They offer a simple, cost-effective strategy for obtaining wide-ranging health benefits

A recent article published in Antioxidants reviewed the latest information on the potential anti-cancer and antioxidant properties of walnuts and how they may be incorporated into the diet to provide additional health benefits. Particular emphasis was placed on the anti-inflammatory properties of walnuts and the potential modulation of the gut microbiome as relates to disease risk.

A total of 33 studies were included in the review, including clinical trials, preclinical models and cell culture systems, providing a general overview of the bioactive properties of walnuts and their constituents.

The review found that walnuts contain a remarkable array of micronutrients and phytochemicals that exhibit a wide range of health benefits, including protection against inflammation and various forms of cancer. The paper showed that walnuts are a rich source of polyunsaturated fatty acids, tocopherols, antioxidant polyphenols, phytosterols and active prebiotics, as well as fiber that generates short chain fatty acids, which are metabolic products that can reduce cancer risk. The authors concluded that the incorporation of walnuts into the diet may offer a simple, cost-effective strategy for providing wide-ranging health benefits.

The California Walnut Commission provided funding for this study.

Fan, N., Fusco, J. L., & Rosenberg, D. W. (2023). Antioxidant and Anti-Inflammatory Properties of Walnut Constituents: Focus on Personalized Cancer Prevention and the Microbiome. Antioxidants, 12(5), 982.

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