The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Formulation and Evaluation of Nanoparticles of Almonds in Hypercholesterolemia


Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, India
2 Institute of Applied Research, Pune - 411026, India
     

   Subscribe/Renew Journal


Almonds were fabricated into nanoparticles by top down approach using cryogenic ball milling machine and also ground to form almond paste. The nanopaste was characterized using SEM, EDS, uv- Spectroscopy and FTIR Results revealed that the size of almond nanoparticles were in the range of 54-96nm and supplementation of 2g of almond nanopaste for a period of two months brought about reduction in lipid profile of hypercholesterolemic subjects.

Keywords

Nanotechnology, Almond Nanoparticles, Hypercholesterolemia, Lipid Profile, Scanning Electron Microscopy, Energy Dispersive Spectrometry, UV Visible Spectroscopy Analysis, FTIR Spectroscopy.
User
Notifications

  • Mouhamad, H.A., Amaout, S. and Karrouni, W. The amanagement of acute myocardial infarction in developing countries. Int.J. Cardiol., 2006, 3, 189-194.

  • Allain, C.C., Poon, L.S., Chan, C.S.G., Richmond, W. and Fu, P.C. Enzymatic determination of total serum cholesterol, Clin. Chem., 1974, 20, 470-475.

  • Jacob, J., Understorm, J. and Eriksson, J.G. Prevention of diabetes. New Eng. J. Med., 2001, 344, 1343 - 1350.

  • Tietz, N.W. Triglycerides, Clinical Guide to Laboratory Test, III Edition, Philadelphia, W.B. Saunders Company, 1995, 610 – 611.

  • Kathleen, M.L. Krause’s Food Nutrition and Diet Therapy, 10th Edition, W.B. Saunders Company, London, 2000, 11.

  • Deneke, M.A., Sempose.C.I. and Grundy, S.M. An under recognized contribution to dyslipidemia in white American women. Arch. Inform. Med., 1998, 47, 1075-1082.

  • William, S. Nutrition and Diet Theraphy, 7th Edition, Mosby Publication, Sydney, 1999, 164, 362, 817.

  • Sizer, F.S. and Whitney, F.N. Nutrition Consequences and Controversies, 8th Edition, Wadsworth, 2005, 143-146.

  • Krause, R.M. Dietary and genetic probes of atherogenic dyslipidemia. Atheroscl. Thromb. Vasc. Biol., 2005, 25, 1265-1272.

  • Taskinen, M.R., Diabetes and hyperlipidemia, Am. J. Cardiol, 2000, 91, 183-194.

  • Raghuram, T.C., Pasracha Swaran and Sharma, R.D. Diet and Diabetes, II Edition, National Institute of Nutrition, Hyderabad, 2007, 6-10.

  • Ghafoorunissa and Krishnaswamy, K. Diet and Heart Disease, National Institute of Nutrition, Hyderabad, 2007.

  • Sabate, J. and Haddad, E. Almond rich diets simultaneously improve plasma lipoprotein and alpha tocopherol levels in men and women. Ann. Nutr. Metab., 2003, 45, 596.

  • Spiller, G.A., Jenkins, D.J., Cragen, L.N. and Gates,J.E. Effect of a diet high in monounsaturated fat from almonds on plasma cholesterol and lipoproteins. J. Am. Coll. Nutr., 1992, 11, 126-130.

  • Fulgoni, V. Almonds lower blood cholesterol and LDL-cholesterol but not HDLcholesterol or triglycerides in human subjects: Results of a meta-analysis. Presented at Experimental Biology, 2002.

  • Hyson, D.A., Schneeman,B.O. and Davis, P.A. Almonds and almond oil have similar effects on plasma lipids and LDL oxidation in healthy men and women. J. Nutr., 2002, 132, .703-707.

  • Garg, A., Bonanome, A., Grundy, S.M., Zhang, Z.J. and Unger, R.H. Comparison of a high- carbohydrate diet with a high-monounsaturated-fat diet in patients with noninsulin- dependent diabetes mellitus. New Eng. J. Med., 1988, 319, 829-834.

  • Milburry, P., Chen, C.Y. and Kwak, H.K. Almond skins polyphenols act synergistically with alpha-tocopherol to increase the resistance of low-density lipoproteins to oxidation. Free Radical Res., 2002, 36, 78-80.

  • Jenkins, D.J., Kendall, C.W., Marchie, A. and Faulkner, D. Dose response of almonds on coronary heart disease risk factors. Circulation, 2003, 106, 1327-1332.


Abstract Views: 654

PDF Views: 8




  • Formulation and Evaluation of Nanoparticles of Almonds in Hypercholesterolemia

Abstract Views: 654  |  PDF Views: 8

Authors

S. Premakumari
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, India
S. Kowsalya
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, India
V. V. Mujumdar
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, India
Nirmalkumar Rakshe
Institute of Applied Research, Pune - 411026, India
Vinayak Kale
Institute of Applied Research, Pune - 411026, India

Abstract


Almonds were fabricated into nanoparticles by top down approach using cryogenic ball milling machine and also ground to form almond paste. The nanopaste was characterized using SEM, EDS, uv- Spectroscopy and FTIR Results revealed that the size of almond nanoparticles were in the range of 54-96nm and supplementation of 2g of almond nanopaste for a period of two months brought about reduction in lipid profile of hypercholesterolemic subjects.

Keywords


Nanotechnology, Almond Nanoparticles, Hypercholesterolemia, Lipid Profile, Scanning Electron Microscopy, Energy Dispersive Spectrometry, UV Visible Spectroscopy Analysis, FTIR Spectroscopy.

References