PDF(Pubmed)
Abstract：
The consumption of almonds has been associated with several health benefits, particularly concerning cardiovascular and intestinal health. In this comprehensive review, we compile and deliberate studies investigating the effects of almond consumption on cardiovascular disease (CVD) risk factors and gut health. Almonds are rich in monounsaturated fats, fiber, vitamins, minerals, and polyphenols, which contribute to their health-promoting properties. Regular intake of almonds has been shown to improve lipid profiles by reducing LDL cholesterol and enhancing HDL functionality. Additionally, almonds aid in glycemic control, blood pressure reduction, and chronic inflammation amelioration, which are critical for cardiovascular health. The antioxidant properties of almonds, primarily due to their high vitamin E content, help in reducing oxidative stress markers. Furthermore, almonds positively influence body composition by reducing body fat percentage and central adiposity and enhancing satiety, thus aiding in weight management. Herein, we also contemplate the emerging concept of the gut-heart axis, where almond consumption appears to modulate the gut microbiome, promoting the growth of beneficial bacteria and increasing short-chain fatty acid production, particularly butyrate. These effects collectively contribute to the anti-inflammatory and cardioprotective benefits of almonds. By encompassing these diverse aspects, we eventually provide a systematic and updated perspective on the multifaceted benefits of almond consumption for cardiovascular health and gut microbiome, corroborating their broader consideration in dietary guidelines and public health recommendations for CVD risk reduction.
摘要：
杏仁的消费与一些健康益处有关，特别是关于心血管和肠道健康。在这次全面审查中，我们编制并仔细研究了食用杏仁对心血管疾病（CVD）危险因素和肠道健康的影响。杏仁富含单不饱和脂肪,纤维,维生素,矿物,和多酚，这有助于它们促进健康的特性。经常摄入杏仁已被证明可以通过降低LDL胆固醇和增强HDL功能来改善脂质状况。此外,杏仁有助于血糖控制，血压降低,和慢性炎症的改善，这对心血管健康至关重要。杏仁的抗氧化性能，主要是由于它们的维生素E含量高，帮助减少氧化应激标志物。此外，杏仁通过减少体脂百分比和中枢肥胖和增强饱腹感积极影响身体成分，从而有助于体重管理。在这里，我们还考虑了肠-心轴的新兴概念，杏仁的食用似乎可以调节肠道微生物组，促进有益菌的生长，增加短链脂肪酸的产生，特别是丁酸。这些作用共同有助于杏仁的抗炎和心脏保护益处。通过涵盖这些不同的方面，我们最终提供了关于杏仁消费对心血管健康和肠道微生物组的多方面益处的系统和更新的观点，在降低心血管疾病风险的饮食指南和公共卫生建议中，证实了他们更广泛的考虑。
