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New Study Researches Almonds as Antioxidant

A study recently published in the Journal of Nutrition linked almond consumption to decreased levels of two biomarkers for oxidative stress. According to Science Daily, oxidative stress can be explained as oxygen becoming "an aggressive chemical that is outright toxic to important molecules inside our cells" the effects of which are connected to aging as well as diseases like Parkinson's and Alzheimer's. The study's treatments included a full dose of almonds (approximately 2 ½ ounces) or the combination of half dose of almonds with a half dose of muffins or a full dose of muffins with all participants receiving each of the three treatments in random order. The study, conducted at Tufts University's Antioxidant Research Laboratory, found reduced levels of two oxidative stress biomarkers when volunteers consumed the full dose of almonds.

Source:

Western Farm Press. (2008, October 20). Antioxidant effects from eating almonds. Retrieved October 21, 2008, from http://westernfarmpress.com/tree-nut-crops/antioxidants-almonds-1020/