Almonds (Amygdalus communis L.) as a possible source of prebiotic functional food

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In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus)

BACKGROUND Almonds contain considerable amounts of potential prebiotic components, and the roasting process may alter these components. The aim of this study was to compare the in vitro fermentation properties and in vivo prebiotic effect of raw and roasted almonds. RESULTS In vitro, predigested raw and roasted almonds promoted the growth of Lactobacillus acidophilus (La-14) and Bifidobacteri...

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Random amplified DNA polymorphism of almond (Amygdalus communis L.) cultivars in Apulia

The more than 100 almond cultivars grown in Apulia (South Italy) could be a source of genetic variation adapted to the Mediterranean environment, provided that a proper classification, identifying similar characteristics and synonymous cultivars, is made. DNA-based assays could integrate traditional classifications based on morphology. In the comparison of 17 Apulian almond cultivars, by random...

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Characterizing the transcriptome and microsatellite markers for almond (Amygdalus communis L.) using the Illumina sequencing platform

BACKGROUND The almond tree (Prunus amygdalus Batsch) is an important nut tree grown in subtropical regions that produces nutrient-rich nuts. However, a paucity of genomic information and DNA markers has restricted the development of modern breeding technologies for almond trees. RESULTS In this study, almonds were sequenced with Illumina paired-end sequencing technology to obtain transcriptom...

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Periodontal Pockets as a Potential Source of Infection: a Case of Possible Odontogenic Septic Pulmonary Embolism

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ژورنال

عنوان ژورنال: The FASEB Journal

سال: 2008

ISSN: 0892-6638,1530-6860

DOI: 10.1096/fasebj.22.1_supplement.698.1