Nuts and Seeds in Health and Disease Prevention

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books. Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson’s career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models.

Section 1: Seeds as Foods in Health and Disease Prevention
1. Whole and Ground Chia (Salvia hispanica L.) Seeds, Chia Oil: Effects on Plasma Lipids and Fatty Acids
2. Cocoa (Theobroma cacao) Seeds and Phytochemicals in Human Health
3. Soursop (Annona muricata L.) Seeds, Therapeutic and Possible Food Potential
4. Lepidium sativum seeds
5. Cumin (Cuminum cyminum L.) Seed Volatile Oil: Chemistry and Role in Health and Disease Prevention
6. Lentil (Lens culinaris) seeds
7. Moringa oleifera Seeds and Oil: Characteristics and Uses for Human Health
8. The Nutritional Value and Health Benefits of Chickpeas and Hummus
9. Sesame (Sesamum indicum L.) Seeds in Food, Nutrition, and Health
10. Milk Thistle (Silybum marianum L. Gaert.) Seeds in Health
11. Sunflower (Helianthus annuus L.) Seeds in Health and Nutrition
12. Coriandrum Sativum: characterization, biological activities and application
13. Fatty Acid Content of Commonly Available Seed
14. Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits
15. Seeds in Cardiovascular Health
16. Health Benefits of Peanut (Arachis hypogaea L.) Seeds and Peanut Oil Consumption
17. Blend of sesame and Rice Bran Oils lowers Hyperglycemia and Improves the Lipids
18. Cardamom (Elettaria cardamomum Linn. Maton) Seeds in Health
19. Black Soybean (Glycine max L. Merril) Seeds™ Antioxidant Capacity
20. Flax Seed (Linum usitatissimum) Fatty Acids
21. Use of Jackfruit (Artocarpus heterophyllus) Seeds in Health
22. Antibacterial Activity of Grape (Vitis vinifera, Vitis rotundifolia) Seeds
23. A Novel Extract of Fenugreek Husk Alleviates Postmenopausal Symptoms and Helps to Establish Hormonal Balance
24.Carob (Ceratonia siliqua L.) Seeds, Endosperm and Germ Composition, and Application to Health
25. Usage and Significance of Fennel (Foeniculum vulgare Mill.) Seeds in Eastern Medicine
26. Legumes Have a Low Contribution to the Total Energy Intake of the Mexican Population
27. Pulses in the Dietary Management of Diabetes
28. Current Advances in the Metabolomics Study on Lotus Seed

Section 2: Nuts as Foods in Health and Disease Prevention
29. Usage of Date (Phoenix dactylifera L.) Seeds in Human Health and Animal Feed
30. Nuts in Cardiovascular Health
31. Health Benefits of Peanut (Arachis hypogaea L.) and Peanut Oil Consumption
32. Consumption and non-communicable diseases: evidence from epidemiological studies
33. Protective role of Nigella sativa and thymoquinone I oxidative stress
34. Antioxidants in Nuts
35. Fatty Acid Content of Commonly Available Nuts
36. Biological functions of soyasaponins: The potential use to improve zinc nutrition
37. Nut consumption and age-related disease
38. Almond (Prunus dulcis) Seeds and Oxidative Stress
39. Nut consumption, lipid profile, and health outcomes
40. No difference in health-related quality of life, after a food challenge with cashew nut in children
41. Prevalence and factors associated to peanut allergy in Mexican school children
42. Nuts and Seeds In Musculoskeletal diseases
43. Nuts and Seeds in Breast Feeding
44. Prebiotic Nut Compounds and Human Microbiota
45. Food Allergy and Intolerance: Distinction, Definitions and Delimitation
46. Nuts and Seeds in Sexual Disorders
47. Antioxidant and Antimicrobial Activity of Nutmeg (Myristica fragrans)
48. Nuts and Oral Health
49. Betel Nut (Areca catechu) Usage and Its Effects on Health
50. Nut Consumption is Associated with Depressive Symptoms among Adults
51. Development of a Drinkable, Peanut-Based Dietary Supplement and Comparison of Its Nutritional and Microbiological Qualities with Commercial Products