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2020 Food Chemistry
Experimental Study Bioavailability Nuts
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Chinese Medicine Research Hub
Experimental Study
Soaking nuts doesn't increase the bioavailability of their nutrients, instead, it reduces the mineral concentration, particularly in chopped nuts.
2020 Food Chemistry Does ‘activating’ nuts affect nutrient bioavailability?
Kumari S, Gray AR, Webster K, Bailey K, Reid M, Kelvin KAH, Tey SL, Chisholm A, Brown RC
Executive Summary
Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Activating Nuts" summarising the research below and using language that can be easily understood by patients and avoiding medical jargon using a professional and caring tone of voice.
Write an executive summary in the form of a blog article on the topic of "Researched Chinese medicine treatments for Activating Nuts" summarising the research below in an objective and easy to understand way, and using language that can be easily understood by patients. Group the article into Chinese medicine treatments first, followed by nutrition and other treatments. Avoid using medical jargon and use a professional and caring tone of voice.
Write me a concise but easy to understand executive summary on the topic of "Chinese medicine treatments for Activating Nuts" based on the following research that I will give you. Your summary should be 2 paragraphs long in Australian English spelling and include references to the studies.
A Experimental Study published in 2020 in the journal Food Chemistry found that Soaking nuts doesn't increase the bioavailability of their nutrients, instead, it reduces the mineral concentration, particularly in chopped nuts. The study examined the effects of different soaking regimes on the phytate and mineral concentrations in whole and chopped almonds, hazelnuts, peanuts, and walnuts. Four treatments were employed: raw, soaking for 12 hours in salt solution, soaking for 4 hours in salt solution, and soaking for 12 hours in water. To analyze phytate concentrations, high-performance liquid chromatography was used and the mineral concentrations were evaluated by inductively coupled plasma mass spectrometry.
In the evaluation of the results, it was observed that the differences in phytate concentrations between treated and untreated nuts were minimal, ranging from -12% to +10%. On the other hand, the soaking process resulted in diminished mineral concentrations, notably for chopped nuts. Furthermore, there were no improvements noted in the phytate:mineral molar ratios as a result of the soaking technique. Therefore, this study effectively disproves the notion that 'activating' nuts yields a greater nutrient bioavailability.
