Almonds in the diet simultaneously improve plasma α-tocopherol concentrations and reduce plasma lipids - Jambazian, Pera R.; Haddad, Ella; Rajaram, Sujatha; Tanzman, Jay; Sabaté, Joan (Journal of the American Dietetic Association, 2005)
Keywords: Adult; almonds; alpha-Tocopherol; alpha-Tocopherol - analysis; alpha-Tocopherol - blood; analysis; Antioxidants; Antioxidants - analysis; Antioxidants - metabolism; beta-Tocopherol; beta-Tocopherol - blood; Biological and medical sciences; blood; blood lipids; chemistry; Cholesterol; Cholesterol - blood; Cholesterol, HDL; Cholesterol, HDL - blood; Cholesterol, LDL; Cholesterol, LDL - blood; Chromatography, High Pressure Liquid; Cross-Over Studies; Diet; Dose-Response Relationship, Drug; Erythrocytes; Erythrocytes - chemistry; Female; gamma-Tocopherol; gamma-Tocopherol - blood; Humans; Lipids; Male; Medical sciences; metabolism; Nutrition; Nutrition Policy; Nutritional Requirements; Nuts; Plasma; Prevention and actions; Prunus; Prunus - chemistry; Public health. Hygiene; Public health. Hygiene-occupational medicine; Recommended Dietary Allowances; Specific populations (family, woman, child, elderly...); Triglycerides; Triglycerides - blood; vitamin E; vitamin E status; Human; Healthy subject; Nutrition; Vitamin; Lipids; α-Tocopherol; Concentration; Antioxidant; Feeding; Blood plasma; Randomization; Almond; Diet