Recent advances on the effect of nut consumption on cognitive improvement

Abstract

Cognitive disorders, including dementia, Parkinson's and Alzheimer's disease, pose significant public health issues. Preventing/delaying their onset is essential as effective medical treatments are unavailable. Nuts contain bioactive compounds, including fatty acids, macronutrients such as proteins and dietary fibers, micronutrients, and polyphenols; these act synergistically preventing age‐related diseases. Epidemiological investigations have established that high nut consumption reduces cognitive impairment risk, suggesting it is useful for cognitively impaired individuals; however, clinical data on the effects of nut consumption on cognitive function are lacking. This review summarized nut consumption effects on oxidative stress, inflammatory response, and gut microbiota. Nuts reduce oxidative stress; their active substances, including glansreginin A, proanthocyanidins, quercetin, and nut oil, have significant anti‐inflammatory effects. Furthermore, they comprise complex mixtures, which synergistically induce beneficial changes in the intestinal microbial community.

Transcriptomic Analyses Reveal the Effects of Walnut Kernel Cake on Adipose Deposition in Pigs

“…Walnuts are rich in antioxidants, such as vitamin E, polyphenols and antioxidant enzymes, which help neutralize free radicals, reduce oxidative stress damage, and improve the body's antioxidant capacity [6]. Some studies suggest that walnut consumption may help improve cognitive function and brain health [7]. Components such as omega-3 fatty acids and antioxidants in walnuts are thought to be beneficial to brain function [8,9].…”