Research Abstracts

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New prenylated benzoic acid and other constituents from almond hulls (Prunus Amygdalus Batsch).

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Antioxidative phenolic compounds isolated from almond skin (Prunus Amygdalus Batsch).

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New type sesquiterpene lactone from almond hulls (Prunus Amygdalus Batch).

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Sphingolipid and other constituents from almond nuts (Prunus Amygdalus Batsch).

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Almond skins polyphenolics act synergistically with α-tocopherol to increase the resistance of low-density lipoproteins to oxidation.

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Effect of diets enriched in almonds on insulin action and serum lipids in adults with normal glucose tolerance or type 2 diabetes.

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Nut consumption and decreased risk of sudden cardiac death in the Physicians’ Health Study.

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