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Nuts

Part of the Advances in Neurobiology book series (NEUROBIOL,volume 24)

Abstract

Nuts are fruits composed of two parts: an inedible hard shell and an edible seed. Nuts are known as an energy-dense and nutrient-rich food source. In general, nuts are recognized as a good source of fat, fiber, and protein. Nuts are extremely beneficial parts of any diet since their consumption may lower risk for some diseases, such as cardiovascular diseases and cancer. They are acknowledged for their low glycemic index owning to high unsaturated fat and protein content and relatively low carbohydrate content. They have been shown to increase cognitive function as well.

Keywords

  • Nuts
  • Fiber
  • Antioxidants
  • Essential fatty acids
  • Monounsaturated fatty acids
  • Omega fatty acids
  • Omega-3 fatty acid
  • Phenolic acids
  • Phytic acid
  • Phytosterols
  • β-Sitosterol

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Correspondence to Sawsan G. Mohammed or M. Walid Qoronfleh .

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Mohammed, S.G., Qoronfleh, M.W. (2020). Nuts. In: Essa, M., Qoronfleh, M. (eds) Personalized Food Intervention and Therapy for Autism Spectrum Disorder Management. Advances in Neurobiology, vol 24. Springer, Cham. https://doi.org/10.1007/978-3-030-30402-7_12

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