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The health benefits of nuts

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Raw, D., B. Lockwood, 2009. The health benefits of nuts. NUTRAfoods. 8(3)7-14.

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Nuts and oxidation: a systematic review

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Lopez-Uriarte. P., M. Bullo, P. Casas-Agustench, N. Babio, J. Salas-Salvado, 2009. Nuts and oxidation: a systematic review. Nutrition Reviews. 67(9):497-508.

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Nuts and novel biomarkers of cardiovascular disease

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Ros, E., 2009. Nuts and novel biomarkers of cardiovascular disease. Am J Clin Nutr. 89(suppl):1649S-56S.

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Almonds lead increase in tree nut consumption

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USDA, ERS, June 2008. Almonds Lead Increase in Tree Nut Consumption. Amber Waves. http://www.ers.usda.gov/AmberWaves/June08/Findings/Almonds.htm

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Tree nut and peanut consumption in relation to chronic and metabolic diseases including allergy

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Davis, P.A., M. Jenab, J.P. Vanden Heuvel, T. Furlong, S. Taylor, 2008. Tree nut and peanut consumption in relation to chronic and metabolic diseases including allergy. J. Nutr. 138: 1757S-1762S.

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Tree nuts and peanuts as components of a healthy diet

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King, J.C., J. Blumberg, L. Ingwersen, M. Jenab, K.L. Tucker, 2008. Tree nuts and peanuts as components of a healthy diet. J. Nutr. 138: 1736S-1740S.

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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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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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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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