A Review on the Potential Human Health Benefits of the Black Walnut: A Comparison with the English Walnuts and Other Tree Nuts

Abstract

The aim of this review was to evaluate the potential human health benefits of the Black walnut by comparing its compositional similarities and differences with other nuts, particularly the English walnut. The Black walnut contains higher levels of monounsaturated fatty acids and antioxidants, such as the polyphenols and γ-tocopherol, compared to English walnut. These components have been correlated with the prevention and/or attenuation of several types of diseases, including cancer, diabetes, and neurodegenerative conditions. Other nutrients that are also present in the Black walnut include dietary fiber, folate, phytosterols, protein, melatonin, etc., which have been linked with multiple human health promoting properties. Based primarily on its phytochemical composition, the Black walnut is a potentially potent, yet critically understudied, dietary system for promoting human health.

Polyphenolic Profiling of Forestry Waste by UPLC-HDMSE

“…This supports historical reports of their use for treating a range of human diseases [23]. The relative abundance of forestry products, therefore, makes them a suitable target for bulk extraction of polyphenols for use in the food and beverage industry and in pharmaceutical and nutraceutical production [24][25][26]. The concentration and types of polyphenols, however, is known to vary widely between tree species [27,28].…”

Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour

“…Usually, the roasting procedures have been associated with a decrease in tocopherol content . However, in these flours the content of tocols remained high in all samples, especially γ‐tocopherol, which is one of the main antioxidant compounds of plants and exhibits more potent and effective antioxidant effect compared to α‐tocopherol; a higher intake of this compound was successfully correlated with a lower risk of cancer and cardiovascular diseases . Thus, tocol content can contribute to increasing the flour antioxidant properties and, for that matter, their oxidative stability, even when walnuts were subjected to a roasting treatment.…”

Carbon and nitrogen accumulation within four black walnut alley cropping sites across Missouri and Arkansas, USA

“…Black walnut (Juglans nigra L.) is indigenous to eastern North America and is well known for its highvalue timber and edible nut production (Câmara and Schlegel 2016;Chenoweth 1995;Wolz and DeLucia 2019). The species is often cultivated and managed for lumber and veneer production, while intensive orchards of trees grafted to improved cultivars specifically for nut production are emerging (Reid et al 2009).…”