Fermentation as a strategy to improve the bioactive and antioxidant properties of walnuts and their derived products
Oxidative stress is a significant factor in the development of many chronic illnesses, and antioxidants play a vital role in mitigating its effects. The walnut (Juglans regia L.) is widely recognized for its diverse range of bioactive compounds, particularly polyphenols, flavonoids, and tocopherols, which exhibit notable antioxidant properties. These beneficial compounds are found in various walnut-based products, including milk, yogurt, cheese substitutes, flowers, protein meals, oils, and extracts from components such as the husk, pellicle, and leaves. Previous studies demonstrated that microbial fermentation using probiotic or non-probiotic starter cultures may significantly enhance the antioxidant capacity of walnut-based products. Outcomes are influenced by factors such as the type of walnut tissue used, the fermentation conditions, the choice of microbial strain, and the extraction method. This review critically summarizes and evaluates current findings on the impact of fermentation on the antioxidant properties of walnuts and walnut-derived products.
https://doi.org/10.1007/s42452-025-08185-6
A Review with Updated Perspectives on Nutritional and Therapeutic Benefits of Apricot and the Industrial Application of Its Underutilized Parts
Fruits maintain the image as the richest sources of vitamins. Focusing on apricots, utilization of apricot species for many applications is possible due to its various benefits. Many research studies demonstrated different perspectives of apricot, especially in medical used as it can act as antioxidant, anti-inflammatory, and antimicrobial agents. Moreover, in the industrial sectors, apricots can be used in the production of biofuels and batteries. All components of the apricot fruit, including seeds and kernels have been found to possess significant interest. This review is to breach the knowledge gap regarding the key nutrients and chemicals of apricot fruit, contributing to its health-promoting properties to emphasize the noble importance of this fruit in the diet and in the management of several diseases. We also cover the application of apricots in the industry that could be developed as a promising and sustainable source.
https://doi.org/10.3390/molecules27155016
Walnut Kernel Oil and Defatted Extracts Enhance Mesenchymal Stem Cell Stemness and Delay Senescence.
Decreased stemness and increased cellular senescence impair the ability of mesenchymal stem cells (MSCs) to renew themselves, change into different cell types, and contribute to regenerative medicine. There is an urgent need to discover new compounds that can boost MSCs' stemness and delay senescence. Therefore, this study aimed to investigate the impact of walnut kernel oil (WKO) and defatted (WKD) extracts on bone marrow (BM)-MSC stemness and senescence. Premature senescence and inflammation were induced in BM-MSCs using H2O2 and LPS, respectively. Phytochemical constituents of WKO and WKD extracts were detected by HPLC. The stemness (proliferation and migration), senescence-related markers (p53, p21, SIRT1, and AMPK), oxidative stress/antioxidant markers, inflammatory cytokines, and cell cycle of BM-MSCs were measured by MTT assay, qPCR, ELISA, and flow cytometry. WKO and WKD extracts improved rat BM-MSC stemness, as evidenced by (1) increased cell viability, (2) decreased apoptosis (low levels of Bax and caspase3 and high levels of Bcl2), (3) upregulated MMP9 and downregulated TIMP1 expression, and (4) cell cycle arrest in the G0/G1 phase and declined cell number in the S and G2/M phases. Additionally, WKO and WKD extracts reduced rat BM-MSC senescence, as indicated by (1) decreased p53 and p21 expression, (2) upregulated expression and levels of SIRT1 and AMPK, (3) reduced levels of ROS and improved antioxidant activity (higher activity of CAT, SOD, and GPx and upregulated expression of NrF2 and HO-1), and (4) declined levels of TNFα, IL1β, and NF-κB. When compared to the WKO extract, the WKD extract had a greater impact on the induction of stemness and reduction of senescence of BM-MSCs due to its stronger antioxidant activity, which could be attributed to its higher levels of flavonoids and phenolic compounds, as detected by HPLC analysis. WKO and WKD extracts enhance rat BM-MSC stemness and protect them from senescence, suggesting their potential use as enhancers to increase MSCs' therapeutic efficacy.
https://doi.org/10.3390/molecules28176281
Antioxidant activity of fresh and dry fruits commonly consumed in India
Epidemiological studies from other parts of the world indicate that increased consumption of fruits and vegetables are associated with lower risk of chronic degenerative diseases. Fruits are an important component of Indian diets. Studies indicate that fruits and vegetables are rich sources of phenolic compounds and antioxidant activity (AOA). Present study was taken up to determine the AOA and phenolic content of fresh and dry fruits commonly consumed in India by two different (radical scavenging) methods and relate it to their total phenolic content (TPC) for the first time. Fourteen commonly consumed fresh fruits and ten dry fruits were studied. AOA and TPC contents of both fresh and dry fruits showed marked variation. Correlation analysis between the TPC and AOA as assessed by the two methods showed that phenolics may contribute maximally to the ABTS (r = 0.84) and to lesser extent to DPPH (r = 0.77) in fresh fruits, where as in dry fruits they correlated well to DPPH activity (r = 0.97) and to a lesser extent to FRAP (r = 0.87). In general, the results indicate that majority of the fresh and dry fruits studied are rich in phenolic antioxidants with potent free radical scavenging activity imply their importance to human health. https://doi.org/10.1016/j.foodres.2009.10.006
Antioxidant and Anti-Inflammatory Properties of Walnut Constituents: Focus on Personalized Cancer Prevention and the Microbiome
Walnuts have been lauded as a ‘superfood’, containing a remarkable array of natural constituents that may have additive and/or synergistic properties that contribute to reduced cancer risk. Walnuts are a rich source of polyunsaturated fatty acids (PUFAs: alpha-linolenic acid, ALA), tocopherols, antioxidant polyphenols (including ellagitannins), and prebiotics, including fiber (2 g/oz). There is a growing body of evidence that walnuts may contribute in a positive way to the gut microbiome, having a prebiotic potential that promotes the growth of beneficial bacteria. Studies supporting this microbiome-modifying potential include both preclinical cancer models as well as several promising human clinical trials. Mediated both directly and indirectly via its actions on the microbiome, many of the beneficial properties of walnuts are related to a range of anti-inflammatory properties, including powerful effects on the immune system. Among the most potent constituents of walnuts are the ellagitannins, primarily pedunculagin. After ingestion, the ellagitannins are hydrolyzed at low pH to release ellagic acid (EA), a non-flavonoid polyphenolic that is subsequently metabolized by the microbiota to the bioactive urolithins (hydroxydibenzo[b,d]pyran-6-ones). Several urolithins, including urolithin A, reportedly have potent anti-inflammatory properties. These properties of walnuts provide the rationale for including this tree nut as part of a healthy diet for reducing overall disease risk, including colorectal cancer. This review considers the latest information regarding the potential anti-cancer and antioxidant properties of walnuts and how they may be incorporated into the diet to provide additional health benefits. https://doi.org/10.3390/antiox12050982