A Review on Phytochemical Composition and Potential Health-promoting Properties of Walnuts

Walnuts are among the commonly consumed oil nuts in the world. The nuts typically contain 40-70% oil, and are a rich source of fatty acids, phenolics, phytosterols, tocopherols and carotenoids. The levels of unsaturated fatty acids and tocopherols in walnuts were significantly higher than those of many other widely consumed oil nuts. The presence of phytochemicals in walnuts gives rise to multiple bioactivities, such as antioxidant, anti-inflammatory properties, and cholesterol lowering activity. The addition of walnut to a diet could enable delay of the onset of neurodegenerative disorders, protection against the development of certain cancers. Agronomic practices, environmental and climatic conditions, geographic locations, harvesting and postharvest handling practices have impacts upon phytochemical levels in walnuts.

Automated summary

Walnuts are oil nuts that are rich in fatty acids and phytochemicals, which provide antioxidant, anti-inflammatory, and cholesterol-lowering properties. Including walnuts in the diet can delay the onset of neurodegenerative disorders and protect against certain cancers. The levels of phytochemicals in walnuts are influenced by agronomic practices and environmental conditions.