Research Abstracts
Almond skins polyphenolics act synergistically with α-tocopherol to increase the resistance of low-density lipoproteins to oxidation.
Milbury, P., C.-Y. Chen, K,, H.-K. Kwak, J. Blumberg, 2002. Almond skins polyphenolics act synergistically with α-tocopherol to increase the resistance of low-density lipoproteins to oxidation. Free Radical Research. 36:1 Supp.: 78-80.
Researchers found in this study that the nutrients in almonds work together in synergy to produce a greater health-promoting effect than from individual nutrients consumed alone. Their emerging evidence indicates that the unique combination of almond skins keep LDL cholesterol from oxidizing, a mechanism associated with the formation of plaque in arteries of the heart. Even at very low levels, when the almond skins compounds combine with the vitamin E in the almonds and vitamin C from other foods, they act in synergy and play a co-defensive role against atherosclerosis–in a fashion where the sum of their actions is much greater than each par