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Walnuts and Cardiovascular Disease

Discover the potent antioxidants in walnuts that benefit cardiovascular health. Learn about phytochemicals, cholesterol benefits, and more to boost well-being.

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Walnuts and Cardiovascular Disease

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  1. Walnuts and Cardiovascular Disease • Christa Hinkein

  2. Introduction • CVD is leading cause of death in both men and women in the United States, killing 600,000 people/year and costs over 108 billion dollars (CDC, 2013) • To reduce this risk, a diet low in saturated fat and cholesterol should be consumed • Tree nuts are a great point of interest for this diet

  3. Tree Nut Composition • Composed of protein, carbohydrates, fat, fiber, essential vitamins/minerals • Unique fat profile of monounsaturated and polyunsaturated fatty acids, 50-75% (Vinson and Cai, 2012) • All tree nuts are high in phytochemicals, especially walnuts (Vinson and Cai, 2012)

  4. Walnut Composition • highest amount of PUFA and alpha-linolenic and linoleic acid when compared to other tree nuts (Banel, Hu, 2009) • Associated with reduced lipid peroxidation, improved plasma antioxidant capacity, anti-inflammatory capabilities, and anti-proliferative effects (Bolling, Chen, Blumberg, 2011)

  5. Walnut Composition

  6. Antioxidants and Phytochemicals in Walnuts • Antioxidants- molecules necessary to exist in the body to inhibit oxidation of other molecules (Gropper and Smith, 2013) • ‘Phytochemicals’- Broad term for small, non-essential nutrients with positive health-promoting benefits (Bolling, et al, 2011). Widely distributed in plants and highly elevated in tree nuts

  7. Organization of Phytochemical classes

  8. Antioxidants and phytochemicals in walnuts • Antioxidant and phytochemical activity depend on the processing such as skin removal, roasting, raw, and storage condition (yang, lui, Halim, 2009) • Tocopherols and phenolic compounds are extremely high in walnuts and act as antioxidants (Bolling, et al, 2011)

  9. Levels of phytochemicals and antioxidants • Highest in antioxidant and phytochemical activity when compared to all other nuts (Vinson et al, 2012 and Yang et al, 2009)

  10. Levels of phytochemicals and antioxidants • Raw and roasted walnuts were both significantly higher in free and total polyphenols than all other nuts p<.002 (Vinson et al, 2012) • 28.4g of raw walnuts could provide 575mg of polyphenols • Gallic Acid levels were significant p<.002 and in high qualities of 1625mg/100g

  11. Levels of phytochemicals and antioxidants • Highest flavonoid content (Yang et al, 2009) • Proanthocyanidin content of 67mg/100g • Highest in soluble-free phenolic and total phenolic content when compared to all other nuts p<.005 (Yang et al, 2009) • Total phenolic concentration=1580.5mg/100g

  12. Comparing these numbers to other food • “This amount of polyphenols is greater than the daily sum of the antioxidants provided by fruits and vegetables combined” (Vinson et al, 2012) • 15x the antioxidants efficacy of Vitamin E and over 8,000 mg of Vitamin C in 100g of walnuts (Vinson et al, 2012)

  13. Cholesterol benefit of Walnuts • According to the Nurse’s Health Study: “20% of their daily energy was from walnuts, 31% of energy from fat of which 6% came from SFA and 16% from PUFA, was compared to a standard diet that provided 30% of energy from fat, of which 10% SFA and 10%PUFA...Total Cholesterol and LDL decreased significantly by 12% and 18% respectively” (Ros, 2010).

  14. Discussion • Every nut has its purpose in the diet but not all nuts are for heart health • Walnuts significantly lowered the risk of both fatal and nonfatal CVD (Vinson et al, 2012) • 100-200g of walnuts can significantly reduce LDL and TC levels and provide antioxidant and phytochemicals which add benefits to the body • 100g of walnuts = 600 calories with no evidence of weight gain (Bolling et al, 2011)

  15. References • Banel, D., Hu, F. (2009). Effects of walnut consumption on blood lipids and other cardiovascular risk factors: a meta-analysis and systemic review. American Journal of Clinical Nutrition, 90, 1-8. DOI: 10.3945/ajcn.2009.27457 • Bolling, B., Chen, S., McKay, D., Blumberg, J. (2011). Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, and walnuts. Nutrition Research Reviews, 24, 244-275. DOI: 10.1017/S095442241100014X • Bolling, B., McKay, D., Blumberg, J. (2010). The phytochemical composition and antioxidant actions of tree nuts. Asia Pac Journal of Clinical Nutrition, 19(1), 117-123. • CDC. (2013). Center for Disease Control Heart Disease Facts. Retrieved from http://www.cdc.gov/heartdisease/facts.htm • Chen, C., Blumberg, J. (2008). Phytochemical composition of nuts. Asia Pac Journal of Clinical Nutrition, 17, 329-332. • Gropper, S., Smith, J., (2013). Advanced Nutrition and Human Metabolism. 20 Davis Drive, Belmont, CA. Wadsworth. • Vinson, J., Cai, Y. (2012). Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits. Food Function, 3(2), 134-140. DOI: 10.1039/c2fo10152a • Yang, J., Liu, R., Halim, L. (2009). Antioxidant and anti-proliferative activities of common edible nut seeds. LWT Food Science and Technology, 42, 1-8. DOI: 10.1016/j/Iwt.2008.07.007

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