Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/99551
Title: Health benefits of walnut polyphenols: An exploration beyond their lipid profile.
Author: Sánchez-González, Claudia
Ciudad i Gómez, Carlos Julián
Noé Mata, Verónica
Izquierdo Pulido, María Luz
Keywords: Medicina preventiva
Tanins
Salut
Polifenols
Fruita seca
Preventive medicine
Tannins
Health
Polyphenols
Dried fruit
Issue Date: 29-Dec-2015
Publisher: Taylor and Francis
Abstract: Walnuts are commonly found in our diet and have been recognized for their nutritious properties for a long 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 polyphenols, hence, their effect over human health warrants attention. The main polyphenol in walnuts is pedunculagin, an ellagitannin. After consumption, ellagitannins are hydrolyzed to release ellagic acid, which is converted by gut microflora to urolithin A and other derivatives, such as urolithins B, C and D. Ellagitannins possess well known antioxidant and anti-inflammatory bioactivity and several studies have assessed the potential role of ETs against disease initiation and progression, including cancer, cardiovascular and neurodegenerative diseases. The purpose of this review is to summarize current available information relating to the potential effect of walnut polyphenols in health maintenance and disease prevention.
Note: Versió postprint del document publicat a: http://dx.doi.org/10.1080/10408398.2015.1126218
It is part of: Critical Reviews in Food Science and Nutrition, 2015
Related resource: http://dx.doi.org/10.1080/10408398.2015.1126218
URI: http://hdl.handle.net/2445/99551
ISSN: 1040-8398
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Files in This Item:
File Description SizeFormat 
658126.pdf856.12 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.