Editing Almond (section)

==== Flour and skins ====

[[Almond flour]] or ground [[almond meal]] combined with sugar or honey as marzipan is often used as a [[gluten-free]] alternative to wheat flour in cooking and baking.<ref>{{cite book |last=Amsterdam |first=Elana |title=The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More |publisher=Random House of Canada |year=2009 |isbn=978-1-58761-345-6}}</ref>

Almonds contain polyphenols in their [[seed coat|skins]] consisting of [[flavonol]]s, [[flavan-3-ol]]s, [[hydroxybenzoic acid]]s and [[flavanone]]s<ref name="skins">{{cite journal |doi=10.1016/j.jfca.2009.08.015 |title=Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.)|year=2010 |last1=Mandalari |first1=G. |last2=Tomaino |first2=A. |last3=Arcoraci |first3=T. |last4=Martorana |first4=M. |last5=Turco |first5=V. Lo |last6=Cacciola |first6=F. |last7=Rich |first7=G.T. |last8=Bisignano |first8=C. |last9=Saija |first9=A. |last10=Dugo |first10=P. |last11=Cross |first11=K.L. |last12=Parker |first12=M.L. |last13=Waldron |first13=K.W. |last14=Wickham |first14=M.S.J. |journal=Journal of Food Composition and Analysis |volume=23 |issue=2 |pages=166–174}}</ref> analogous to those of certain fruits and vegetables. These phenolic compounds and almond skin [[prebiotic (nutrition)|prebiotic]] dietary fibre have commercial interest as [[food additive]]s or [[dietary supplement]]s.<ref name=skins/><ref>{{cite journal |title=Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans |vauthors=Liu Z, Lin X, Huang G, Zhang W, Rao P, Ni L |journal=Anaerobe |year=2014 |issue=4 |volume=26 |pages=1–6 |doi=10.1016/j.anaerobe.2013.11.007 |pmid=24315808}}</ref>