| Common Name | Almond |
| Botanical Name | Prunus dulcis |
| Family | Rosaceae |
| Origin/Distribution | Native to the Middle East, particularly Iran and surrounding regions. Now cultivated in the Mediterranean, California, and other temperate regions worldwide. |
| Main Phytochemicals | - Phenolic compounds (e.g., quercetin, kaempferol)
- Flavonoids
- Fatty acids (mainly monounsaturated fats like oleic acid)
- Vitamin E
- Phytosterols |
| Medicinal Uses | - Antioxidant and anti-inflammatory properties
- Supports heart health due to high levels of unsaturated fats and Vitamin E
- May help lower cholesterol and manage diabetes |
| Nutritional Content | - Rich in Vitamin E (alpha-tocopherol)
- Good source of magnesium, calcium, and potassium
- High in healthy fats, mainly monounsaturated fatty acids |
| Edible Parts | Seeds (almonds are consumed raw, roasted, or processed into almond milk, oil, and flour) |
| Potential Toxicity | Bitter almonds contain amygdalin, which can release cyanide. Sweet almonds, commonly consumed, are safe, but bitter almonds can be toxic if eaten in large amounts. |
| Uses in Traditional Medicine | - Used in Ayurvedic, Unani, and traditional Mediterranean medicine for skin health, boosting brain function, and treating digestive and respiratory ailments |
| Industrial Uses | - Almond oil is widely used in cosmetics, skincare products, and pharmaceuticals
- Almond flour is a gluten-free alternative used in baking
- Used in milk alternatives |
| Antioxidant Activity | Almonds are rich in antioxidants, particularly Vitamin E, which helps combat oxidative stress and supports skin health. |
| Other Bioactivities | - Antimicrobial and anti-inflammatory properties
- Potential cancer-preventive activities due to the presence of phytochemicals and antioxidants |
| Culinary Uses | - Eaten raw, roasted, or added to dishes and desserts
- Processed into almond butter, almond milk, or almond flour used in gluten-free cooking |
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