Walnut
Walnuts had been known for their explicable taste and undebatable health benefits since ancient times. Modern techniques have added evidence to this long-perceived notion by identifying and characterizing the compounds which are responsible for the varied
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Vidisha Tomer, Ashwani Kumar, Kritika Gupta, Swati Shukla, and Shafiya Rafiq
Abstract
Walnuts had been known for their explicable taste and undebatable health benefits since ancient times. Modern techniques have added evidence to this long-perceived notion by identifying and characterizing the compounds which are responsible for the varied health benefits to human health. Walnuts contain variety of nutritional and non-nutritional components which exhibit antioxidant properties. The polyphenol and flavonoid content of walnuts is higher than many popular nuts. These enclose 10% of their energy as alpha-linolenic acid (ALA). The benefits of walnuts are not achieved through single nutrient, but rather is the outcome of the functional synergy of the phytochemicals enclosed in a complex matrix acting at various metabolic and physiological levels in human body. ALA can be metabolized into several bioactive compounds like oxylipins, which protect microglial cells from inflammation and are effective against cardiovascular diseases; phytomelatonin, known for its anticancer effect; ellagitannins, metabolize into urolithin A and B and protect against obesity, diabetes, and cardiovascular diseases (CVD). Phytosterols are associated with cholesterollowering impact through several proposed mechanisms. Non-sodium minerals are associated with better cardiometabolic health. Present chapter highlights the
V. Tomer (*) · A. Kumar · S. Shukla Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India K. Gupta Department of Nutrition and Hospitality Management, The University of Mississippi, Oxford, MS, USA S. Rafiq Department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, Jammu and Kashmir, India # Springer Nature Singapore Pte Ltd. 2020 G. A. Nayik, A. Gull (eds.), Antioxidants in Vegetables and Nuts - Properties and Health Benefits, https://doi.org/10.1007/978-981-15-7470-2_20
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antioxidant potential of walnuts and characterize the compounds exhibiting antioxidant properties. Health benefits of walnut consumption are also covered. Keywords
Walnut · Phytochemicals · Health benefits · Cardiovascular diseases · Antioxidant potential
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Introduction
Common names: Walnut, Akhrot in Hindi and Urdu; akrodu, akrotu in Kannada; akroda in Marathi; Sano okhar in Nepali; Akhoda, Akhota in Sanskrit; Akarottu in Tamil; Akarottu in Telugu Botanical name: Juglans regia Synonyms: Juglans kamaonia, Juglans orientis, Juglans fallax The name walnut is reserved as the common name of trees belonging to genus Juglans. Walnut is a tree nut grown majorly in temperate climatic zones of North and South America, Europe, and Asia. Its trees are grown majorly for nuts and timber. Most relevant species of commercial significance include J. regia (timber and nuts) and J. nigra (timber) (Verma 2014). The nut is used in different forms throughout the world. In the UK, pickled walnuts are prepared by preserving fresh unripe fruits with the
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