Search

The purpose of the experiment is an investigate the association of walnut oil with lipid profiles, glucose as well as total proteins and assessment its side effect on some sensitive organs such as the liver and spleen tissues. The experiment divided into two main groups are treated group with walnut oil and the control group, where the former divided into two subgroups 0.25 and 0.5 ml of oil per each. We found a statistically non-significant difference between treated and control groups (for total protein, lipid profile, and glucose). There was no change in total protein, but cholesterol decreased by 0.25 ml but a little increased by 0.5 ml. HDL was increased for the treated group. While on 0.25 ml LDL decreased in treated animals, on another hand no change for 0.5 ml. Also, no change for VLDL between treated and control. The only triglyceride was increased but non-significant for the treated group compared with the control. Both doses decreased in treated animals for glucose. We also found an increase in whole-body weight and on sensitive organs such as the liver and spleen. Even no change in a histological study for the mentioned organs. The conclusion: By walnut oil, all parameters have changed despite the treated group was normal without any induced diseases. So, recommended the researchers induce the disorders in the liver and assessment the extracted oil on the lipid profile.

Walnut oil (WO) is widely used in traditional medicine, and it has become a dietary supplement in many countries. We isolated walnut oil from Juglans sigillata and evaluated its protective effects on acute intestinal injury, and Toll‐like receptor 4 (TLR4)/nuclear factor‐κB (NF‐κB) signaling pathway in lipopolysaccharide (LPS)‐induced mice was studied. The results showed that the LPS + WO group significantly decreased serum tumor necrosis factor‐α (TNF‐α), interleukin‐6 (IL‐6), and IL‐1β levels and increased the jejunum superoxide dismutase (SOD) and glutathione peroxidase (GSH‐Px) levels compared with the LPS group. Walnut oil ameliorated the pathological morphology of the LPS‐induced acute jejunum injury and decreased jejunum cells apoptosis rate and TLR4/NF‐κB protein expression. Furthermore, the expression of the TLR4/NF‐κB pathway key gene mRNA significantly reduced after treatment with walnut oil. This study concludes that walnut oil can exert the protective effect on LPS‐induced acute intestinal injury in mice by inhibiting the TLR4/NF‐κB signaling pathway., Walnut oil ameliorated the pathological morphology of the LPS‐induced acute jejunum injury and decreased jejunum cells apoptosis rate and TLR4/NF‐κB protein expression. Walnut oil can exert the protective effect on LPS‐induced acute intestinal injury in mice by inhibiting the TLR4/NF‐κB signaling pathway.

The green hull of fresh walnuts (Juglans regia L.) is highly susceptible to browning and accompanied with deterioration of the walnut quality, and the currently available preservation technologies still do not meet the market threshold supply of fresh walnut. This study investigated the effect of controlled atmosphere (CA) storage alone and combination with 1-Methylcyclopropene (1-MCP) on hull browning and kernel quality of fresh in-hull walnut. Fresh in-hull walnuts were treated with air (Control), CA (5% O2, 7.5% CO2), 1-MCP (0.5 μL L−1) + CA and stored at 0 ± 0.5 °C for 100 d. Browning incidence, hull redox metabolism, kernel color and walnut oil quality were analyzed. The results showed that CA promoted the activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX), maintained total phenol (TP), γ-aminobutyric acid (GABA), ascorbic acid (ASA), and glutathione (GSH) contents, inhibited ethylene production, reduced reactive oxygen species (ROS) accumulation, and delayed the hull browning. Besides, CA attained the highest kernel quality through inhibited the decrease of kernel color value and moisture content, and reduced acid value (AV) and peroxide value (POV) of walnut oil. While 1-MCP + CA treatment increased the activities of antioxidant enzymes, the combination weakened the other positive effects of CA. However, hull browning and kernel deterioration in 1-MCP + CA were less than that observed in air control. Overall, CA was an effective method for the preservation of fresh in-hull walnut at 0 ± 0.5 °C.

Graphical abstract, Highlights • Candelilla wax mix with peanut, pine nut and walnut oils can form oleogels. • Ultrasound increased G’, G’’, firmness and oil-binding capacity of oleogels. • Ultrasound treatment improved the protection of β-carotene in oleogels. • Ultrasound reduced the amount of β-carotene released during intestinal digestion., This study investigated the effects of high-intensity ultrasound (HIU, 95 W, 10 s) on the physical properties, stability and in vitro digestion of β-carotene enriched oleogels. Candelilla wax (3 wt%) and nut oils (peanut, pine nut and walnut oil) with or without β-carotene were used to form oleogels. HIU improved the storage modules (G’) of peanut, pine nut and walnut oleogels without β-carotene from 11048.43 ± 728.85 Pa, 38111.67 ± 11663.98 Pa and 21921.13 ± 1011.55 Pa to 13502.40 ± 646.54 Pa, 75322.47 ± 9715.25 Pa and 48480.97 ± 4109.64 Pa, respectively. Moreover, HIU reduced oil loss of peanut, pine nut and walnut oleogels without β-carotene from 23.98 ± 2.58%, 17.14 ± 0.69% and 24.66 ± 1.57% to 17.60 ± 1.10%, 13.84 ± 0.74% and 18.72 ± 3.47%, respectively. X-ray diffraction patterns showed that HIU did not change the form of the crystal (β-polymorphic and β’-polymorphic) but increased the crystal intensity. Polarized light microscope images indicated that all oleogels showed more visible crystals after HIU. After 120 d of storage, HIU decreased the degradation of β-carotene for peanut oil and walnut oil samples (the contents of β-carotene in peanut and walnut oleogels without HIU after 120 d of storage were 897 ± 2 μg/g and 780 ± 1 μg/g, respectively, and those of sonicated samples were 1070 ± 4 μg/g and 932 ± 1 μg/g, respectively). Furthermore, HIU reduced the release of β-carotene in intestinal digestion. In conclusion, HIU could improve the functional properties of wax-nut oils oleogels and their β-carotene enriched oleogels.

The brain is vulnerable to oxidative damage due to its high oxygen consumption. This Study investigate the effects of cadmium on the lateral geniculate body of developing male wistar rats and ameliorative potential of Moringa oleifera seed oil and walnut oil extracts. Seven groups of five animals each were used in this experiment. Group A received 3ml of 0.9% normal saline; group B received 2.5mg/kg bw of 3CdSO4.8H2O, group C received 5mg/kg bw vitamin C & 6mg/kg bw vitamin E, group D received 5mg/kg bw vitamin C & 6mg/kg bw vitamin E + 2.5mg/kg bw Cd, group E received 2.5mg/kg bw Cd + 4mg/kg bw Moringa oleifera oil, group F received 2.5mg/kg bw Cd + 4mg/kg bw walnut oil, while group G received 2.5mg/kg bw Cd + 2mg/kg bw walnut + 2mg/kg bw Moringa oleifera oil concomitantly for 3weeks. Parameter tested includes LDH, G6PD in brain tissues, SOD and GPx enzymes in brain homogenates and serum and cresyl fast violet stain in the brain tissues. Cd administration significantly increased SOD, GPx, LDH and decreased G6PD level in brain tissue and decreased their activity in serum when compared with Group A control rats. There was marked reduction and lost in the distribution of nissl substances of the studied tissues of Cd administered animals. However, administration of vitamin C & E, walnut and Moringa oleifera oil restored damaged tissues. Walnut and Moringa oleifera seed oil therefore attenuated the oxidative damage and morphological changes induced by cadmium in the lateral geniculate body of the brain of the young male wistar rats.Key Words: Lateral geniculate body, Antioxidant, Histochemical, Cadmium, Oxidative Damage

Antioxidant efficiency of thymol and carvacrol in walnut oil triacylglycerols (WO-TAGs) was investigated. WO-TAGs alone or fortified with thymol/carvacrol were emulsified with sodium caseinate-lactose mixture. Oxidative stability of freeze dried emulsions was assessed via Rancimat and accelerated oven tests. Bulk WO-TAGs with and without thymol/carvacrol were also tested for comparison. Higher induction periods (IPs) were recorded for encapsulated and antioxidant fortified WO-TAGs compared to non-encapsulated and non-fortified counterparts. IP of thymol included and encapsulated WO-TAGs were found to be 1.5-2 fold higher than that of carvacrol at all concentrations (0.05-0.20%). IP of WO-TAGs was increased dose-dependent manner in the case of thymol and the highest protection was obtained with 0.20% thymol concentration (p 0.05). Peroxide formation in bulk WO-TAGs fortified with carvacrol showed a slightly higher oxidative stability compared to thymol after 24 d of storage whereas thymol was a bit more effective in encapsulated WO-TAGs.

Summary Background Walnuts contain many components including specific fatty acids, which could be active against cancer. Even though the anticarcinogenic effect of some of the individual fatty acids in walnut oil has been described, the effect of walnut oil itself on esophageal cancer cells hasn't yet been investigated. Objective We aimed to investigate whether walnut oil affects tumor growth and metastatic potential in esophageal cancer cells. Methods The human esophageal adenocarcinoma cell line, OE19, was treated with different doses of walnut oil and cell viability, apoptosis/necrosis and cell cycle analyses were performed using WST-1 assay and flow cytometry respectively. Adhesion, colony formation and wound healing assays were performed to assess the antimetastatic effects of walnut oil. NFkB expression was evaluated with western blot analysis. Results Walnut oil decreased the cell viability of esophageal cancer cells in a dose-dependent manner. 20 mg/mL walnut oil reduced cell viability by ∼50% when compared with control. The analysis revealed that necrosis and accumulation of cells in G0/G1 phase was induced in the cells treated with high doses of walnut oil. It also down-regulated the protein levels of NFkB. Walnut oil suppressed the adhesion, migration and colony formation of the cells. Conclusions High-dose short-term administration of walnut oil reduces the cell viability and metastatic ability of esophageal cancer cells, while exhibiting anticarcinogenic effect by inducing necrosis and cell cycle arrest at the G0/G1 phase, probably through suppression of the NFkB pathway. These data indicate that walnut oil, and by extension walnut consumption, may have beneficial effects in esophageal cancer in humans. This should be tested by clinical trials in the future.

Although Walnut oil (WO) has been reported to enhance cognitive function, the underlying molecular mechanisms are not well understood. This study was designed to assess the effects of WO on spatial memory in rats through modulation of the expression of acid‐sensing ion channel genes, Asic2a and Asic4. To investigate the effect of WO on cognitive performance, we supplemented the diet of female rats with WO. The results showed that supplementation with WO at doses of 2.2 and 11 g kg−1 day−1 significantly improved learning and memory. In vitro treatment of rat hippocampal neuronal cells with appropriate doses of WO revealed a significant increase in the expression of Asic2a and Asic4 in a dose‐dependent manner at both the mRNA and protein levels. We conclude that WO intake might help to prevent cognitive decline, particularly in the elderly, and that ASIC genes in neurons can be the targets of compounds contained in the oil.

Ulcerative colitis (UC) has become a global disease and closely related to changes in intestinal oxidative stress, inflammatory factors and gut microbiota. Furthermore, the NLRP3 inflammasome activation is a key cause in the pathogenesis of dextran sulfate sodium (DSS)-induced colitis. Recent data showed the potential antioxidative and anti-inflammatory advantage of walnut oil, which widely used in traditional medicine and has become a dietary supplement for some patients. Therefore, we investigated whether walnut oil exerts an anti-inflammatory effect on DSS-induced colitis mice by targeting NLRP3 inflammasome and gut microbiota. Our data showed that walnut oil ameliorated the pathological morphology, decreased the reactive oxygen species (ROS) production and pro-inflammatory cytokines release, down-regulated the related gene proteins expression of NLRP3/ASC/Caspase-1 inflammatory pathway, inhibited apoptosis, shifted from more pathogens towards probiotics, and increased the levels of short-chain fatty acids (SCFAs) in DSS-induced damaging process. Collectively, our study concludes that walnut oil exerts anti-inflammatory effect on DSS-induced colitis in mice by inhibiting the NLRP3 inflammasome activation and modulating gut microbiota, and may be a prominent functional food candidate for UC treatment.

For thousands of years, it has been widely believed that walnut is a kind of nut that has benefits for the human body. Walnut oil, accounting for about 70% of walnut, mainly consists of polyunsaturated fatty acids. To investigate the effect of walnut oil on memory impairment in mice, scopolamine (3 mg/kg body weight/d) was used to establish the animal model during Morris Water Maze (MWM) tests. Walnut oil was administrated orally at 10 mL/kg body weight/d for 8 consecutive weeks. The results showed that walnut oil treatment ameliorated the behavior of the memory-impaired mice in the MWM test. Additionally, walnut oil obviously inhibited acetylcholinesterase activity (1.26 &plusmn, 0.12 U/mg prot) (p = 0.013) and increased choline acetyltransferase activity (129.75 &plusmn, 6.76 U/mg tissue wet weight) in the brains of scopolamine-treated mice (p = 0.024), suggesting that walnut oil could prevent cholinergic function damage in mice brains. Furthermore, walnut oil remarkably prevented the decrease in total superoxide dismutase activity (93.30 &plusmn, 5.50 U/mg prot) (p = 0.006) and glutathione content (110.45 &plusmn, 17.70 mg/g prot) (p = 0.047) and the increase of malondialdehyde content (13.79 &plusmn, 0.96 nmol/mg prot) (p = 0.001) in the brain of scopolamine-treated mice, indicating that walnut oil could inhibit oxidative stress in the brain of mice. Furthermore, walnut oil prevented histological changes of neurons in hippocampal CA1 and CA3 regions induced by scopolamine. These findings indicate that walnut oil could prevent memory impairment in mice, which might be a potential way for the prevention of memory dysfunctions.

Walnut kernel is often used to treat cholesterol gallstones (CGS) in China. Few studies have reported the effect of DWPE (defatted walnut powder extract) or walnut oil (WO) on anti-CGS and effect mechanism. In this studies, there were glansreginin A, ellagic acid, gallic acid, methyl gallate, and ethyl gallate in DWPE. Then, inhibitory effects of DWPE and WO on CGS were compared in C57BL/6 mice with a high-cholesterol lithogenic diet all the time or a lithogenic diet in initial weeks and a basal diet in subsequent weeks. Results showed that DWPE inhibited CGS with protective effect on liver damage. It markedly regulated lipid levels in the liver and the bile as well as downregulated the expression of proteins involved in cholesterol absorption, including ABCG5/8 and NPC1L1. Interestingly, DWPE had more inhibitory action on CGS than WO. Therefore, DWPE could reduce CGS effectively by downregulating the levels of ABCG5/8 and NPC1L1.

Here, the mechanism of action of an antioxidant peptide rich in acidic amino acid residues in controlling lipid oxidation is discussed. Firstly, in the presence of this peptide, the fluorescence intensity of lipid peroxide in samples of walnut oil was very low, indicating that the peptide prevented the formation of lipid peroxides. Secondly, the production of lipid-derived radicals of oil was reduced by 23% following addition of the anti-oxidative peptide. Thirdly, Raman shifts of the lipid with the anti-oxidative peptide showed that acidic amino acid residues of the peptide were involved in delaying lipid oxidation. Finally, seven peptide inhibitors were synthesized with variations to the amino acid sequence of the original peptide, and Glu&ndash, Asp was proven to enhance the peptide&rsquo, s superoxide anion radical scavenging activity and decrease the formation of linoleic acid peroxides. Our findings emphasize the potential value of acidic amino acid residues in protecting unsaturated fatty acids from oxidation.

The purpose of investigation was to assess the effect of lycopene on the peroxide value, acid value, fatty acids, total phenolic content and ferric-reducing antioxidant power of walnut oil. Walnut oil was extracted from Xinjiang walnut variety using cold pressing method. Our study reported that after 45 days of accelerated oxidation at 60 °C (Schaal oven test), 0.005% lycopene exhibited the greatest antioxidant effect than other addition levels of lycopene. Therefore, under ambient storage conditions, the shelf-life of walnut oil could be extended up to 16 months by 0.005% lycopene. Moreover, 0.005% lycopene added to walnut oil had a significantly higher content of saturated fatty acid, unsaturated fatty acid, total phenol, reducing ability of the polar and non-polar components than the blank sample (walnut oil without any addition of lycopene). In conclusion, lycopene improved the quality of walnut oil because of its antioxidant effect against lipid oxidation.

Walnut oil extraction by pressure systems produces a press cake as a by-product, with many of the beneficial walnut properties. The objective of this work was to evaluate the composition and antioxidant properties of walnut flours submitted to different roasting protocols (50, 100 and 150 °C during 30, 60 and 120 min).; Results: All walnut flours had about 42% protein and a significant amount of dietary fibre (17%), not being affected by the roasting process. Nonetheless, the fat content increased around 50% in walnuts flours subjected to longer and higher roasting temperatures (150 °C). The lipid fraction showed a good nutritional quality with a high vitamin E content (mainly γ-tocopherol) and fatty acid profile rich in linoleic and linolenic acids. The high phenolic content also provides great antioxidant capacity to the flours.; Conclusion: Mild roasting of walnuts did not affect the quality of the flours that could be used as a functional ingredient in the food industry. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Therapeutic approaches for multiple sclerosis (MS), an autoimmune disease of the central nervous system (CNS), are accompanied by various undesirable side effects. Owing to the anti-inflammatory and antioxidant effects of walnut, we investigated its effects on the experimental autoimmune encephalomyelitis (EAE) mouse model of MS.After EAE induction in mice, the treated group was gavaged daily with walnut oil. The weights and clinical symptoms were monitored daily for 21 days following the onset of symptoms. The spleens and brains of the mouse were removed and used for ELISA and histological studies.The average disease severity and plaque formation in the brains of the walnut oil-treated group were significantly lower (P 0.05) than those of the untreated group. Stimulated splenocytes of the treated group expressed significantly less INF-γ and interleukin (IL)-17 than the untreated group with no significant differences in IL-10 or IL-5 production. In serum from the treated group, IL-17 expression was also significantly less than in the untreated group, while IL-10 was greater (P 0.05).Walnut oil significantly reduced disease severity, inhibited plaque formation, and altered cytokine production. More studies are required to identify the mechanism of action of walnut oil as a valuable supplement in the treatment of MS.

As a member of nuts, walnut is consumed from snacks to salads and desserts to entrees and an importantpart of human diet for centuries. Walnut biological and nutritional value is also enhanced by its valuable protein and rich in nutrient composition such as vitamins and minerals. The most important characteristic of walnut oil is the abundance of polyunsaturated fatty acids, which makes it a unique food because of high amount of linoleic acid. Due to having valuable protein, vitamins and minerals it enhances biological and nourishment value, also. Recent epidemiological studies showed that consumption of walnut reduce cardiovascular diseases due to the rich in antioxidant properties, valuable fatty acids and tochopherols contents. In Turkey, walnut production and consumption increases year by year. The kernel of walnut genotypes shows variability in terms of their fat, fatty acid and tocopherol profiles. In this paper, it was aimed to characterize 10 walnut (Juglans regia L.) cultivars (Bilecik, Chandler, Hartley, Howard, Maras 12, Maras 18, Midland, Pedro, Sen and Serr) based on their fatty acid profiles using GC (Gas Chromatography), tocopherol and its isomers by HPLC (High Performance Liquid Chromatography) and total phenol content with spectrometric methods. Among the walnut cultivars “Hartley” was the highest linoleic acid (64.56%) and “Howard” was the α-linolenic acid 13.26 (%). The highest values of α (38.76 μg/g), β + γ (312.19 μg/g) and δ-tocopherol (40.77 μg/g) and total phenol (349 mg GAE/100 g ext) content were detected in “Sen” cultivar. Obtained results might be significant for further breeding programme to improve rich in especially γ-tocopherol linoleic acids and total phenolic compounds.

In this study, the effect of phenolic extract obtained from walnut press-cake on oxidative stability of walnut oil was evaluated. Besides this, the oxidative stability of ultrasound applied walnut oil with added press-cake, as a valuable source of phenolic compounds, was determined. Oxidative stability of walnut oils upon addition of phenolic extracts (50, 100 and 200 mg/kg oil) and α-tocopherol (100 mg/kg oil) was monitored under accelerated oxidation conditions at 65 °C for 20 day. Total phenolic content (TPC) of walnut press-cake and phenolic extract from walnut press-cake were 58207.3 and 332679.8 mg GAE/kg, respectively. All concentrations of phenolic extracts significantly reduced the formation of oxidation products compared to control. Especially, the walnut oils enriched with 200 mg/kg phenolic extract showed the highest oxidative stability. While direct enrichment using ultrasonic maceration (1:100) (walnut press-cake:walnut oil) caused a significant increase in TPC of walnut oil (from 9.76 to 78.80 mg GAE/kg), ultrasonic macerated walnut oil had low oxidative stability. Results showed that 200 mg/kg oil phenolic extracts from walnut press-cake can be successfully used as a natural antioxidant preparate to improve the oxidative stability of walnut oil.

WOS: 000458084400007, PubMed: 30651416, In this study, physico-chemical properties, fatty acid composition, and tocopherol contents of several walnut kernel oils obtained through cold-press and Soxhlet extractions were investigated. The acidity, peroxide, and unsaponifiable matter of oil samples extracted in the Soxhlet system were found higher. Total phenol contents of the oils obtained in cold press and Soxhlet extraction systems were 121.9 mg GAE/100g (Kaman-2) and 154.6 mg GAE/ 100g (Buyukoba), and between 135.9 mg GAE/100g (Kaman-2) and 163.8 mg GAE/100g (Buyukoba), respectively (p < 0.05). In addition, antioxidant activity valuesof walnut oils obtained in cold press and Soxhlet extractions varied between 17.3% (Kaman-2) and 19.7% (Kaman-5), and between 18.4% (Kaman-2) and 23.8% (Buyukoba), respectively (p < 0.05). Linoleic acid contents of the oil samples extracted in cold-press varied between 55.19% (Kaman-5) and 56.71% (Kaman-2), while that extracted from Soxhlet extraction system varied between 54.47% (Kaman-2) and 55.93% (Buyukoba). gamma-Tocopherol contents of walnut oils extracted in cold press and Soxhlet extraction ranged between 9.41 mg/100g (Buyukoba) and 10.83 mg/100g (Kaman-2), and 8.76 mg/100g (Kaman-5) and 9.33 mg/100g (Kaman-2), respectively, and were statistically significant (p < 0.05)., Deanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1439-80], The authors extend their appreciation to the Deanship of Scientific Research at King Saud University for funding this work through research group no. RG-1439-80. Technical support of RSSU at King Saud University is also well appreciated.

The present study was formulated in order to evaluate the effect of gavage of walnut oil enriched with different doses of a phytosterol, i.e. β-sitosterol (30, 45 and 60 mg kg−1) on liver tissue in diabetic rats. Walnut oil was extracted through cold press method and analyses of the extracted oil were performed by gas chromatography (GC) and high-performance liquid chromatography (HPLC). Determination of liver tissue was carried out through staining via three protocols, i.e. hematoxylin and eosin (H&E stain), trichrome, and terminal deoxynucleotidyl transferase dUTP nick end labeling (TUNEL). The results of the present study revealed that gavage of the extracted oil from the walnut enriched with medium and high doses of β-sitosterol could improve liver tissue condition in the diabetic rats. These results indicate that the herbal treatment introduced in this study could be considered a potential non-insulin method to treat diabetic patients.

The hypothalamic-pituitary-adrenal (HPA)-axis and related glucocorticoid concentrations regulate physiology and behavior, which can be modulated by nutritional conditions, particularly by the dietary fatty acid composition. Omega-3 polyunsaturated fatty acids (PUFAs) have been shown to promote hypothalamic-pituitary-adrenal (HPA)-axis functions, whereas saturated fatty acids (SFAs) in general produce adverse effects and even increase baseline glucocorticoid concentrations. Glucocorticoids (e.g. cortisol) were further documented to modulate the establishment of dominance relationships, while the involvement of dietary fatty acids remains understudied. This study focused on different effects of PUFAs and SFAs on cortisol concentrations and social dominance in male guinea pigs. Three groups of animals were maintained on diets high in PUFAs (10 % w/w walnut oil), SFAs (10 % w/w coconut fat), or on an untreated control diet starting already prenatally. During adolescence, at an age of 60, 90, and 120 days, each individual's saliva cortisol concentrations and hierarchy index (calculated by initiated and received agonistic behavior) were measured during basal group housing conditions and stressful social confrontations with unfamiliar individuals of the other groups. SFA males showed highest baseline cortisol concentrations, lowest cortisol responses to social confrontations, and became subdominant. PUFA and control males showed significant cortisol responses. However, while control males became dominant during social confrontations, the hierarchy index in PUFA males decreased with age. Individual hierarchy indices during consecutive social confrontations revealed a high consistency. The findings presented here indicate that dietary fatty acids differently affect HPA-axis functions and social dominance but the underlying mechanisms remain to be determined.

Walnut oil is in great demand due to its high nutritional value. However, it is easily oxidized and often loses its typical flavor. This study focused on the role of microwave pretreatment in improving the flavor and oxidative stability of walnut oil, and also investigated the effects of microwave pretreatment on unsaturated fatty acids (oleic, palmitoleic, linoleic, and linolenic acids) and antioxidant components (tocopherols and phytosterols). The results indicate that microwave pretreatment is effective in generating pyrazine compounds. The typical ‘roasted’ flavor was present when pretreatment for 2 min or more was applied. Meanwhile, compared with the control sample, only the highly treated sample (microwave-pretreated for 4 min) showed higher oxidative stability. Only small changes were found in the composition of the unsaturated fatty acids, while the levels of tocopherols and phytosterols significantly decreased with increasing duration of microwave treatment (P

The effects of environment stresses on the stability of walnut emulsion were investigated. The physical stability of walnut emulsion was characterized by droplet size, zeta potential and chemical stability of walnut oil in the emulsion was evaluated by determining the peroxide concentration during the storage. The results showed that emulsion in the presence of xanthan gum and mixed emulsifiers exhibited better stability after 4 freeze-thaw cycles. At pH 3-10, the mixed emulsifiers could improve the stability through their absorption on the oil-water interface. However, xanthan gum couldn't protect the droplets against the aggregation in high acid environment, but greatly enhanced the physical stability at pH 6-10. During the thermal sterilization process, the physical stability of walnut emulsion was decreased with a rise of sterilization temperature and the extension of sterilization time. The sterilization temperature above 121 °C and time over 25 min led to the poor physical and oxidative stability.

Whey protein isolate films with almond or walnut oils at low concentrations (0.5 and 1.0%) were prepared through emulsification in order to modify the functional properties of the films. Optical (colour and opacity), mechanical (tensile strength, Young's modulus, and elongation at break), barrier (water vapour, oxygen, and carbon dioxide permeability), surface (contact angle on both air and support film sides through time) properties and microstructure of whey protein emulsified films were determined. Bimodal distribution of oil droplets in film-forming solutions was observed by light scattering granulometry. The reduction of lipid droplet size upon increasing oil content caused weakened mechanical resistance of the films. Addition of oils leads to opaque films with heterogeneous microstructure, resulting in an increase in film opacity. The swelling, water vapour permeability, and surface hydrophilicity of the whey protein films were reduced due to the addition of the oils. An increase in oxygen and carbon dioxide permeability with increasing oil content was observed. Contact angle measurements through time showed the absorption of water droplets by the emulsified films, whereas the control film showed a swelling effect. Almond oil had a stronger plasticizing effect and was more effective in modifying the properties of whey protein films. The obtained results revealed that almond and walnut oils used at low concentrations enhanced the hydrophobic character of the whey protein films and have a good potential for incorporation into whey protein isolate to make edible films or coatings for some food applications.

Walnut press-cake, a rich source of phenolics, is a by-product of walnut oil processing. In this study, the effects of walnut press-cake on cake quality, health-enhancing substances and antioxidant activity were determined. Wheat flour was replaced with walnut press-cake at 0, 5, 10, 15 and 20% levels. Results show that specific volume, firmness, resilience, cohesiveness, chewiness, crust a, b and crumb L, b values reduced with increasing walnut press-cake levels. However, polyunsaturated fatty acids, tocopherols, total phenolic content and antioxidant capacity of cakes increased. Antioxidant capacity measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assays of cakes prepared with 20% walnut press-cake were 10.04- and 5.56-fold, respectively, greater than that of the cake without walnut press-cake. Cakes added with 15% walnut press-cake to wheat flour had the highest scores in all sensory parameters. Walnut press-cake can be successfully incorporated into cake formulation to improve sensory properties and antioxidant activity of the cake. Practical Applications Interest in walnut oil has increased during the past years due to its high polyunsaturated fatty acid content. Although walnut oil has been used in the food, pharmaceutical and cosmetic industries, there is no information about the use of walnut press-cake. Walnut press-cake is a rich source of bioactive compounds, and it is a new by-product with potential use in the baking industry as a supplement. The results of this study provide guidance for the use of walnut press-cake in the manufacture of cakes with higher sensory and nutritional quality.

This study compared the lipid compositions, minor components contents, oxidative stability index, and free radical scavenging capacities of walnut oils from two species in China: Juglans regia (common walnut) and Juglans sigillata (iron walnut). The results showed that iron walnut oil contained lower C16:0 (4.97–5.25%) and special fatty acid (erucic acid C22:1). Common walnut oil provided higher tocopherols (441.03–490.32 mg/kg), phytosterols (1014.49–1211.40 mg/kg), squalene (4.41–5.21 mg/kg), and polyphenols (44.78–64.61 mg GAE/kg) and better antioxidant capacities. The walnut oil of the different walnut species could be distinguished by principal component analysis and hierarchical cluster analysis. In addition, multiple linear regression was employed to evaluate the contributions of minor components to the free radical scavenging capacity of the walnut oils and develop a predictive model for the antioxidant capacity of the oil. This information has important implications for the nutritional value and industrial production of walnut oil in China.

Peptides can act as antioxidants in emulsion, although the mechanism involved is poorly understood. Caragana ambigua seed is a potential protein source for which the commercial applications have not been explored yet. In the present study, we aimed to evaluate the bio-economic potential of C. ambigua by isolating and characterizing antioxidative peptides from the protein hydrolysate of its seeds for the purpose of protecting lipids from oxidation. RESULTS A novel decapeptide, identified as QITEGEDGGG, was purified by high-protein liquid chromotography based on the enrichment of antioxidant fractions, and its antioxidative activity for walnut oil was evaluated in terms of its effect on oil quality, primary and secondary peroxide formation, oxidation kinetics, and structure of oil droplets. A molecular simulation involving the peptide and fatty acid was carried out aiming to understand the mechanism underlying the prevention of lipid oxidation by the peptide. The peptide effectively scavenged superoxide anions (86.46%), inhibited the rate of linoleic acid oxidation (60.37%) and delayed auto-oxidation of walnut oil. Its inhibition of lipid oxidation was attributed to the protection of phenolic compounds and polyunsaturated fatty acids of walnut oil. CONCLUSION The findings of the present study will help in the exploitation of novel antioxidant peptides of lipids from woody seed-based protein sources such the seeds of C. ambigua trees. ? 2018 Society of Chemical Industry

Background Many plant original foods have been shown beneficial effects in humans. In the previous work, we have developed a compound capsule which contains major constituents of walnut oil and grape seed extract. Objective To investigate the antioxidant effects of the Compound Walnut Oil Capsule (WOC) in aging model induced by D-gal. Design 70 C57BL/6J mice were randomly divided into seven groups. Mice in normal group received daily subcutaneous injection of saline while the control group, WOC groups, Vitamin C (VC) group and pure walnut oil group received daily subcutaneous injection of D-galactose (D-gal) for 8 weeks. Total antioxidant capacity (T-AOC), super dismutase (SOD), glutathione peroxidase (GSH-Px) and malondialdehyde (MDA) in serum, liver and brain were determined. The expression of Heme Oxygenase (HO-1), iNOS and Klotho in liver and brain were obtained. Results WOC could improve the pathologic lesions caused by oxidative stress and significantly enhance the T-AOC, increase the activities of SOD, GSH-Px and decrease the contents of MDA in serum, liver and brain. Also, the WOC could obviously up-regulate the expression of HO-1 and Klotho and down-regulate the expression of iNOS. Conclusion WOC can be used as an anti-aging food for its effectively eliminating free radicals, enhancing the antioxidant capacity and alleviating the damages of oxidative stress.

Objective To determine the impact of walnut oil on nitrite-induced testicular toxicity in Sprague-Dawley (SD) rats. Available evidence suggests that walnut oil contains high levels of important unsaturated fatty acids including alpha-linolenic acid (ALA) and omega-3; nitrite is a reproductive toxicant that causes the loss of germ cells in the seminiferous tubules and generates oxidative stress in the testes, thus reducing sperm counts and affecting sperm morphology. Methods This study included 24 male and 24 female adult SD rats. The male rats randomly assigned to Group A (controls) were given normal saline 2 ml/kg. The rats in Groups B, C, and D were given 50mg/kg body weight (bwt) of walnut oil, 0.08 mg/kg bwt of nitrite, and 0.08 mg/kg bwt of nitrite + 50 mg/kg of walnut oil respectively for 28 days via gastric gavage. Tested parameters included: testicular histology, sperm parameters, reproductive hormones, fertility, malondialdehyde (MDA), superoxide dismutase (SOD), reduced glutathione, and catalase (CAT). Results A severe decrease in spermatogenic cell series, hypocellularity, tubular atrophy, decreased sperm quality, and increased MDA levels were observed in the rats given nitrite only when compared to controls. Rats given 50 mg/kg of walnut oil had significant growth of seminiferous epithelium compared to controls. The rats given walnut oil and nitrite had significant growth of seminiferous epithelium, improved sperm quality, and had decreased MDA levels. Conclusion Walnut oil attenuated the deleterious effects of nitrite to the testes, reduced oxidative stress, and promoted spermatogenesis.

Objective The aim of this study was to determine the effects of some polyunsaturated fatty acids plus phytomelatonin from walnuts in the development of mammary gland adenocarcinoma. Methods BALB/c mice were fed a semisynthetic diet supplemented with either 6% walnut oil and 8% walnut flour containing phytomelatonin (walnut diet: WD); or 6% corn oil plus commercial melatonin (melatonin diet: MD), or the control group (CD), which received only 6% of corn oil. Membrane fatty acids of tumor cells (TCs) were analyzed by gas liquid chromatography, cyclooxygenase (COX) and lipoxygenase (LOX) derivatives, and plasma melatonin by high-performance liquid chromatography; apoptosis and tumor-infiltrating lymphocytes by flow cytometry. Results TCs from the MD and WD mice showed significant decreases in linoleic acid compared with the CD group (P < 0.05). Significantly lower levels of LOX-[13(S)-HODE] were found in TCs from the MD and WD group than in CD (P < 0.0001). COX-[12(S)-HHT] was lower and 12 LOX-[12(S)-HETE] was higher in TCs from the MD group than form the WD and CD arms (P < 0.05). Plasma melatonin, apoptosis, tumor infiltration, and survival time were significantly lower in CD mice than in MD and WD mice (P < 0.05). Conclusions This study shows that melatonin, along with polyunsaturated fatty acids, exerts a selective inhibition of some COX and LOX activities and has a synergistic anti-tumor effect on a mammary gland adenocarcinoma model. Fil: Garcia, Carolina Paola. Universidad Nacional de Cordoba. Facultad de Medicina. Instituto de Biologia Celular; Argentina Fil: Lamarque, Alicia Luz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Comba, Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; Argentina Fil: Berra, María Alejandra. Universidad Nacional de Cordoba. Facultad de Medicina. Instituto de Biologia Celular; Argentina Fil: Silva, Renata Alejandra. Universidad Nacional de Cordoba. Facultad de Medicina. Instituto de Biologia Celular; Argentina Fil: Labuckas, Diana Ondina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Das, Undurti N.. UND Life Sciences. Ohio; Estados Unidos. Jawaharlal Nehru Technological University. Kakinada; India. Gayatri Vidya Parishad College of Engineering. Visakhapatnam; India Fil: Eynard, Aldo Renato. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; Argentina Fil: Pasqualini, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; Argentina

Dietary changes could potentially reduce prostate cancer morbidity and mortality. Transgenic adenocarcinoma of the mouse prostate (TRAMP) prostate tumor responses to a 100 g of fat/kg diet (whole walnuts, walnut oil, and other oils; balanced for macronutrients, tocopherols [α-and γ]) for 18 weeks ad libitum were assessed. TRAMP mice (n=17 per group) were fed diets with 100 g fat from either whole walnuts (diet group WW), walnut-like fat (diet group WLF, oils blended to match walnut's fatty acid profile), or as walnut oil (diet group WO, pressed from the same walnuts as WW). Fasted plasma glucose was from tail vein blood, blood was obtained by cardiac puncture, and plasma stored frozen until analysis. Prostate (genitourinary intact [GUI]) was weighed and stored frozen at −80°C. Plasma triglyceride, lipoprotein cholesterol, plasma multianalyte levels (Myriad RBM Rat Metabolic MAP), prostate (GUI), tissue metabolites (Metabolon, Inc., Durham, NC, USA), and mRNA (by Illumina NGS) were determined. The prostate tumor size, plasma insulin-like growth factor-1 (IGF-1), high density lipoprotein, and total cholesterol all decreased significantly (P

Antioxidant activity of phenolic extract isolated from Tunisian walnut (Juglans regia L.) fruits has been investigated. Preliminarily, composition of walnut kernels was determined. Fat content varied from 53.5 to 66.9% (w/w), while total phenol ranged from 1.2 to 5.2 g/100 g of kernel as gallic acid equivalent (GAE). High amounts of ellagic acid (EA) and its derivatives were evidenced by HPLC analysis of the phenolic extract. Walnut fat showed induction time ranging from 2.5 to 3.7 h at 110 °C (rancimat test) and these values unchanged by adding 300 mg/kg of kernel phenolic extract which so showed to have no antioxidant effect. In addition, activities of the ellagic and gallic acids and trolox were compared in vitro by using the Folin–Ciocalteu’s, rancimat and DPPH radical scavenging methods. EA exhibited an antioxidant and radical scavenging activity significantly lower than other tested substances. In conclusion, EA showed to have a negligible role in preventing walnut fat oxidation.

In the present study, a highly sensitive and simple high-performance liquid chromatographic method was developed and validated for simultaneous determination of three unsaturated fatty acids, α- linolenic acid, linoleic acid and oleic acid in walnut oil. Unsaturated fatty acids were quantified through HPLC using a reverse-phase C8 column and UV detector. Besides, the antioxidant activity of walnut was measured through in vitro tests including DPPH, ABTS and FRAP assay. Results showed that α- linolenic acid, linoleic acid and oleic acid ranged from 7.90 to 13.64, 47.10 to 56.58, 11.81 to 27.27 g/100g of walnut oil. The walnut oil exhibited antioxidant activity.

In this study, we focused on the effect of hyperglycemia on the generation of reactive oxygen species and on the release of pro-inflammatory cytokines in the human monocytic cell line (U937). We also monitored potential anti-inflammatory effects of walnut oil as well as its protective effect against oxidative damage to biopolymers (DNA and proteins). We cultured U937 cells under normoglycemic or hyperglycemic conditions for 72 h, in the absence or presence of walnut oil. We detected cell proliferation by the MTT test. To determine the antioxidant status of cells, we used the trolox equivalent antioxidant capacity method. We determined the activity of superoxide dismutase (SOD) spectrophotometrically, the oxidative damage to DNA by an enzyme-modified comet assay, and the oxidative damage to proteins by the marker—protein carbonyls and the levels of pro-inflammatory cytokines by the ELISA method. Hyperglycemia reduced the antioxidant capacity of cells, induced oxidative damage to DNA, and increased the release of pro-inflammatory cytokines. It had no effect on cell proliferation, SOD activity, nor oxidative damage to proteins. Walnut oil significantly increased the antioxidant capacity of cells as well as SOD activity on the second and third day of incubation, but had no effect on cell proliferation and showed no protective effect against oxidative damage to DNA and proteins. The walnut oil showed both anti-inflammatory and pro-inflammatory properties depending on its concentration and time of its incubation with the monocytic cell line. Our in vitro results indicate that walnut oil can diminish oxidative stress with its antioxidant properties. However, we could not confirm its protective effect against oxidative damage to DNA and proteins.

Effects of selected aqueous phase emulsifiers on lipid oxidative stability of water-in-walnut oil (W/O) emulsions stabilized by polyglycerol polyricinoleate (PGPR) were evaluated. The formation of primary oxidation products (lipid hydroperoxides) and secondary oxidation products (headspace hexanal) increased with increasing dodecyltrimethylammonium bromide (DTAB) concentration (0.1-0.2 wt % of emulsions). In contrast, the addition of sodium dodecyl sulfate (SDS) in the aqueous phase reduced lipid hydroperoxide and hexanal formation. In addition, the presence of Tween 20 in the aqueous phase did not significantly influence lipid oxidation rates in W/O emulsions compared to the control (without Tween 20). Whey protein isolate (WPI) was observed to inhibit lipid oxidation in the W/O emulsions (0.05-0.2 wt % of emulsions). Aqueous phase pH had an important impact on the antioxidant capability of WPI, with higher pH improving its ability to inhibit lipid oxidation. The combination of WPI and DTAB in the aqueous phase suppressed the prooxidant effect of DTAB. The combination of WPI and SDS resulted in improved antioxidant activity, with inhibition being greater at pH 7.0 than at pH 3.0. These results suggest that the oxidative stability of W/O emulsions could be improved by the use of suitable emulsifiers in the aqueous phase.

Purpose Non-alcoholic fatty liver disease (NAFLD) is the hepatic manifestation of the metabolic syndrome. We aimed to clarify the impact of dietary walnut oil versus animal fat on hepatic steatosis, representing the initial step of multistage pathogenesis of NAFLD, in Zucker obese rats. Methods Zucker lean ad libitum (a.l.), Zucker obese a.l. or Zucker obese pair fed (p.f.) to the lean received isocaloric diets containing 8 % walnut oil (W8), W14 or 14 % lard (L14) (n = 10/group). Body weight, clinical serology, liver weight, lipid content and fatty acid composition and hepatic lipid metabolism-related transcripts were evaluated. Results Compared to lean, Zucker obese a.l. and p.f. showed hepatic triacylglyceride (TAG) accumulation. In Zucker obese p.f., W14 compared to W8 and L14 reduced liver lipids, TAG as well as hepatic omega-6 (n-6)/n-3 ratio and SCD activity index [(C18:0 + C18:1)/C18:0 ratio] paralleled by decreased lipoprotein lipase mRNA in obese p.f. and elevated microsomal triglyceride transfer protein mRNA in lean and obese. Further, W14 elevated the fasting blood TAG and reduced cholesterol levels in obese. Conclusions In our model, consumption of W14 inhibited hepatic lipid accumulation along with modulated hepatic gene expression implicated in hepatic fatty acid influx or lipoprotein assembly. These results provide first indication that dietary lipids from walnut oil are modulators of hepatic steatosis as the initial step of progressive NAFLD pathogenesis.

Walnut consumption improves cardiovascular disease risk; however, to our knowledge, the contribution of individual walnut components has not been assessed. This study evaluated the acute consumption of whole walnuts (85 g), separated nut skins (5.6 g), de-fatted nutmeat (34 g), and nut oil (51 g) on postprandial lipemia, endothelial function, and oxidative stress. Cholesterol efflux (ex vivo) was assessed in the whole walnut treatment only. A randomized, 4-period, crossover trial was conducted in healthy overweight and obese adults (n = 15) with moderate hypercholesterolemia. There was a treatment × time point interaction for triglycerides (P < 0.01) and increased postprandial concentrations were observed for the oil and whole walnut treatments (P < 0.01). Walnut skins decreased the reactive hyperemia index (RHI) compared with baseline (P = 0.02) such that a difference persisted between the skin and oil treatments (P = 0.01). The Framingham RHI was maintained with the oil treatment compared with the skins and whole nut (P < 0.05). There was a treatment effect for the ferric reducing antioxidant potential (FRAP) (P < 0.01), and mean FRAP was greater with the oil and skin treatments compared with the nutmeat (P < 0.01). Cholesterol efflux increased by 3.3% following whole walnut consumption in J774 cells cultured with postprandial serum compared with fasting baseline (P = 0.02). Walnut oil favorably affected endothelial function and whole walnuts increased cholesterol efflux. These 2 novel mechanisms may explain in part the cardiovascular benefits of walnuts.

The effect of using increasing proportions of methylcellulose (MC) for the development of glycerol plasticized films based on high methoxyl pectin (HMP) (30:70, 50:50 and 70:30 w/w HMP:MC) and carrying L-(+)-ascorbic acid (AA) was studied with the purpose of achieving higher stability of AA and localized antioxidant activity at food interfaces. MC and 30:70 HMP:MC systems could not be casted. The shelf-life of the other AA-active films was assessed by storage at 25 C, constant relative humidity (RH: 33.3%, 57.7% and 75.2%) and vacuum conditions. The rate constant for AA hydrolysis increased with the RH and, hence, with water mobility. Browning and AA degradation rates were directly related. When stored at 75.2% RH, both decreased as MC proportion increased. Compared to HMP film, the highest proportion of MC (50:50 HMP:MC) showed the highest AA stabilization under vacuum and greater performance under air atmosphere. They also developed localized antioxidant activity preserving the tocopherol content of walnut oil. Fil: Perez, C. D.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: De'nobili, Maria Dolores. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

An analytical study on the fatty acids, physicochemical characteristics, phenolic compounds, tocopherol content and antioxidant activities of walnut oils extracted by different extraction methods (maceration, Mac; modified Bligh–Dyer, MBD; and cold-press, CP) was conducted. Antioxidant activity of oil was measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzthiazoline sulfonate) (ABTS) radical scavenging capacity and β-carotene bleaching assays. Results showed that fatty acid content was not influenced by extraction method. MBD method was found to be the best process for extracting oil with a favorable quality characteristics when compared to Mac and CP. Higher total phenolics content (TPC), ortho-diphenol content (ODC) and total tocopherol content (TTC) and DPPH and ABTS scavenging capacities were also obtained with MBD. According to both principal component and correlation analyses, TPC and ODC were correlated with the β-carotene bleaching activity and TTC was correlated with the ABTS of the oils extracted by the different methods in the current study.

An oil body dispersion (11.3% fat) was prepared by wet disintegration of walnuts and was then subjected to a two-step model of in vitro digestion. In a gastric environment, proteolysis by pepsin led to the destabilization and coalescence of the oil bodies. Aggregation of the coalesced oil bodies was apparent under a confocal microscope, with aggregates up to 275 μm in size. Pepsin-resistant peptides and proteins remained at the surface of the oil bodies, and some were further resistant to intestinal proteases. Under intestinal conditions, the hydrolysis of walnut triglycerides led to the spontaneous formation of a new type of multiple emulsions, ranging from 2 to 45 μm in size and with protein material inside the inner water droplets. Transmission electron microscopy revealed the presence of a liquid-crystalline phase of bile salts and lipolytic products at the surface of the oil droplets and some bile salt crystals at the surface of the inner water droplets.

Background: The role of herbal medicine is now well documented in preventing and controlling diabetes mellitus. The main aim of this study was to evaluate the effects of walnut oil consumption on lipid profiles of hyperlipidemic patients with type 2 diabetes. Methods: In a randomized, double-blind, placebo-controlled clinical trial, 100 hyperlipidemic type 2 diabetic patients aged 35–75 years were assigned to receive 15 cc Persian walnut oil or placebo every day for 90 days. The primary outcomes were the lipid profiles. Results: Consumption of walnut oil by type 2 hyperlipidemic diabetic patients resulted in a significant decrease in total cholesterol levels (treatment difference (TD)=−30.04, PP=0.021), low-density lipoprotein (LDL) level (TD=−30.44, PPP=0.06). Frequency of patients reaching a LDL level below 100 was higher in the case group (20 vs 0%). Conclusions: Addition of walnut oil in the daily diet of type 2 diabetic patients improves lipid profiles. Thus, it may be associated with a coronary artery disease risk factor modulation. Also, walnut oil may serve as a helpful natural remedy for hyperlipidemic patients with type 2 diabetes.

Background Prevalence of diabetes mellitus type 2 (DM) is increasing globally. Considering the potential role of poly-unsaturated fatty acids in prevention of DM type 2 and lipid profiles improvement, some studies have been carried out on walnut. However, there are no studies on control of blood sugar in DM type 2 patients using walnut. Objectives The current study aimed to evaluate the effect of walnut oil on blood sugar in DM type 2 patients. Methods This randomized control clinical trial was performed on 100 patients with DM type 2. For the experiment group (n = 50), walnut oil (15 g/day for three months) was added to their diet, while the control group (n = 50) did not undergo any interventions. Before initiation of the experiment and after the experiment, the systolic and diastolic blood pressure (SBP and DBP) levels, fasting blood sugar (FBS) and HbA1c were measured. Results The two groups were not significantly different for SBP, DBP, body weight, and Body Mass Index. HbA1c level decreased significantly in the experiment group by 7.86% ± 21.97 (P = 0.005) from 7.00 ± 1.08 before the intervention to 6.37 ± 1.29 after the intervention. Also, FBS level decreased significantly by 8.24% ± 16.77 (P = 0.001); from 158.37 ± 48.16 before the intervention to 137.91 ± 23.24 after the intervention in the experimental group. These changes in the control group were not significant. Conclusions Consumption of walnut oil (15 g/day for three months) was shown to improve blood glucose level but, no changes were noted for bodyweight and blood pressure in type two diabetic patients.

Among the nuts, walnut is characterized by its important amount of oil (60–65% of flesh weight). The oil extracted from walnut exhibits high contents of polyunsaturated fatty acids ϖ-6 (linoleic acid) and ϖ-3 (linolenic acid), as well as relevant amounts of tocopherols (vitamin E). However, the addition of this type of oil in processed food is not usual due to its low stability. To avoid this stability problem, walnut oil could be added to the processed food as its microencapsulated form, thus oil will be protected while food processing and released after consumption by the digestive process. In that way, this research work aims to study the in-vitro digestibility of microencapsulated walnut oil, considering different types of microcapsules, and the availability of ϖ-3 and ϖ-6 fatty acids and tocopherols after the microcapsules digestion. As result, it was found that protein-based microcapsules were highly digestible (90% of the encapsulated oil was released from the capsule after the in-vitro digestion). For both microcapsule models the amount of ϖ-3 and ϖ-6 fatty acids, and tocopherols were around 0.10, 0.50 and 0.20 mg/g of walnut oil respectively submitted to the in-vitro digestion.

The susceptibility of lipids to oxidation is one of the most fundamental problems in oil-in-water emulsions. A response surface methodology 5-level-3-factor central-composite rotatable design was applied to study the effects of key formula ingredients including walnut oil (WO, 3–6%, w/w), gum arabic (GA, 5–10%, w/w) and xanthan gum (XG, 0.05–0.15%, w/w) on lipid oxidation in walnut-beverage emulsions. During 30 days’ storage, the oxidation process was monitored by evaluating the peroxide value, anisidine value and total oxidation (Totox) value in different emulsion formulations. Use of XG as a stabilizer at high concentrations considerably inhibited the oxidation of WO in the prepared emulsions. The experimental data were satisfactorily fitted to quadratic models using multiple regression analysis. The optimum conditions to obtain the minimum peroxide (0.923 mequiv. O2/kg oil), anisidine (0.500) and Totox (2.347) values are met when a walnut-beverage emulsion is formulated with 3% WO, 10% GA and 0.12% XG.