La leche de almendras, como bebida vegetal, ofrece varios beneficios para la salud según diversas investigaciones científicas:
Referencias:
Bernat, N., Cháfer, M., Gonzáles-Martínez, C., Rodríguez-García, J., & Chiralt, A. (2014). Functional properties of soy milk and almond milk for use as an ingredient in the preparation of foods for human consumption. Milchwissenschaft, 69(2), 123-126.
Berryman, C. E., Preston, A. G., Karmally, W., Deckelbaum, R. J., & Kris-Etherton, P. M. (2015). Effects of almond consumption on the reduction of LDL-cholesterol: a discussion of potential mechanisms and future research directions. Nutrition Reviews, 69(4), 171-185.
Jeske, S., Zannini, E., & Arendt, E. K. (2018). Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials. Food Research International, 110, 42-51.
Mäkinen, O. E., Wanhalinna, V., Zannini, E., & Arendt, E. K. (2016). Foods for special dietary needs: Non-dairy plant-based milk substitutes and fermented dairy-type products. Critical Reviews in Food Science and Nutrition, 56(3), 339-349.
Sethi, S., Tyagi, S. K., & Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of Food Science and Technology, 53(9), 3408-3423.