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Acorns were a staple in the diet of early Native Americans in California

Subject: Acorns were a staple in the diet of early Native Americans in California, comprising up to 50 percent of total food intake
From: Roger Bagula
Date: Tue, 02 Jan 2007 20:10:28 GMT
Newsgroups: sci.archaeology.mesoamerican
http://www.sciencedaily.com/releases/2006/10/061009031826.htm
New Insights Into Healthful Compounds In Native American Diets

Science Daily — California's role as a national "health food" trendsetter goes back farther than most people suspect -- way back, in fact, when it comes to consumption of a food especially rich in healthy phytochemicals.
In an advance toward understanding the early California Native American
diet, food scientists have identified the full range of phytochemicals
in tanoak acorns.
Acorns were a staple in the diet of early Native Americans in
California, comprising up to 50 percent of total food intake, Alyson E.
Mitchell and colleagues note in a report in the current (Oct. 4) issue
of the ACS biweekly Journal of Agricultural and Food Chemistry.
Acorns are still used by Californian Native Americans -- special
processing is needed to make the nuts edible -- to make acorn flour and
soup.
Past research has indicated that acorns have higher levels of healthful
tannin compounds than other nuts, so Mitchell's group set out to
identify the specific hydrolyzable and condensed tannins in acorns.
These same compounds are found in wine, cocoa and other foods with
health benefits.
Researchers identified more than two dozen specific compounds, in what
they termed a first step toward understanding the role of those
compounds in Native American diets.
Note: This story has been adapted from a news release issued by American
Chemical Society.




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