TY - JOUR
T1 - Interaction of Phytochemicals from Walnut on Health
T2 - An Updated Comprehensive Review of Reported Bioactivities and Medicinal Properties of Walnut
AU - Ma, Zheng Feei
AU - Ahmad, Jamil
AU - Khan, Imran
AU - Wang, Chee Woon
AU - Jiang, Peiyuan
AU - Zhang, Yutong
N1 - Publisher Copyright:
© 2019, © 2019 Har Krishan Bhalla & Sons.
PY - 2019/11/2
Y1 - 2019/11/2
N2 - Nuts are included as one of the important elements of healthy dietary guidelines in some countries including New Zealand because they are considered a good dietary source of nutrients including unsaturated fatty acids. Walnut (Juglans regia Linn) is one of the most popular nuts worldwide. It has been widely applied in traditional medicine including treatment of asthma, skin disorders, diabetes and thyroid dysfunction. Walnut is regarded as a crop of high economic interest because of its edible fruit parts. There has been a renewed interest in the phytochemicals and medicinal properties of walnut. Therefore, the aim of this review was to comprehensively cover bioactivities and medicinal properties of walnut. The components of walnut include fat (58.3-65.2 %), protein (15.1-17.4 %), carbohydrate (13.9-19.4 %), triterpenic & alphatic alcohols, bioactive compounds, phenolic compounds, sterols and minerals. Future research should investigate the inclusion of walnut or its by-products in the formulation of food products as a method to incorporate specific biologically active components in food products.
AB - Nuts are included as one of the important elements of healthy dietary guidelines in some countries including New Zealand because they are considered a good dietary source of nutrients including unsaturated fatty acids. Walnut (Juglans regia Linn) is one of the most popular nuts worldwide. It has been widely applied in traditional medicine including treatment of asthma, skin disorders, diabetes and thyroid dysfunction. Walnut is regarded as a crop of high economic interest because of its edible fruit parts. There has been a renewed interest in the phytochemicals and medicinal properties of walnut. Therefore, the aim of this review was to comprehensively cover bioactivities and medicinal properties of walnut. The components of walnut include fat (58.3-65.2 %), protein (15.1-17.4 %), carbohydrate (13.9-19.4 %), triterpenic & alphatic alcohols, bioactive compounds, phenolic compounds, sterols and minerals. Future research should investigate the inclusion of walnut or its by-products in the formulation of food products as a method to incorporate specific biologically active components in food products.
KW - Walnut
KW - human health
KW - medicinal
KW - nuts
KW - phytochemicals
UR - http://www.scopus.com/inward/record.url?scp=85079177356&partnerID=8YFLogxK
U2 - 10.1080/22311866.2019.1709900
DO - 10.1080/22311866.2019.1709900
M3 - Review article
AN - SCOPUS:85079177356
SN - 2231-1866
VL - 9
SP - 410
EP - 425
JO - Journal of Biologically Active Products from Nature
JF - Journal of Biologically Active Products from Nature
IS - 6
ER -