Formulation and Evaluation of Nanoparticles of Almonds in Hypercholesterolemia


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


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.


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

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