Prebiotic potential of almonds

Jun 27, 2008
Almonds
Almonds. Credit: The Almond Board of California's Almond Archive

Almonds, as well as being high in vitamin E and other minerals, are also thought to have other health benefits, such as reducing cholesterol. Recently published work by the Institute of Food Research has identified potential prebiotic properties of almonds that could help improve our digestive health by increasing levels of beneficial gut bacteria.

Our digestive system maintains large population of bacteria that live in the colon. Prebiotics are non-digestible parts of foods that these bacteria can use to fuel their growth and activity. These 'good' bacteria form part of our body's defence against harmful bacteria and play a role in the development of body's immune system. The prebiotics work by stimulating the growth of these bacteria. However, in order to get to where they are needed prebiotics must be able to get through the upper part of the intestine without being digested or absorbed by the body.

Funded by the Almond Board of California, IFR scientists first used the Model Gut, a physical and biochemical simulator of the gastro-intestinal tract, to subject almonds to the same conditions experienced in the stomach and small intestine. They then added the digested almonds to an in vitro batch system to mimic the bacterial fermentation in the large intestine and monitored its effect on the populations of intestinal bacteria.

The study, published in Applied and Environmental Microbiology, found that finely ground almonds significantly increased the levels of certain beneficial gut bacteria. This effect was not seen when the fat content was removed from the almond preparation, suggesting that the beneficial bacteria use the almond lipid for growth, and this is the basis for the prebiotic effect of almonds.

Previous studies have shown that the amount of available lipid is reduced if the almonds are not processed, for example by grinding as in this study or by chewing. The length of time the almond spends in the digestive system also affects the amount of available lipids and proteins. More detailed studies on the digestibility of almonds are now required, and the prebiotic effect of almond lipids needs to be tested in human volunteers.

Source: Norwich BioScience Institutes

Explore further: Space debris expert warns of increasing CubeSat collision risk

add to favorites email to friend print save as pdf

Related Stories

The alternative to yogurt

Jan 05, 2014

Researchers at the Universitat Politècnica de València have obtained new products fermented with probiotic bacteria from grains and nuts - what is known as plant-based or vegetable "milks" - which are an ...

Protecting our pollinators

Jul 15, 2013

Bees, so crucial to our food supply, are dying off at alarming rates. CALS researchers are taking a close look at everything from the microbes in their hives to the landscapes they live in to identify in what ...

Recommended for you

NASA rocket has six minutes to study solar heating

47 minutes ago

(Phys.org) —On Sept. 30, 2014, a sounding rocket will fly up into the sky – past Earth's atmosphere that obscures certain wavelengths of light from the sun—for a 15-minute journey to study what heats ...

Cassini watches mysterious feature evolve in Titan sea

15 hours ago

(Phys.org) —NASA's Cassini spacecraft is monitoring the evolution of a mysterious feature in a large hydrocarbon sea on Saturn's moon Titan. The feature covers an area of about 100 square miles (260 square ...

How small can galaxies be?

22 hours ago

Yesterday I talked about just how small a star can be, so today let's explore just how small a galaxy can be. Our Milky Way galaxy is about 100,000 light years across, and contains about 200 billion stars. Th ...

User comments : 0