The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Formulation and Evaluation of Nanoparticles of Almonds in Hypercholesterolemia


Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, India
2 Institute of Applied Research, Pune - 411026, India
     

   Subscribe/Renew Journal


Almonds were fabricated into nanoparticles by top down approach using cryogenic ball milling machine and also ground to form almond paste. The nanopaste was characterized using SEM, EDS, uv- Spectroscopy and FTIR Results revealed that the size of almond nanoparticles were in the range of 54-96nm and supplementation of 2g of almond nanopaste for a period of two months brought about reduction in lipid profile of hypercholesterolemic subjects.

Keywords

Nanotechnology, Almond Nanoparticles, Hypercholesterolemia, Lipid Profile, Scanning Electron Microscopy, Energy Dispersive Spectrometry, UV Visible Spectroscopy Analysis, FTIR Spectroscopy.
User
Notifications

  • Formulation and Evaluation of Nanoparticles of Almonds in Hypercholesterolemia

Abstract Views: 738  |  PDF Views: 8

Authors

S. Premakumari
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, India
S. Kowsalya
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, India
V. V. Mujumdar
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, India
Nirmalkumar Rakshe
Institute of Applied Research, Pune - 411026, India
Vinayak Kale
Institute of Applied Research, Pune - 411026, India

Abstract


Almonds were fabricated into nanoparticles by top down approach using cryogenic ball milling machine and also ground to form almond paste. The nanopaste was characterized using SEM, EDS, uv- Spectroscopy and FTIR Results revealed that the size of almond nanoparticles were in the range of 54-96nm and supplementation of 2g of almond nanopaste for a period of two months brought about reduction in lipid profile of hypercholesterolemic subjects.

Keywords


Nanotechnology, Almond Nanoparticles, Hypercholesterolemia, Lipid Profile, Scanning Electron Microscopy, Energy Dispersive Spectrometry, UV Visible Spectroscopy Analysis, FTIR Spectroscopy.

References