Almonds Reduce Oxidation

TORONTO—According to researchers, almonds reduce oxidation of low-density lipoprotein concentrations (LDL-C), which may account for nuts’ ability to reduce coronary heart disease (CHD) (J Nutr. 2008;138:908-13). In a randomized, crossover study, 27 hyperlipidemic men and women consumed three isoenergetic supplements, each for one month: 73 +/- 3g/d of full-dose almonds; half-dose almonds plus half-dose, low-saturated fat whole-wheat muffins; and full dose-muffins (control). At four weeks, the full-dose almonds reduced serum concentrations of malondialdehyde (MDA) (P=0.040) and creatinine-adjusted urinary isoprostane output (P =0.026) compared with the control. Serum concentrations of alpha- or gamma-tocopherol, adjusted or unadjusted for total cholesterol, were not affected by the treatments. Almond antioxidant activity was demonstrated by their effect on two biomarkers of lipid peroxidation, serum MDA and urinary isoprostanes.