ArticleAntioxidants (Basel, Switzerland)2024
Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications.
Article in Antioxidants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 4 citations in OpenAlex.
- Role of the Gut Microbiome in Natural and Synthetic Drug Efficacy and Safety: A Narrative Review.Applied microbiology (Basel, Switzerland) · 2026Article
- Microbial Exopolysaccharides, Redox Modulation, and Antioxidant Activity in Fermented Foods.Antioxidants (Basel, Switzerland) · 2026Review
- Phenotype, Squalene, and Lanosterol Content Variation Patterns During Seed Maturation in Different Leaf-Color Tea Cultivars.Foods (Basel, Switzerland) · 2025Article
- Fermented Foods and Food Microorganisms: Antioxidant Benefits and Biotechnological Advancements.Antioxidants (Basel, Switzerland) · 2024Article
- Gut Microbiota Fermentation of Digested Almond-Psyllium-Flax Seed-Based Artisan Bread Promotes Mediterranean Diet-Resembling Microbial Community.Microorganisms · 2024Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 2 countries.
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Abstract
Almonds are a rich source of beneficial compounds for human health. In this work, we assessed the influence of almond cultivars and harvest time on their morphological (length, width and thickness) and nutritional (ash, moisture, proteins) profiles. We also evaluated the impact of an in vitro digestion and fermentation process on almonds' antioxidant and phenolic content, as well as their support of gut microbiota community and functionality, including the production of short-chain fatty acids (SCFAs), lactic and succinic acids. The length, width, and thickness of almonds varied significantly among cultivars, with the latter two parameters also exhibiting significant changes over time. Moisture content decreased with maturity, while protein and ash increased significantly. Total antioxidant capacity released by almonds after digestion and fermentation had different trends depending on the antioxidant capacity method used. The fermentation step contributed more to the antioxidant capacity than the digestion step. Both cultivar and harvest time exerted a significant influence on the concentration of certain phenolic compounds, although the total content remained unaffected. Similarly, fecal microbiota modulation depended on the cultivar and maturity stage, with the Guara cultivar and late maturity showing the largest effects. Cultivar type also exerted a significant impact on the concentration of SCFAs, with the Guara cultivar displaying the highest total SCFAs concentration. Thus, we conclude that cultivar and harvest time are key factors in shaping the morphological and nutritional composition of almonds. In addition, taking into account all the results obtained, the Guara variety has the best nutritional profile.
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Registered trials
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