Release of protein, lipid, and vitamin E from almond seeds during digestion

The evaluation of the bioaccessibility of almond nutrients is incomplete. However, it may have
implications for the prevention and management of obesity and cardiovascular disease. This study
quantified the release of lipid, protein, and vitamin E from almonds during digestion and determined
the role played by cell walls in the bioaccessibility of intracellular nutrients. Natural almonds (NA),
blanched almonds (BA), finely ground almonds (FG), and defatted finely ground almonds (DG) were
digested in vitro under simulated gastric and gastric followed by duodenal conditions. FG were the
most digestible with 39, 45, and 44% of lipid, vitamin E, and protein released after duodenal digestion,
respectively. Consistent with longer residence time in the gut, preliminary in vivo studies showed
higher percentages of nutrient release, and microscopic examination of digested almond tissue
demonstrated cell wall swelling. Bioaccessibility is improved by increased residence time in the gut
and is regulated by almond cell walls.