The Effect of Walnuts on Serum Lipids Consumed as Part of the National Cholesterol Educational Panel Step I DIET

Horton, Kirsten; Morgan, John; Uhrin, L.E.; Boyle, M.R.; Altomare, P.; Laskowsky, C.; Walker, Kalen; Stanton, M. M.; Newman, L. M.; Capuzzi, David M.

doi:10.1016/s0002-8223(99)00786-5

Cited by 5 publications

(3 citation statements)

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“…Linoleic acid is the primary fatty acid, followed by linolenic, palmitic, oleic, and stearic acid [29,31,32,33]. The high concentration of polyunsaturated fatty acids has been revealed to decrease the risk of CVDs by reducing the concentration of low-density lipoprotein (LDL) and enhancing the level of high-density lipoprotein (HDL) [34,35,36,37,38,39,40,41,42,43,44]. Kris-Etherton, et al [38] argued that ellagic acid and flavonoids in walnut have potential serum cholesterol-modulating effects, and one group of flavonoids has cardioprotective effects.…”

Section: Chemical Classes Of Metabolites Detected In the Walnutmentioning

confidence: 99%

A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree

et al. 2019

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As a valuable tree nut, walnut is a well-known member of the Juglandaceae family. The fruit is made up of an outer green shell cover or husk, the middle shell which must be cracked to release the kernel, a thin layer known as skin or the seed coat, and finally, the kernel or meat. The nutritional importance of walnut fruit is ascribed to its kernel. The shell and husk are burned as fuel or discarded away as waste products. In the past two decades, the evaluation of the phenolic content and antioxidant activity of different parts of walnut has received great interest. In this contribution, the recent reports on the extraction and quantification of phenolic content from each part of the walnut tree and fruit using different solvents were highlighted and comparatively reviewed. The current review paper also tries to describe the antioxidant content of phenolic extracts obtained from different parts of the walnut tree and fruit. Additionally, the antioxidant and antiradical activities of the prepared extracts have also been discussed.

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Section: Chemical Classes Of Metabolites Detected In the Walnutmentioning

confidence: 99%

A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree

et al. 2019

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“…Phenolic Compounds in agri-food by-products eases, prevention of several kinds of cancer, and anti-inflammatory and antimutagenic activities (Anderson et al, 2001;Fukuda et al, 2003;Gunduc and El, 2003;Horton et al, 1999;Lavedrine et al, 1999;Zambon et al, 2000). In spite of these beneficial effects, walnut phenolics may adversely influence the protein solubility (Sze-Tao and Sathe, 2000).…”

Section: Shahidi Et Almentioning

confidence: 99%

Phenolic compounds in agri-food by-products, their bioavailability and health effects

Shahidi¹,

Varatharajan²,

Oh³

et al. 2019

Journal of Food Bioactives

111

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Phenolic compounds constitute a large and diverse group of secondary metabolites derived from phenylalanine and tyrosine and are widely distributed throughout the plant kingdom. They could be divided into different classes such as simple phenol, phenyl acetic acid, hydroxybenzoic acid, hydroxycinnamic acid, and other phenylpropanoids as well as condensed tannins (proanthocyanidins) and hydrolysable tannins, among others, depending on their basic carbon skeleton structure. Phenolic compounds in plant-based foods have been suggested to have a number of beneficial health effects including prevention of cancer, cardiovascular disease, diabetes, immune disorders, neurogenerative disease and others. These properties are largely attributable to the antioxidant activity of the phenolic compounds as well as other mechanisms of action. Therefore, nutraceuticals of plant origin may evolve to be considered a vital aspect of dietary-disease preventive food components. Agri-food industries generate substantial quantities of phenolic rich by-products, which could serve as an attractive and commercially viable source of nutraceuticals. This contribution mainly summarizes the occurrence of phenolic compounds and some other bioactives in various Agri-food by-products, their bioavailability and health benefits.

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“…Similarly, in an investigation by Gunduc and El [102], they demonstrated that the kernel of J. regia L. contains the highest content of total phenolic compounds and antioxidant activity among 25 types of commonly consumed foods. It has been reported that the regular and adequate consumption of the walnut seed is associated with the reduction of the risk of some diseases such as cancer [20,103], cardiovascular symptoms [104,105,106,107,108,109,110,111,112,113,114,115,116], diabetes [117], and degenerative disorders [118,119]. Different parts of the walnut tree and its fruit, including the green husk as epicarp or mesocarp, hard shell of the nut (endocarp), dividing membranes of the kernel (pellicle), flower, root, trunk (bark and wood), branch, and leaf are comprehensively considered in order to use for different purposes.…”

Section: The Health Benefits Of Walnutsmentioning

confidence: 99%

A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut (Juglans spp.) Husk

Jahanban-Esfahlan

Ostadrahimi

Tabibiazar

et al. 2019

IJMS

157

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The walnut (Juglans spp.) is an appreciated nut that belongs to the Juglandaceae family. The fruit includes four main parts: the kernel, the skin, the shell, and the green husk. It is widely cultivated due to its edible kernel. In walnut production centers, high amounts of the husk as an agro-forest waste product are produced and discarded away. Recently, it has been demonstrated that the walnut green husk could be valued as a source of different natural bioactive compounds with excellent antioxidant and antimicrobial properties. Regarding this respect, in this contribution, the current scientific knowledge on the antioxidant and antiradical activities, various identified and isolated individual chemical constituents, as well as the functional applications of the walnut husk with more emphasis on the Persian walnut (Juglans regia L.) are reviewed.

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The Effect of Walnuts on Serum Lipids Consumed as Part of the National Cholesterol Educational Panel Step I DIET

Cited by 5 publications

References 0 publications

A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree

A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree

Phenolic compounds in agri-food by-products, their bioavailability and health effects

A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut (Juglans spp.) Husk

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