Beauty is only skin deep. But for almonds, the skin is as deep as you may need to go to get a real antioxidant punch. In a study, published recently in the Journal of Nutrition, the antioxidants in almond skins and the vitamin E in almonds were shown to work together as an antioxidant team.

Researchers tested the brown skins of almonds to determine their antioxidant content. Almond skins have been known to contain antioxidants called flavonoids, which are a group of plant nutrients found in wine, tea, fruits and vegetables. Flavonoids can act as antioxidants in the body protecting cells from damage. They also can protect LDL, the ‘bad’ cholesterol, from being attacked by oxygen or oxidized, which makes LDL stickier and more likely to clog arteries. Additionally, these plant nutrients are thought to protect the body from the effects of aging.

Almonds contain a unique combination of antioxidants. Some of the 20 flavonoids identified in this analysis have been detected in other foods, such as catechins found in green tea, and naringenin, found in citrus fruits. Researchers identified a unique combination of flavonoids in almonds. Further blood tests demonstrated eating almonds with their skins significantly increases both flavonoids and vitamin E in the body. This could have significant health implications, especially as people age.

Almonds have long been lauded for their heart health benefit. A recent study published in the American Journal of Clinical Nutrition (February 2005) found that eating almonds as part of a diet rich in heart healthy foods such as soy, viscous fiber and plant sterols can significantly reduce cholesterol levels.