Ren, Y, K.W. Waldron, J.F. Pacy, P.R. Ellis, 2001. Chemical and histochemical characterization of cell wall polysaccharides in almond seeds in relation to lipid bioavailability. Biologically-active phytochemicals in food, (ed.) W. Pfannhauser, G.R. Fenwick & S. Khokhar, Royal Soc. of Chem., Cambridge, U.K. 448-452.
The research team reported that almond cell walls may prevent the body’s absorption of all the fat present in almonds. Normal chewing of almonds breaks down only some of the cell walls, leaving others intact. Thus, not all the fat was available for digestion.
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