References

Almond (Prunus dulcis) skins as a potential source of bioactive polyphenols, Monagas, et al, (http://ciberobn.simplifica.net/media/publicaciones/2006/Ram%C3%B3n%20Estruch/2007JAgrFoodChem.pdf)

Identification and Quantification of Flavonol Glycosides in Almond Seedcoats Using MALDI-TOF MS, Frison-Norrie and Sporns (http://pubs.acs.org/doi/abs/10.1021/jf0115894)

Variation in the Flavonol Glycoside Composition of Almond Seedcoats As Determined by MALDI-TOF Mass Spectrometry, Frison and Sporns (http://pubs.acs.org/doi/abs/10.1021/jf020661a)

Determination of Flavonoids and Phenolic and Their Distribution in Almonds, Milbury et al,  (http://pubs.acs.org/doi/abs/10.1021/jf0603937)

Polyphenols and Antioxidant Properties of Almond Skins: Influence of Industrial Processing, Garrido et al,(http://www3.interscience.wiley.com/journal/119392699/abstract?CRETRY=1&SRETRY=0)

In Vitro Activity of Almond Skin Polyphenols for Scavenging Free Radicals and Inducing Quinone Reductase, Chen and Blumberg, (http://pubs.acs.org/doi/abs/10.1021/jf800061z)

Prebiotic Effect And Antioxidant Activity of Almond (Amygdalus communis L.) Skins, Mandalari et al

Immunomodulatory and Anti-inflammatory activity induced by almond skins on PBMC, Arena et al

Utilization of Electron Beam Irradiated Almond Skin Powder as a Natural Antioidant in Ground Top Round Beef, Prasetyo et al (http://www3.interscience.wiley.com/journal/119392637/abstract)

Almond (Amygdalus communis L.) Skins: Phenolic Profile and Protective Effect on Protein Oxidation,Tomaino et al

Antioxidative phenolic compounds isolated from almond skins (Prunus amygdauls Batsch), Sang, et al, (http://www.ncbi.nlm.nih.gov/pubmed/11929314)

Antioxidant polyphenols in almond and its coproducts, Wijeratne et al, (http://pubs.acs.org/doi/abs/10.1021/jf051692j)

Phytochemical composition of nuts,  Chen, Blumberg  (http://apjcn.nhri.org.tw/server/APJCN/Volume17/vol17suppl.1/329-332S21-3.pdf)

Procyanidin polymers, the crucial ingredients of the almond seed coat, Brieskorn, Betz (http://www.ncbi.nlm.nih.gov/pubmed/3206940)

Flavonoids from almond skins are bioavailable and act synergistically with vitamins C and E to enhance hamster and human LDL resistance to oxidation, Ellis et al (http://jn.nutrition.org/cgi/content/abstract/135/6/1366)