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Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects.

Author information

Affiliations

  • 1. TÜBİTAK Marmara Research Centre, Food Institute,PO Box 21,41470Gebze, Kocaeli,Turkey.
      Authors
    • Alasalvar C 1
    (1 author)
  • 2. Department of Food Science,University of Wisconsin-Madison,1605 Linden Dr.,Madison,WI53706,USA.
      Authors
    • Bolling BW 2
    (1 author)

ORCIDs linked to this article

The British Journal of Nutrition, 01 Apr 2015, 113 Suppl 2:S68-78
https://doi.org/10.1017/s0007114514003729 PMID: 26148924 

Review

Abstract 

The levels of phytochemicals (total phenols, proanthocyanidins, gallic acid + gallotannins, ellagic acid + ellagitannins, flavonoids, phenolic acids, stilbenes and phytates), fat-soluble bioactives (lipid, tocols, phytosterols, sphingolipids, carotenoids, chlorophylls and alkyl phenols) as well as natural antioxidants (nutrient and non-nutrient) present in commonly consumed twelve nuts (almond, Brazil nut, cashew, chestnut, hazelnut, heartnut, macadamia, peanut, pecan, pine nut, pistachio and walnut) are compared and reported. Recent studies adding new evidence for the health benefits of nuts are also discussed. Research findings from over 112 references, many of which have been published within last 10 years, have been compiled and reported.

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Read article at publisher's site: https://doi.org/10.1017/s0007114514003729

Read article for free, from open access legal sources, via Unpaywall: https://www.cambridge.org/core/services/aop-cambridge-core/content/view/DFB0B78FA7CC0345EE937F9100B920DD/S0007114514003729a.pdf/div-class-title-review-of-nut-phytochemicals-fat-soluble-bioactives-antioxidant-components-and-health-effects-div.pdfUnpaywall

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