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Ingredient
Pairs well with — computed from shared flavor compounds
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“Furthermore, soft independent modeling of class analogy was able to classify the samples between the three groups.”
NMR spectroscopy → classifies → pine nut samples
“MUFA- and polyunsaturated fatty acid (PUFA)-rich nuts were peanuts and pecans, whereas Brazil nuts, pine nuts, and walnuts had the highest PUFA content (> 50 %); the high unsaturated/saturated fatty acid ratio ranged from 4.5 to 11.8.”
Brazil nuts, pine nuts, and walnuts → have the highest → polyunsaturated fatty acid (PUFA) content
“chickpeas, pine nuts and peanuts were less effective”
chickpeas, pine nuts and peanuts → are less effective → in antioxidant capacity
“CCK-8 was higher 30 min after pine nut FFA and 60 min after pine nut TG when compared to placebo (p < 0.01).”
Korean pine nut free fatty acids (FFA) → increased → cholecystokinin (CCK-8) secretion
“At 50 muM concentration, Korean pine nut FFA produced the greatest amount of CCK-8 release (493 pg/ml) relative to the other fatty acids and control (46 pg/ml).”
Korean pine nut free fatty acids (FFA) → increased → cholecystokinin (CCK-8) secretion