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Almond belongs to the Rosaceae family commonly known as Prunus dulcis. Almond kernel extract contains phytochemicals as well as fatty acids, phenolic acids, phenolic compounds, flavonoids, phytosterols and vitamins. The major fatty acids were linoleic acid (15.43%) and oleic acid (76.23%). These outcomes show that almond extraction is a rich source of fatty acids, soluble lipid vitamins, phytosterols, flavonoids, phenolic compounds. Moreover, these results are important in the science of nutrition, because these chemicals seem to have a significant health effect. Almond kernel has high nutritional value, these days, they are in required as a nutritious food with progressive growth in population. Research on a composition of almond micro- and macronutrients has shown that nuts contain many nutritious components like lipids, amino acids, carbohydrates, minerals, vitamins, proteins, and secondary metabolites. Clinical studies have confirmed the effects of almond kernel on fatty acid variation, protective effects of diabetes, role of weight control, metabolic syndrome and cardiovascular disease. The current review is designed to highlight the significance of almonds kernel as a nutritious food source, as well as to explore factors that contribute to the quality of almond seed.

Andrzej ŁUKASZYK – przewodniczący, Szczepan BILIŃSKI,
Mieczysław CHORĄŻY, Włodzimierz KOROHODA,

Adres redakcji:
Katedra i Zakład Histologii i Embriologii Uniwersytetu Medycznego w Poznaniu, ul. Święcickiego 6, 60-781 Poznań, tel. +48 61 8546453, fax. +48 61 8546440, email: mnowicki@ump.edu.pl

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