrition and health because of its unique fatty acid composition (predominating MUFA), fat soluble bioactives (tocopherols and phytosterols), vitamins (vitamin E), essential minerals (selenium), essential amino acids, antioxidant phenolics (caffeic acid), dietary fiber (soluble), bioactives and phtytochemicals (Alasalvar et al, 2003b, c). In addition to MUFA, some other components found in hazelnut have been reported to reduce plasma total and LDL cholesterol concentrations, including PUFA (Zambó n et al, 2000;Feldman, 2002), phytosterols (Jones et al, 1997;Weststrate and Meijer, 1998) and soluble dietary fiber (Anderson et al, 1994;Brown et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men

Mercanlıgil

Arslan

Alasalvar³

et al. 2006

Eur J Clin Nutr

105

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Objective: Frequent consumption of nuts is associated with favorable plasma lipid profiles and reduced risk of coronary heart disease (CHD). This study was conducted to investigate the effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men compared with baseline and control diet, and also to measure the anthropometric parameters, habitual physical activities, nutrient intake and endothelial function. Subjects and design: Fifteen hypercholesterolemic men aged 4878 years were recruited voluntarily. A well-controlled, 2-period (P 1 and P 2 ) study design with a total of 8-week was implemented. In the P 1 , subjects consumed a control diet (low-fat, low-cholesterol and high-carbohydrate). During the P 2 , the control diet was supplemented with MUFA-rich hazelnut (40 g/day), which provided 11.6% of total energy content. Anthropometric parameters and habitual physical activities were recorded. Plasma total and HDL cholesterol, TAG, ApoA-1, Apo B, total homocysteine and glucose concentrations were measured. All parameters and measurements were obtained at baseline and end of each 4-week diet period. Results: Body weights of subjects remained stable throughout the study. Compared with baseline, the hazelnut-enriched diet decreased (Po0.05) the concentrations of VLDL cholesterol, triacylglycerol, apolipoprotein B by 29.5, 31.8, and 9.2%, respectively, while increasing HDL cholesterol concentrations by 12.6%. Total/HDL cholesterol and LDL/HDL cholesterol ratios favorably decreased (Po0.05). Although insignificant there was a decreasing trend for the rest of parameters, particularly in total (5.2%) and LDL cholesterol (3.3%) in subjects consuming a hazelnut-enriched diet compared to that of the baseline. No changes were found in fasting levels of glucose, Apo A-1 and homocysteine between the control and hazelnut-enriched diets. Conclusions: This study demonstrated that a high-fat and high-MUFA-rich hazelnut diet was superior to a low-fat control diet because of favorable changes in plasma lipid profiles of hypercholesterolemic adult men and, thereby positively affecting the CHD risk profile. Sponsorship:

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Section: Introductionmentioning

confidence: 80%

Section: Effects Of Hazelnut-enriched Diet On Plasma Lipid Profiles Smentioning

confidence: 99%

Section: Effects Of Hazelnut-enriched Diet On Plasma Lipid Profiles Smentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men

Mercanlıgil

Arslan

Alasalvar³

et al. 2006

Eur J Clin Nutr

105

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“…Proximate composition of hazelnut is about 62 % fat, 16 % protein and 11 % carbohydrate and changes with variety. Hazelnut composition (Alasalvar et al 2003;Venkatachalam and Sathe 2006), and good antioxidant effects of hazelnut (Amaral et al 2006;Oliveira et al 2008) are reported in literature.…”

Section: Introductionmentioning

confidence: 99%

Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties

2013

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Turkish Tombul hazelnut consumed as natural or processed forms were evaluated to obtain protein concentrate. Defatted hazelnut flour protein (DHFP) and defatted hazelnut cake protein (DHCP) were produced from defatted hazelnut flour (DHF) and defatted hazelnut cake (DHC), respectively. The functional properties (protein solubility, emulsifying properties, foaming capacity, and colour), and dynamic rheological characteristics of protein concentrates were measured. The protein contents of samples varied in the range of 35-48 % (w/w, db) and 91-92 % (w/w, db) for DHF/DHC and DHFP/DHCP samples, respectively. The significant difference for water/fat absorption capacity, emulsion stability between DHF and DHC were determined. On the other hand, the solubility and emulsion activity of DHF and DHC were not significantly different (p>0.05). Emulsion stability of DHFP (%46) was higher than that of DHCP (%35) but other functional properties were found similar. According to these results, the DHCP could be used as DHFP in food product formulations. The DHFP and DHCP samples showed different apparent viscosity at the same temperature and concentration, the elastic modulus (G' value) of DHPC was also found higher than that of DHFP samples.

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Tree Nut Oils

Shahidi

Miraliakbari

2005

Bailey's Industrial Oil and Fat Products

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Tree nut oils are primarily composed of triacylglycerols, but also contain diacylglycerols, monoacylglycerols, free fatty acids, and other minor components, including natural antioxidants and fat‐soluble vitamins. The chemical composition of edible fats and oils largely determines their stability, quality, nutritional value, sensory properties, and potential health effects. Tree nuts, in many cases, provide rich sources of food lipids; up to 75% lipid on a weight basis. With a few exceptions, tree nut lipids exist as oils at room temperature. Generally, tree nuts are rich in monounsaturated fatty acids, predominantly oleic acid, but contain much lower amounts of polyunsaturated fatty acids, predominantly linoleic acid and small amounts of saturated lipids. In many parts of the world, such as the Middle East and Asia, tree nuts are cultivated for use as oil crops and are important sources of energy and essential dietary nutrients as well as phytochemicals. Tree nut oils are also used as components of some skin moisturizers and cosmetic products. Tree nuts, tree nut oils, and tree nut byproducts (defatted meals and hulls) are known to contain several bioactive and health‐promoting components. Epidemiological evidence indicates that the consumption of tree nuts may exert several cardioprotective effects, which are speculated to derive from their lipid component that includes unsaturated fatty acids, phytosterols, and tocols. Recent investigations have also shown that dietary consumption of tree nut oils may exert even more beneficial effects than consumption of whole tree nuts, possibly due to the replacement of dietary carbohydrate with unsaturated lipids or other components present in the oil extracts. Tree nut byproducts are used as sources of dietary protein and as health‐promoting phytochemicals such as natural antioxidants. This chapter summarizes the characteristics and potential health effects of several tree nut oils and their byproducts, including almond oil, hazelnut oil, pecan oil, walnut oil, pistachio oil, Brazil nut oil, pine nut oil, and macadamia nut oil, among others. Protein compositions of tree nut byproducts are also discussed collectively at the end of this chapter, with emphasis on the completeness of these proteins based on their amino acid compositions.

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Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics

Cited by 209 publications

References 59 publications

Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men

Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men

Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties

Tree Nut Oils

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