• Corpus ID: 54942544

Nutritional and health benefits of walnuts

  title={Nutritional and health benefits of walnuts},
  author={Tabasum Fatima and Umbreen Showkat and Syed Zameer Hussain},
  journal={Journal of Pharmacognosy and Phytochemistry},
Walnuts are commonly found in our diet and have been recognized for their nutritious properties over a long period of time. Traditionally, walnuts have been known for their lipid profile which has been linked to a wide array of biological properties and health-promoting effects. In addition to essential fatty acids, walnuts contain a variety of other bioactive compounds such as, vitamin E and polyphenols. Among common foods and beverages, walnuts represent one of the most important sources of… 


: Walnuts (Juglans regia L.) are important components of the Mediterranean diet. They are a source of essential fatty acids and tocopherols, vegetable proteins, dietary fiber, melatonin, plant

Antihyperlipidemic, hypoglycaemic and antioxidative potential of Juglans Regia (walnuts) in an experimental animal model of dietary hyperlipidemia.

Daily consumption of Juglans Regia (walnut) in the dosage mentioned earlier is beneficial in protectively modulating dyslipidemia, hyperglycemic, and oxidative tissue potential of high-fat diet consumption in an experimental animal model.

Food and Nutrition as natural immune-boosters: An Elaborative Review

This article reviews the published literature to identify a list of dietary ingredients that play a role in human immunity such as the production of immune cells, preventing any inflammatory responses, regulating gene expression, and preventing oxidation.

Effect of Juglan Regiaon Patients Having Metabolic Syndrome: A Controlled Feeding Trial

Walnuts reduced triglycerides significantly and HDL was also raised significantly and no significant change was observed in BMI.

Assessment of Total Fat and Fatty Acids in Walnuts Using Near-Infrared Hyperspectral Imaging

Near infrared hyperspectral imaging has been used for the screening of total fat, MUFA, PUFA, saturated, and individual fatty acids in walnuts to suggest that hyperspectrals can be a reliable tool for controlling these parameters in a simple, non-destructive and environmentally friendly way.

Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds

The impact of storage temperature and time on quality of two walnut cultivars (Juglans regia Chandler and Howard) were evaluated. Free fatty acids, peroxides, and oxidative stabilities exhibited

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Preparation and characterization of a bionanopolymer film for walnut packaging

To apply the nanomaterial as a component in the packaging material structure, in this research, the carboxymethyl cellulose (CMC)/polyvinyl alcohol (PVA) film were prepared with three levels of

Benefits of Cover Cropping Systems in Walnut Orchards as Sustainable Agricultural Practice

In recent years, walnut orchards implemented cover crops in between rows to improve soil’s quality, lessen soil’s erosion, increase organic matter, manage nutrient movement and availability, enhance

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The isolated biopolymer shows critical biodegradable, mucoadhesive, filmability, and retardability properties which are like properties of standard polymers, may be the alternative in design of novel drug delivery system design.



Biochemical and physical properties of some walnut genotypes (Juglans regia L.).

Investigation of kernel properties and fatty acid composition, proximate composition and minerals of genotypes that are commonly grown in Turkey found Sebin Type-I and Güvenli showed a good quality according to the test results.

Effects of walnuts on serum lipid levels and blood pressure in normal men.

BACKGROUND In a recent six-year follow-up study, we found that frequent consumption of nuts was associated with a reduced risk of ischemic heart disease. To explore possible explanations for this

Study of the main constituents of some authentic walnut oils.

Values for the composition of the sterols, triacylglycerols, fatty acids, iodine value, and tocopherol composition were generally in good agreement with the results of previous similar surveys.

Blood cholesterol and walnut consumption: a cross-sectional survey in France.

The positive effect of walnut consumption on blood HDL cholesterol and apo A1 is of special interest since these lipid parameters have been shown to be negatively correlated with cardiovascular morbidity.

Chemical composition and nutritive value of nuts grown in Italy

Cultivars of almonds, hazelnuts, pecans, pistachios, walnuts grown in Italy and commercial samples of pine nuts were evaluated. Lipids were the main component (from 50 to 74%) in all nuts, with oleic

Protective effect of plant sterols against chemically induced colon tumors in rats.

It is suggested that plant sterols may have a protective dietary action action to retard colon tumor formation and the beneficial effects of vegetarian diets may be enhanced because of the presence of these compounds.

Some chemical composition of walnut (Juglans regia L.) selections from Eastern Turkey

The aim of this study was to determine the chemical and mineral contents of eighteen walnut genotypes which were newly selected from Hizan (Bitlis) located in Eastern Anatolia and found that the potassium contents were found to be higher than those of the other minerals in all kernels of the walnuts.

Encyclopaedia of food science, food technology, and nutrition

The Physics, Chemistry, And Biochemistry of Food, and its Cultural, Sociological, And Demographic Influences and Implications.

Diet and coronary heart disease: beyond dietary fats and low-density-lipoprotein cholesterol.

  • G. Fraser
  • Medicine, Biology
    The American journal of clinical nutrition
  • 1994
Evidence is reviewed here that many other dietary substances may affect risk, often via mechanisms not involving LDL-cholesterol concentrations directly, such substances include phytosterols, tocotrienols, arginine, and antioxidant vitamins.

Chemical composition of walnuts (Juglans regia L.) grown in New Zealand

  • G. Savage
  • Biology, Medicine
    Plant foods for human nutrition
  • 2001
The amino acid content of the walnuts was similar between cultivars and the patterns of essential amino acids were characteristic of a highquality protein.