Functional components of walnuts: a review focusing on native and cultivated species

Walnuts are consumed worldwide as healthy food and are rich in functional components. There are several species of walnuts including Japanese native walnuts. It is well known that native walnuts contain more phytochemicals than cultivated ones. Therefore, the composition of the beneficial components...

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Published inFOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 1; pp. 1 - 12
Main Authors Fukasawa, Ritsuko, Miyazawa, Taiki, Abe, Chizumi, Bhaswant, Maharshi, Toda, Masako
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 2024
The Japanese Society for Food Science and Technology
Japan Science and Technology Agency
Subjects
bioactive components
Composition
English walnut
Food
health benefits
Hime walnut
Indigenous species
Oni walnut
Peptides
phytochemicals
Phytosterols
Polyphenols
Tocopherols
Walnuts
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Abstract Walnuts are consumed worldwide as healthy food and are rich in functional components. There are several species of walnuts including Japanese native walnuts. It is well known that native walnuts contain more phytochemicals than cultivated ones. Therefore, the composition of the beneficial components found in native walnuts is of scientific interest. This review aimed to summarize the recent findings and potential uses of native walnuts, including their (1) use as food, (2) functional components (general composition, fatty acids, peptides, phytosterols, tocopherols, polyphenols, and other components), and (3) health-related prospects. Through this review, unexpectedly, we found that even though many are interested in the health benefits of Japanese native walnuts, which have functional components much differ to cultivated species, there is limited information on their contents. This review suggests a need to clarify the detailed amounts of these components.
AbstractList Walnuts are consumed worldwide as healthy food and are rich in functional components. There are several species of walnuts including Japanese native walnuts. It is well known that native walnuts contain more phytochemicals than cultivated ones. Therefore, the composition of the beneficial components found in native walnuts is of scientific interest. This review aimed to summarize the recent findings and potential uses of native walnuts, including their (1) use as food, (2) functional components (general composition, fatty acids, peptides, phytosterols, tocopherols, polyphenols, and other components), and (3) health-related prospects. Through this review, unexpectedly, we found that even though many are interested in the health benefits of Japanese native walnuts, which have functional components much differ to cultivated species, there is limited information on their contents. This review suggests a need to clarify the detailed amounts of these components.
ArticleNumber FSTR-D-23-00093
Author Miyazawa, Taiki
Bhaswant, Maharshi
Toda, Masako
Fukasawa, Ritsuko
Abe, Chizumi
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  fullname: Abe, Chizumi
  organization: New Industry Creation Hatchery Center (NICHe), Tohoku University
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SubjectTerms bioactive components
Composition
English walnut
Food
health benefits
Hime walnut
Indigenous species
Oni walnut
Peptides
phytochemicals
Phytosterols
Polyphenols
Tocopherols
Walnuts
Title Functional components of walnuts: a review focusing on native and cultivated species
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