title: A review of the impact of processing on nutrient bioaccessibility and digestion of almonds.
abstract: Almond kernels contain phytochemicals and nutrients that potentially have positive health benefits in relation to heart disease, diabetes and obesity. One important mechanism associated with these benefits is an imposed limit on bioaccessibility (release) of nutrients, such as lipids, from almond tissue during mastication and digestion. Recent studies have demonstrated the importance of food structure during the digestion of plant foods. In particular, in the almond kernel, depending on its structure and degree of processing, the amount of lipid released from the almond tissue matrix and the fatty acids produced from lipolysis has been found to vary substantially. This review aims at discussing the commercial methods of almond processing and the different almond forms produced for human consumption, mainly with respect to their impact on nutrient composition, digestion and metabolism.
authors.affiliation: Diabetes and Nutritional Sciences King's College London Franklin-Wilkins Building, 150 Stamford Street London SE1 9NH UK.
authors.forename: Myriam Marie-Louise
authors.initials: MM
authors.lastname: Grundy
authors.affiliation: Almond Board of California 1150 Ninth Street Ste.1500 Modesto CA 95354 USA.
authors.forename: Karen
authors.initials: K
authors.lastname: Lapsley
authors.affiliation: Diabetes and Nutritional Sciences King's College London Franklin-Wilkins Building, 150 Stamford Street London SE1 9NH UK.
authors.forename: Peter Rory
authors.initials: PR
authors.lastname: Ellis
keywords: Almonds; bioaccessibility/digestibility; dietary fibre; lipids; processing effects