Walnut (Juglans Regia)
Walnut (Juglans Regia)
The Juglans regia, the walnut species we commonly know as the English walnut, finds its historical roots in Persia (modern day Iran) since 7000 B.C. The fruit then spread East and West across the Asian and European continents where the native trees can be found from the Balkans to China. By the Middle Ages, walnuts were cultivated as far north as England. During the early 1800s Juglans regia walnuts were taken from England to North America and became a popular tree. Nowadays cultivation of the walnut takes place in many countries worldwide. The annual harvest is around 1.5 million tonnes. China is the world’s leading producer followed by the USA, Iran and Turkey. Within Europe, the main producers are Ukraine, Romania, France and Italy.
Modern research has found that a daily intake of walnuts can improve key cognitive functions like memory and speed. This is likely attributed to the alpha-linolenic acid found in walnuts, a type of omega-3 fatty acid. Walnuts are significantly higher in omega-3 fat than any other nut, providing 2.5 grams per 28-gram serving. This essential fatty acid need to be obtain from diet. According to the Institute of Medicine, adequate intake of ALA is 1.6 and 1.1. grams per day for men and women respectively. A single serving of walnuts meets that guideline. Walnuts are made up of 65% fat and about 15% of protein. Walnut is the most valuable of all hard shell fruits. High healthy fats present in walnut also can decrease appetite and hunger and eventually help in controlling weight.
Walnuts are most often eaten on their own as a snack but can also be added to salads, pastas, breakfast cereals, soups, and baked goods. It is also can be added into smoothies or shakes. They are also used to make walnut oil — an expensive culinary oil frequently used in salad dressings. The walnut oil can be used for aesthetic purposes.
Our walnut protein powder is a spray dried powder with maximum good fatty acids recovered. It is not only contain high protein content, but also has fragrant nutty aroma that make it suitable for incorporating into baked goods.
- Antioxidant properties
- Anti-inflammatory properties
- Hepatoprotective effect
- Prevent atherosclerosis
- Anti-mutagenic and anticancer properties
- Promotes wound healing
We provide practical, easy & consistent on food processing application.
Fresh natural flavor extract powder for Bakery & Beverage.
Vegan, Non-GMO, No Fillers, No Flavors, No Additives, No Artificial Colors, Soy and Gluten Free, Lab Tested for Authentic & Active Compound
High Standard Product Quality Control
|In vivo study on effect of walnut on mood|
|Subject||Healthy college students (n=64)|
|Parameters analyzed||Questionnaire on profiles of mood states|
Walnut diet has significant effect in total mood in men.
|Functions||Walnut can improve the mood of healthy individuals.|
Improve memory performance
|In vivo study on effect of walnut on memory|
|Parameters analyzed||Memory test and brain oxidative level|
Pre-administration of walnut significantly restore impaired memory function and cholinergic dysfunction and induced oxidative stress caused by scopolamine.
|Functions||Walnut may reduce oxidative stress and enhance serotonergic system and thus improve memory performance.|
Schematic representation showing suggested mechanism of memory impairment following scopolamine administration (a) and memory improvement following walnut administration (b). Scopolamine which is a muscarinic antagonist induces age related memory loss by reducing cholinergic functions and causing oxidative stress. The supplementation of walnut shows antioxidative potential and thus attenuates the scopolamine-induced oxidative stress and cholinergic dysfunction. Walnut enhances serotonergic system by providing the essential amino acids and fatty acids. Reduced oxidative stress and improved memory function are observed following walnut supplementation in the present study.
Reduce cholesterol levels
|In vivo study on effect of walnut on cholesterol|
|Subject||Hypercholesterolemic men and women aged ~56 (n=55)|
|Dose||6-11g walnut per meal|
|Parameters analyzed||Low-density lipoprotein fatty acids, serum lipid levels, lipoprotein levels, and LDL resistance to in vitro oxidative stress.|
The walnut diet reduced total cholesterol level, LDL cholesterol level, and lipoprotein(a) level. Low-density lipoprotein particles were enriched with polyunsaturated fatty acids from walnuts, but their resistance to oxidation was preserved.
|Functions||Walnut rich diet reduces total and LDL cholesterol levels in people with high cholesterol.|
Improve Men Health
|In vivo study on effect of walnut on men health|
|Subject||Healthy elderly men (n=20)|
|Parameters analyzed||Blood test and hormone level|
Total cholesterol (TC), low-density lipoprotein (LDL) and triglyceride (TG) levels significantly decreased only for walnut diet. Testosterone (T) increased and C reactive protein decreased in treatment group compared to control.
|Functions||Walnut supplementation improved lipid profile, steroid hormones and systematic inflammation in aged men performing concurrent training due to the presence of polyunsaturated fatty acids (PUFA).|
CTW is walnut diet.
|In vivo study on effect of walnut on inflammation|
|Parameters analyzed||Lipid composition, inflammatory cells gene expression|
|Functions||Walnuts can protect against HFD-induced hepatic lipid accumulation by modulating the key proteins in hepatic lipid homeostasis and suppress the genes related to adipose tissue inflammation and macrophage infiltration as well as prevention of adipocyte apoptosis.|
|In vivo study on effect of walnut on appetite|
|Subject||Adult obese individual (n=10)|
|Parameters analyzed||Functional magnetic resonance imaging|
Walnut consumption decreased feelings of hunger and appetite assessed using visual analog scales and increased the activation of the right insula to highly desirable food cues such as cakes and french fries.
|Functions||Walnut consumption may increase salience and cognitive control processing of highly desirable food cues.|
In a paired t-test, participants showed an increased activation of the right insula (A) after 5 days of walnut consumption vs. placebo in response to highly desirable vs. less desirable food cues. BOLD contrasts are superimposed on a T1 structural image in an axial section (z=10, in neurological orientation). The colour bar represents the voxel t-score. Effect sizes (z-scores) are shown as mean with standard error bars (B).
Improve Gut Health
|In vivo study on effect of walnut on gut health|
|Subject||Healthy individuals (n=194)|
|Parameters analyzed||Fecal test and gene expression|
Walnut consumption significantly increase the abundance of Ruminococcaceae and Bifidobacteria while decreased the Clostridium sp. cluster
|Functions||Daily walnut intake affects the gut microbiome by enhancing probiotic- and butyric acid-producing species in healthy individuals.|