Results 21 to 30 of about 2,548 (169)

Bioactive Properties of Hazelnut-Derived Products in Colorectal Cancer Prevention: A Systematic Review of Preclinical and Epidemiological Studies [PDF]

Foods
Background: Colorectal cancer (CRC) is among the leading causes of cancer-related mortality worldwide, with increasing attention being paid to modifiable dietary factors in its prevention.
Giuseppe Mazzola, Mariangela Rondanelli, Federico Buga, Patrizia Riso, Simone Perna   +4 more
doaj   +2 more sources

Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin

Journal of Functional Foods, 2016
The effects of roasting on extractable and bound proanthocyanidins of Turkish Tombul hazelnut and its skin were studied. Natural (raw) and roasted hazelnuts as well as roasted hazelnut skin were extracted, hydrolysed, and analysed by normal-phase high performance liquid chromatography.
Katherine Lainas, Cesarettin Alasalvar, Bradley W. Bolling   +2 more
openaire   +5 more sources

Valorization of Hazelnut (Corylus avellana L.) Skin By-Product as a Multifunctional Ingredient for Cosmetic Emulsions [PDF]

Antioxidants
Roasted hazelnut skins (RHSs), generated as by-products of industrial hazelnut processing, were extracted by pressurized liquid extraction to yield a hydroalcoholic extract (RHS-H).
Teresa Mencherini, Tiziana Esposito, Francesca Sansone, Daniela Eletto, Martina Pannetta, Oihana Gordobil, Anna Lisa Piccinelli, Carlo Ferniani, Giulia Auriemma, Luca Rastrelli, Rita Patrizia Aquino   +10 more
doaj   +2 more sources

Analysis of the Antioxidant Activity, Lipid Profile, and Minerals of the Skin and Seed of Hazelnuts (Corylus avellana L.), Pistachios (Pistacia vera) and Almonds (Prunus dulcis)—A Comparative Analysis

AppliedChem, 2023
Nuts are dry, single-seeded fruits with a combination of beneficial compounds that aid in disease prevention and treatment. The aims of this research are to evaluate the total antioxidant activity (AI) by ferric reducing antioxidant power (FRAP) assay ...
Duha Mohammed, Afnan Freije, Hawra Abdulhussain, Aysha Khonji, Mariam Hasan, Cinzia Ferraris, Clara Gasparri, Mona A. Aziz Aljar, Ali Ali Redha, Attilio Giacosa, Mariangela Rondanelli, Simone Perna   +11 more
doaj   +1 more source

Interactions between Hazelnut (Corylus avellana L.) Protein and Phenolics and In Vitro Gastrointestinal Digestibility

Separations, 2022
In this study, we investigated the formation of protein–phenolic complexes from dephenolized hazelnut meal protein isolates (dHPI) and hazelnut skin phenolic extracts (HSE) and their effects on the bioaccessibility of both hazelnut proteins and phenolics.
Fatma Duygu Ceylan, Hilal Yılmaz, Nabil Adrar, Deniz Günal Köroğlu, Busra Gultekin Subasi, Esra Capanoglu   +5 more
doaj   +1 more source

A diet supplemented with hazelnut skin changes the microbial community composition and the biohydrogenation pattern of linoleic acid in the rumen of growing lambs

Italian Journal of Animal Science, 2021
The reuse of by-products from the agro-industry in animal feeding is desirable to increase the sustainability of the productions. Hazelnut skin is a by-product of the food industry and due to the high content in crude fat and phenolic compounds can be ...
Matteo Daghio, Carlo Viti, Federica Mannelli, Mariano Pauselli, Antonio Natalello, Giuseppe Luciano, Bernardo Valenti, Arianna Buccioni   +7 more
doaj   +1 more source

Feeding hazelnut skin to lambs delays lipid oxidation in meat

Meat Science, 2023
This study aimed to investigate the effect of dietary hazelnut skin (HNS), a by-product of confectionery industry, on the oxidative stability of lamb meat. Twenty-two finishing lambs were randomly assigned to 2 groups and fed ad libitum for 56 days on different concentrate-based diets: one control and one experimental, in which 150 g/kg of corn was ...
Ruggero Menci, Luisa Biondi, Antonio Natalello, Massimiliano Lanza, Alessandro Priolo, Bernardo Valenti, Antonino Bertino, Manuel Scerra, Giuseppe Luciano   +8 more
openaire   +4 more sources

Oxidative stability of high oleic palm and hazelnut skin oil blends

Journal of the American Oil Chemists' Society, 2022
AbstractHigh oleic palm oil (HOPO) with high oleic and palmitic acid contents is a new vegetable oil that needs to find further use in food applications, while hazelnut skin oil (HSO) with high oleic acid content is a by‐product of hazelnut oil production and have no commercial value.
Merve Akpinar, Katherine Bauer Estrada, Aziz Tekin, Maria Ximena Quintanilla‐Carvajal, Cansu Ekin Gumus‐Bonacina   +4 more
openaire   +2 more sources

Storage Proteins Are Driving Pediatric Hazelnut Allergy in a Lipid Transfer Protein-Rich Area

Foods, 2021
Oral food challenge (OFC) remains the gold standard for the diagnosis of food allergies. However, this test is not without risks, given that severe allergic reactions can be triggered while it is conducted.
Teresa Valbuena, Marta Reche, Guadalupe Marco, Inmaculada Toboso, Anna Ringauf, Israel J. Thuissard-Vasallo, Daniel Lozano-Ojalvo, Mónica Martínez-Blanco, Elena Molina   +8 more
doaj   +1 more source

Primary and pollen-associated hazelnut allergy in school-aged children in Germany: A birth cohort study

Allergology International, 2021
Background: Primary hazelnut allergy is a common cause of anaphylaxis in children, as compared to birch-pollen associated hazelnut allergy. Population-based data on hazelnut and concomitant birch-pollen allergy in children are lacking.
Sina M. Erhard, Johanna Bellach, Songül Yürek, Sebastian Tschirner, Valérie Trendelenburg, Linus B. Grabenhenrich, Montserrat Fernandez-Rivas, Ronald van Ree, Thomas Keil, Kirsten Beyer   +9 more
doaj   +1 more source