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The role of tree nuts and peanuts in the prevention of coronary heart disease: multiple potential mechanisms

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Kris-Etherton, P.M., F.B. Hu, E. Ros, J. Sabaté, 2008. The role of tree nuts and peanuts in the prevention of coronary heart disease: multiple potential mechanisms. J Nutr. 138, 1746S-1751.

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Nut consumption and risk of heart failure in the Physicians’ Health Study I

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Djoussé, L., T. Rudich, J.M. Gaziano, 2008. Nut consumption and risk of heart failure in the Physicians’ Health Study I. Am J Clin Nutr. 88:930 -3.

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Cashew nut causes more severe reactions than peanut: case matched comparison in 141 children.

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Clark, A.T., K. Anagnostou, P. W. Ewan, 2007. Cashew nut causes more severe reactions than peanut: case matched comparison in 141 children. Allergy. 62:913–916.

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Soluble and insoluble oxalate content of nuts

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Ritter, M.M.C., G.P. Savage, 2007. Soluble and insoluble oxalate content of nuts. Journal of Food Composition and Analysis. 20:169-174.

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The effects of high walnut and cashew nut diets on the antioxidant status of subjects with metabolic syndrome

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Davis, L., W. Stonehouse, D.T. Loots, J. Mukuddem-Petersen, F.H. van der Westhuizen, S.M. Hanekom, J.C. Jerling, 2007. The effects of high walnut and cashew nut diets on the antioxidant status of subjects with metabolic syndrome. Eur J Nutr. 46:155-164.

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Tocopherols and total phenolics in 10 different nut types

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Kornsteiner, M., K.H. Wagner, I. Elmadfa, 2006. Tocopherols and total phenolics in 10 different nut types. Food Chemistry. 98:381-87.

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Other relevant components of nuts: phytosterols, folate and minerals

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Segura, R., C. Javierre, M.A. Lizarraga, E. Ros, 2006. Other relevant components of nuts: phytosterols, folate and minerals. British Journal of Nutrition. 96, Suppl. 2, S36-S44.

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Chemical composition of selected edible nut seeds

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Venkatachalam, M., S.K. Sathe. 2006. Chemical composition of selected edible nut seeds. J Agric Food Chem. 54, 4705-4714.

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Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption

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Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., R.L. Prior, 2006.  Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. J. Agric. Food Chem. 54:4069-75.

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Nuts: source of energy and macronutrients

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Brufau, G., J. Boatella, M. Rafecas, 2006. Nuts: source of energy and macronutrients. British Journal of Nutrition. 96, Suppl. 2, S24-S28.

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