Heart nuts

This book examines popular tree nuts (almond, Brazil nut, cashew, hazelnut, macadamia, pecau, pine nut, pistachio, and walnut) together with chesmut aud heart nut, and describes each tree nut s compositional and lipid characteristics, phytochemicals, and health effects. Chemical composition of acorn nut, beech nut, coconut, and hickory are also briefly covered. In addition, the book provides a comprehensive assessment of allergens and antiaflatoxigenic activity of phytochemicals and sphin-golipids, and health benefits of tree nuts as weU as their flavor and volatile compounds. Where avaUable, information on the bioactives and phytochemicals of tree nut by-products is included. Peanut, which is actually a legume, is not discussed in this book as a separate chapter, but where necessary it is used for comparison with tree nuts. 

World production of tree nuts is scattered from the tropics to the Himalaya Mountains and statistics are very scant. Published data refer to nuts for sale and do not include those used in home or in small processing units. Among the nuts that are frequently harvested from native trees and used for specific purposes, but seldom appear in statistics are chinquapins, butternuts, Brazil nuts, heart nuts, hickory nuts, beech nuts, apricot nuts and corozo nuts. 

Most nuts of the world come from areas where they are native. Brazil nuts come from wild trees in Brazil. Heart nuts, hickory nuts, butternuts and black walnuts grow in the Eastern United States in the foothills of the Appalachian Mountains where they are native. English (Persian) walnuts come from their native home of the Himalaya Mountains in northern India. They are also planted and grown in China, the United States, Turkey, Italy and France. Pecans are native to the southern United States west of the Mississippi River. They are grown in the southern United States from coast to coast. 

A similar situation exists in India with the production of English walnuts in Europe with the production of hazel nuts in Brazil with reference to Brazil nuts with black walnuts, butternuts, and heart nuts in the Appalachian Mountains and with other nuts around the world including coconuts. Pine nuts have hardly begun to be planted. 

Kris-Etherton PM, Hu FB, Ros E and Sabate J. 2008. The role of tree nuts and peanuts in the prevention of coronary heart disease multiple potential mechanisms. J Nutr 138(9) 1746S—1751S. 

Human foods that are particularly rich in copper (20 to 400 mg Cu/kg) include oysters, crustaceans, beef and lamb livers, nuts, dried legumes, dried vine and stone fruits, and cocoa (USEPA 1980). In humans, copper is present in every tissue analyzed (Schroeder et al. 1966). A 70-kg human male usually contains 70 to 120 mg of copper (USEPA 1980). The brain cortex usually contains 18% of the total copper, liver 15%, muscle 33%, and the remainder in other tissues — especially the iris and choroid of the eye. Brain gray matter (cortex) has significantly more copper than white matter (cerebellum) copper tends to increase with increasing age in both cortex and cerebellum. In newborns, liver and spleen contain about 50% of the total body burden of copper (USEPA 1980). Liver copper concentrations were usually elevated in people from areas with soft water (Schroeder et al. 1966). Elevated copper concentrations in human livers are also associated with hepatic disease, tuberculosis, hypertension, pneumonia, senile dementia, rheumatic heart disease, and certain types of cancer (Schroeder et al. 1966). 

AHSa 5 yr 9364 M-F Frequent consumption of nuts (containing vitamin E) protects against coronary heart disease (200)... 

Rats that ate barium chloride as a component of Brazil nuts showed an accumulation in the skeleton (Stoewsand et al. 1988). Rats that were given various barium compounds in the drinking water showed distribution to the heart > eye > skeletal muscle > kidney > blood > liver. The skeleton was not examined (McCauley and Washington 1983). 

Small quantities of thiamin are present in almost all foods of plant and animal origin. Good sources are whole cereal grains organ meats such as liver, heart, and kidney lean pork eggs nuts and potatoes (Table 9-16). Although thiamin content is usually mea-... 

Until the 1990s, we thought it was best to cut way back on nuts of all sorts, as they are quite high in fat. But research has now documented that nuts are actually good for your heart. In fact, people who snack on nuts regularly, even daily, are more protected against heart disease than people who don t eat nuts. Nuts of all kinds— almonds, walnuts, pecans, cashews, peanuts, and peanut butter— have little saturated fat. Instead they are rich in polyunsaturated fat that improves cholesterol levels. 

The Lyon Diet Heart Study gave us the first solid proof of the benefits of the Mediterranean diet in reducing heart disease. French researchers compared that diet, rich in olive oil, nuts, olives, avocados, and seafood, with the kind of diet typically prescribed by cardiologists in the United States, the United Kingdom, Australia, and elsewhere, which cut way back on fat, while replacing the fat calories with carbohydrates. The subjects were patients who had suffered heart attacks within the past six months. 

Thiamine (Vitamm Bi) Liver, meat, milk, vegetables, whole grams, nuts Dry and wet beri-beri. Weight loss-, muscle wasting, sensory changes, mental confusion, enlargement of heart, constipation. 

Use seeds and nuts liberally with your superfruit servings these are high-nutrient food sources rich in mono- and polyunsaturated heart-healthy fats, and they go together well with fruit ... 

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