An overview of phytochemicals and potential health-promoting properties of black walnut

Thạc sĩVũ Công DanhTrang H. D. NguyenThi L. Ho

Khoa Công Nghệ

Thể loại: Bài báo

Sơ lược nội dung

Black walnut (Juglans nigra L.) is one of the most widely consumed nuts in the United States. The nut has been recognized for its unique, bold flavor, and used as a versatile food ingredient. The objective of this review is to summarize available research data pertaining to phytochemicals present in black walnut and their previously reported health-promoting properties. Black walnut is rich in phenolics and contains higher levels of phytosterols, unsaturated fatty acids and tocopherols than many other commonly consumed nuts. Dietary intervention of these constituents has been associated with a great number of disease-preventive properties. Black walnut has a potential to inhibit the release of proinflammatory mediators in vitro. Similarities in contents of unsaturated fatty acids and tocopherols between black walnut and English walnut suggest that black walnut consumption may produce beneficial effects on cardiovascular disease risks. In addition, the high level of γ-tocopherol in black walnut could make the nut a cancer-preventive option. Although evidence has shown black walnut kernel is a rich source of phytochemicals of potential importance to human health, there is a paucity of in vitro and in vivo studies on the bioactivities of these phytochemicals isolated from black walnut and the health-promoting properties of black walnut consumption. Clinical studies are needed to better understand the health benefits of black walnut.

Thông tin chung
Thể loại
Bài báo
Năm xuất bản
10 Thg9 2020
Ngôn ngữ gốc
Tiếng Anh
Tạp chí công bố
RSC Advances
Ấn phẩm số
Vol. 10 Issue 55
Loại tạp chí
Danh mục ISI
Chất lượng

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