Tree nuts are globally consumed. Their kernels are calorie-rich, nutrient-dense foods and contain several bioactive and health-promoting components. While some nut crops have expanded through the world since ancient times (almond, hazelnut, walnut), more recently, there has been a parallel development of underexploited promising species (Brazil nut, macadamia, pecan). Nut kernels have high lipid content, ranging from 40% to 80% depending on nut species and varieties. In general, nut oils contain significant proportions of nutritionally and medicinally desirable fatty acids and nutraceutical compounds (sterols, tocopherols, and other phenolics). A considerable genetic variability in oil content and composition is present in nut genetic resources worldwide. This suggests the possibility of different breeding lines focused to enhance oil yields, chemical and quality traits. Regarding extraction, screw-pressing is suitable to achieve high oil recovery and good quality standards, but seed materials should be conditioned appropriately. Seed moisture content and pressing temperature appear as key variables to enhance oil recovery. This article presents an overview on chemical profiles, mechanical extraction, and quality concerns of oils from the most widely produced tree nut crops. The revision is also aimed at identifying areas where knowledge is insufficient and to set priorities for further research. Practical applications: The review updates and increases knowledge about oils from tree nut genetic resources, encompassing genetic variability and environmental effects on oil yield and compositional traits. It also analyzes findings regarding oil extraction and provides useful insights to establish better conditions for achieving sustainable oil yields and good quality standards.

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Vegetable infusions (VI) are one of the main phenolic sources for humans. They may act as antioxidants in the central nervous system, but data about their effect are insufficient. The main objective of the study was to determinate the effects of oral VI of Argentinean plants on phenolic concentration and redox homeostasis in different murine encephalic regions. Redox changes (peroxides -HP-, anion superoxide -SO- and γ-glutamyltranspeptidase activity) and tissue phenolics were assessed in Balb/c mice of both sexes treated with the following VI extracts: Lantana grisebachii Seckt. var. grisebachii (Verbenaceae) (LG), Aspidosperma quebracho-blanco Schltdl. (Apocynaceae) (AQB), and Ilex paraguariensis A. St.-Hil. (Aquifoliaceae) (IP). Brain (telencephalon and diencephalon), midbrain, brainstem, and cerebellum were studied (analysis of variance, P < 0.05). A redox homeostasis depending on an appropriate phenolic balance was detected after marker analysis. Under situations without exogenous challenges, the excessive or deficient levels were deleterious on each region. This finding was confirmed independently of the utilized phytoextracts. LG and AQB caused such phenolic imbalance and triggered oxidative stress. IP group showed region-specific differential redox effects. Overall, the last extract exhibited the best redox profile when the complete encephalon was analyzed. Since this plant has sanitary impact due to its high human intake, new studies about it are warranted.

Lung carcinoma is one of the most common cancers and has a high mortality.Recently, we showed that it produces neurological paraneoplastic syndrome, with Ilex paraguariensis (IP) extract exerting palliative effects due to its content of phenolic compounds. It is possible, therefore, that these diet agents can arrive at the brain and exert neuroprotection, after the oral intake of IP. Here, the aim was to investigate the protective role of bioavailable IP compounds on the telencephalon and diencephalon in lung adenocarcinoma-bearing BALB/cJ males. Mice aged 2 months were treated for 3 weeks with 0-100 IP mg·kg −1 ·day −1 . HPLC-UV revealed the presence of chlorogenic acid and quercetin in brain regions, liver, and tumour, in an IP dosedependent manner. Brain was also evaluated histologically, and interleukin-6 was measured by ELISA. Chlorogenic acid was the major compound found in brain, whereas quercetin was observed at the diencephalon to a lesser extent. Both compounds were involved in IP dose-dependent diencephalic interleukin-6 reduction. Histology suggested cellular protection with less apoptosis in chlorogenic-exposed areas.Taken together, chlorogenic acid and quercetin from dietary IP were bioavailable and bioactive in brain, thereby attenuating lung cancer-related neuroinflammation and damage. These findings support plant-based strategies to improve prognosis. KEYWORDS chlorogenic acid, high performance liquid chromatography, interleukin-6, paraneoplastic syndrome, quercetin

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BACKGROUND: The peanut skin (PS) is considered as an industrial waste with undervalued applications. Although several studies report potent antioxidant capacities of PS phenolics, the effectiveness in highly unsaturated lipid systems has not yet been evaluated. The objectives of the present study were two-fold: (i) to characterize a PS phenolic extract (PSE) obtained by means of a green technology and (ii) to evaluate its antioxidant efficacy on pure chia oil and chia oil in water (O/W) acid emulsion.RESULTS: PSE was composed mainly of monomeric and condensed flavonoids (procyanidin and proanthocyanidin oligomers). PSE displayed strong antioxidant properties as measured by different reducing power and radical scavenging capacities [IC 50 = 0.36 ∼g dry extract (DE) mL −1 for ferric reducing antioxidant power; IC 50 = 4.96 ∼g DE mL −1 for 2,2-diphenyl-1-picrylhydrazyl (DPPH) • ; IC 50 = 6.01 ∼g DE mL −1 for 2,2 0 -azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) •+ ; IC 50 = 2.62 ∼g DE mL −1 for HO • ]. It also showed high antioxidant efficacy when tested in pure chia oil under accelerated oxidation conditions (Rancimat, 100 °C). When added to the O/W emulsions maintained at 40 °C for 15 days, the PSE was more effective than a synthetic antioxidant (tert-butylhydroquinone) with respect to minimizing the formation and degradation of lipid hydroperoxides.CONCLUSIONS: The antioxidant efficacy of PSE was primarily attributed to the abundance of compounds with a high number of phenolic-OH groups. Because they were found to cover a relatively wide range of partition coefficients, the antioxidant properties could be also enhanced by effect of both interfacial and solubility phenomena. All of these features allow the potential use of PSE as a natural antioxidant in different types of foods, including acid emulsion systems.

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