Almonds are a wonderful whole food and science has recently discovered the benefits of eating them in their whole form. Recent research reveals that the flavonoids in almond skin work synergistically with the vitamin E found in them. This synergistic combination creates more than 200% the antioxidant power of the almonds and almonds skins when separated.
“We have identified a unique combination of flavonoids in almonds,” said Jeffrey Blumbery, Ph.D. senior scientist and director of the Antioxidant Research Laboratory at Tufts University. “Further blood tests demonstrated that eating almonds with their skins significantly increases both flavonoids and vitamin E in the body. This could have significant health implications, especially as people age.”
Blumberg’s team tested the effects of almond skin’s flavonoids alone and then in combination with the vitamin E found in almonds. The tests were done on blood samples containing LDL cholesterol. While almond skins flavonoids alone enhanced LDL’s resistance to oxidation by 18%, when the almond’s vitamin E was added, LDL’s resistance to oxidation was extended by 52.5%! “The synergy between the flavonoids and vitamin E in almonds demonstrates how the nutrients in whole foods such as almonds can affect health,” says Dr. Blumberg.
Once again, the scientists and researchers have found that the nutrients in whole foods have more to offer when consumed in their original, whole form.
In addition to the above, almonds are a great source for calcium, even better than cow’s milk and other dairy products!