Publication:
An overview of phytochemicals and potential health-promoting properties of black walnut
An overview of phytochemicals and potential health-promoting properties of black walnut
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Date
2020
Authors
Danh C. Vu
Trang H. D. Nguyen
Thi L. Ho
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Research Projects
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Abstract
Black walnut (Juglans nigra L.) is one of the most widely consumed nuts in the United States. The nut has
been recognized for its unique, bold flavor, and used as a versatile food ingredient. The objective of this
review is to summarize available research data pertaining to phytochemicals present in black walnut and
their previously reported health-promoting properties. Black walnut is rich in phenolics and contains
higher levels of phytosterols, unsaturated fatty acids and tocopherols than many other commonly
consumed nuts. Dietary intervention of these constituents has been associated with a great number of
disease-preventive properties. Black walnut has a potential to inhibit the release of proinflammatory
mediators in vitro. Similarities in contents of unsaturated fatty acids and tocopherols between black
walnut and English walnut suggest that black walnut consumption may produce beneficial effects on
cardiovascular disease risks. In addition, the high level of g-tocopherol in black walnut could make the
nut a cancer-preventive option. Although evidence has shown black walnut kernel is a rich source of
phytochemicals of potential importance to human health, there is a paucity of in vitro and in vivo studies
on the bioactivities of these phytochemicals isolated from black walnut and the health-promoting
properties of black walnut consumption. Clinical studies are needed to better understand the health
benefits of black walnut.