Nuts and oxidation: a systematic review

• Published in: Nutrition reviews Vol. 67; no. 9; pp. 497 - 508
• Main Authors: López-Uriarte, Patricia, Bullo, Monica, Casas-Agustench, Patricia, Babio, Nancy, Salas-Salvadó, Jordi
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.09.2009; Wiley; Oxford University Press
• Subjects: analysis; Animals; antioxidant capacity; antioxidants; Antioxidants - analysis; Biological and medical sciences; Biomarkers; cardioprotective effect; Cardiovascular Diseases; Cardiovascular Diseases - prevention & control; chemistry; Diet; Eating; Fatty Acids; Fatty Acids - analysis; Feeding. Feeding behavior; functional foods; Fundamental and applied biological sciences. Psychology; Humans; Lipid Peroxidation; literature reviews; nut; Nutrition; Nutrition research; Nuts; Nuts - chemistry; Oxidation; Oxidation-Reduction; Oxidative Stress; pharmacology; Plant Extracts; Plant Extracts - pharmacology; prevention & control; Systematic review; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Oxidative stress; Vertebrata; Nuts; Mammalia; antioxidant capacity; Oxidation; Review; nut oxidation; Antioxidant
• ISSN: 0029-6643; 1753-4887
• DOI: 10.1111/j.1753-4887.2009.00223.x

In recent years, nuts have received special attention because of their potential role in preventing cardiovascular disease. Because nuts are very rich in total fat that can potentially be oxidized and their skins contain several antioxidants, studies have been conducted to evaluate the potential effect of nut consumption on oxidative stress. This review evaluates the in vitro and in vivo studies conducted in animals or humans to analyze the effect of nuts on oxidation.