The beneficial effects of almonds are the subject of many a scientific study. They protect life and might even shield from premature deaths.
Almonds are rich in nutrients, from vitamins to minerals. They are also packed with proteins and fiber. The consumption of almonds has often been associated with a series of health benefits; an increasing body of research attests to the potential salubrious nature of the nut.
Consuming almonds has been linked with a lower cholesterol level. A 2005 study published the Journal of the American Dietetic Association suggests that almond decreases cholesterol level and simultaneously boosts vitamin E levels in plasma and red blood cells to a considerable extent; the vitamin is needed to protect cells from damage and it also prevents “artery-clogging oxidation of cholesterol”, as pointed by study author, Ella Haddad.
Almonds might also decrease the risk of colon cancer, according to researchers of a study published in Cancer Letters.
Almonds are claimed to be good for the heart. A paper available in the journal Circulation says that almonds eaten as snacks by hyperlipidemic participants greatly decreases risk factors associated with coronary heart disease. This benefit would be due to its non-fat (protein and fibre) and mono-unsaturated fatty acid components. Yet another study – published in The American Journal of Clinical Nutrition – mentions nut consumption linked with an average 37 % lower risk of developing heart disease.
Almonds are also described as a “smart snack option” to prevent one from turning to unhealthy options to satisfy one’s hunger. A study published in the International Journal of Obesity and Related Metabolic Disorders explains that almond added to a low-calorie and high-monounsaturated fat diet will lead to greater weight loss than without the almond but with more carbohydrates.
A review paper entitled “health benefits of nut consumption” mentions that almonds might improve metabolic control or sensitivity to the hormone insulin.