Groundnut and tree nuts: a comprehensive review on their lipid components, phytochemicals, and nutraceutical properties

The health benefits of nut consumption have been extensively demonstrated in observational studies and intervention trials. Besides the high nutritional value, countless evidences show that incorporating nuts into the diet may contribute to health promotion and prevention of certain diseases. Such benefits have been mostly and certainly attributed not only to their richness in healthy lipids (plentiful in unsaturated fatty acids), but also to the presence of a vast array of phytochemicals, such as polar lipids, squalene, phytosterols, tocochromanols, and polyphenolic compounds. Thus, many nut chemical compounds apply well to the designation nutraceuticals, a broad umbrella term used to describe any food component that, in addition to the basic nutritional value, can contribute extra health benefits. This contribution analyses the general chemical profile of groundnut and common tree nuts (almond, walnut, cashew, hazelnut, pistachio, macadamia, pecan), focusing on lipid components and phytochemicals, with a view on their bioactive properties. Relevant scientific literature linking consumption of nuts, and/or some of their components, with ameliorative and/or preventive effects on selected diseases - such as cancer, cardiovascular, metabolic, and neurodegenerative pathologies - was also reviewed. In addition, the bioactive properties were analyzed in the light of known mechanistic frameworks.

Automated summary

The health benefits of nut consumption, attributed to their rich content of healthy lipids and phytochemicals, have been extensively demonstrated in various studies. Nuts can contribute to health promotion and prevention of certain diseases due to their nutritional value and additional bioactive properties. This article provides an overview of the chemical composition and bioactive properties of peanuts and common tree nuts, such as almonds, walnuts, cashews, hazelnuts, pistachios, macadamias, and pecans. It also reviews the scientific literature linking nut consumption and/or their components to the amelioration and/or prevention of diseases like cancer, cardiovascular diseases, metabolic disorders, and neurodegenerative pathologies. The bioactive properties are analyzed in the context of known mechanistic frameworks.