Professor Wei Zhaojun's team at Northern National University published a review in the top international food journals

Recently, professor Wei Zhaojun's team at Northern National University published an online review entitled "Exploration of walnut components and their association with health effects" in the top international food journal, which systematically describes the latest research advances in the functional composition of walnuts and their impact on human health. Dr. Zhai Zhixuan of The Northern National University and Zhang Yige, a master's student at Hefei University of Technology, are the first authors of the article, while Professor Wei Zhaojun and Dr. Shang Yafang of the Northern National University/Hefei University of Technology are the first authors of this article.background:
nutritional and functional properties of walnuts have been recognized in the industry and play a vital role in the functional food market. In recent years, the use of walnuts in the nutritional properties and promote the role of health, and walnut lipid properties have attracted wide attention of scientists. The researchers shed light on the physiological functions of polyphenols, vitamins and other components in different parts of walnut blossoms, skins and nuts. The role of eating walnuts in a range of diseases, including cancer, intestinal malnutrition, cardiovascular disease and neurodegenerative diseases, has also been widely reported.
key findings and conclusions:
This paper reviews the latest findings on the composition, classification, extraction methods, and in vivo and clinical functions of different parts of walnuts. It is concluded that eating walnut-rich foods has a significant improvement effect on chronic diseases, and the process is antioxidant and anti-inflammatory effects produced by the synergy or individual action of different components of walnuts. These studies will open up new ways to enhance the impact of walnuts on human health and accelerate the development and utilization of walnuts in functional foods.
point:
The lipid characteristics of walnuts have a series of biological characteristics and promote health.
emphasizes the diverse composition of different parts of walnuts and their physiological significance.
highlights the potential effects of eating walnuts on cancer, intestinal health, cardiovascular disease and neurodegenerative diseases.
-rich diet can improve the body's antioxidant and anti-inflammatory effects.
Graphic abstractForeword:
are plant-based food ingredients rich in a variety of nutrients. Nuts have become an important part of a healthy diet as people pay more and more attention to health. Nuts such as hazelnuts, almonds, Brazil nuts, pistachios, cashews, walnuts and Hawaiian fruits, as well as peanut-based beans, are rich in protein, lipids, minerals and vitamins, suitable as a high-nutrition food ingredients. Epidemiological and clinical reports indicate that regular consumption of nuts can improve a variety of health conditions, such as cancer, obesity, diabetes, cardiovascular disease and chronic diseases. The beneficial effects of eating walnuts on human health also depend on short- and long-term consumption, and proper consumption of walnuts can effectively improve dietary quality and nutritional levels.
walnuts are divided into distracted wood, walnut skin, walnut flowers, walnuts and so on. Walnuts are nutritious, and according to previous reports, their nutritional properties are largely due to a wealth of bioactive compounds such as sterols, dietary fiber, polyphenols, proteins, and essential fatty acids. Walnuts are not only used as health food for human consumption, but also for folk medicine as well as in the cosmetics and pharmaceutical industries. The compounds in walnuts are divided into many categories, such as phenolic acid, saponin, carbide, alkaloids, flavonoids, butyl benzene ether, coumercate, tannins and polysaccharides. Walnuts are also rich in omega-3 fatty acids α-flax acid (ALA) and 6-7% dietary fiber. The phenolic compounds in walnuts are essential antioxidants for walnut anti-cancer, anti-inflammatory, antibacterial, anti-aging, antifellar, neuropulation and other functions. For example, treatment with phenolic compounds can help improve endo-endo-oxidative remission systems to prevent skin aging. In addition, walnut intake can also cause changes in the nutritional composition of the gut microbiome, with different bacterial community associated with many chronic diseases, including cancer, heart disease and brain health. Studies have shown that adding the right amount of walnuts to your diet can prevent colon cancer by interfering with changes in the gut microbiome.
different extraction methods have a great influence on the polyphenol extraction rate of walnuts. Water, hexane, petroleum ether, methanol, ethanol, acetone, benzene, orthanol, ethyl acetate, chloroform and dichloromethane can all be used in the extraction solvents of walnut polyphenols. The report reported that methanol and petroleum ether were used as solvents to extract total phenol from walnut skins, leaves and walnut nuts, and proved that methanol walnut extracts had the highest total phenol content and DPPH removal activity. Using ultrasonic-assisted extraction method (using 50% ethanol/water mixture as solvent) to extract compounds from walnut shells, the results show that ultrasonic treatment can increase the permeability of solvents and obtain the highest extraction rate.
, this review focuses on the main ingredients and functions of walnuts and the prospects associated with walnut consumption. The direct development of walnut functional food and its development in the pharmaceutical industry determine the impact of walnuts on human health. In addition, we discussed the potential mechanisms of walnuts for various diseases and the effects of eating walnuts on the improvement of human gut microorganisms. These studies will lay the foundation for enhancing the impact of walnuts on human health and accelerate the development and utilization of functional foods.
conclusions and prospects:
walnuts are considered heart-healthy recreational foods and food additives, walnuts contain a large number of phytochemicals, fat-soluble bioactive substances, nutrients and non-nutritional antioxidants, these ingredients not only provide basic nutritional functions, but also because of their physiological function on the human body to become an excellent choice of medicine. Walnuts are nutritious, and even thin inner skins have a high nutritional content and antioxidant effect. This review summarizes walnut polyphenols and their role in disease prevention and treatment. The molecular mechanism of walnut polyphenol function is mainly studied by in vitro model, and further research on bio-utilization and in vivo efficacy is needed to clarify the exact mechanism of the function of these bioactive substances. We have studied the reports and stressed the importance of including walnuts in a healthy diet, which can further increase consumer focus on the prevention and control of multiple diseases.
studies have shown that oxidative stress and inflammatory processes are key factors in the development of various diseases, and that the different functional components of walnuts play an added or synergistic role in suppressing oxidative stress and inflammation. The antioxidant mechanism of walnuts is to enhance antioxidant capacity by reducing free-base content. A large body and clinical data suggest that long-term consumption of walnuts can improve cognitive function and reduce the risk of other diseases such as cardiovascular disease, depression, dementia and type 2 diabetes. Numerous studies have suggested that the right amount of walnuts be added to the diet as a reasonable nutritional improver to effectively prevent metabolic disorders.
based on the available data, this paper systematically summarizes the different ingredients and related functions in various parts of walnuts, and we also need to carry out long-term consumption of walnuts and their efficacy assessment. Although the active compounds of walnut polyphenols and their potential functions are now tentatively identified, the function of polyphenols in walnuts needs further study.
original link:

The author of the
: Wei Zhaojun
Wei Zhaojun was born in November 1970, Ph.D., professor, doctoral tutor. Dean, School of Biological Sciences and Engineering, Northern National University, and Professor, School of Food and Bioengineering, Hefei University of Technology. Member of the Steering Committee of food science and engineering majors of the Ministry of Education, member of the Steering Committee of the Ministry of State Government, outstanding talents of the Ministry of Education in the new century, winner of the Anhui Outstanding Youth Fund and special professor of Huangshan Scholars, chairman of the Strategic Alliance for Technological Innovation in the agricultural and forest-specific food processing industry in Anhui Province, and chairman of the Hefei Nutrition Society. National Natural Science Foundation of China, Ministry of Education Science and Technology Project, National Fund for Study Abroad, Zhejiang Natural Science Foundation and other evaluation experts, National Science and Technology Progress Award, Ministry of Education Science and Technology Progress Award and other evaluation experts, Trends in Food Science and Technology, Food Chemistry, Industrial Crops and Products and other domestic and foreign more than 50 journal reviewers. Frontiers in Nutrition Deputy Editor, Current Topics in Nutraceutical Research Associate Editor, Agri-Waste and Agri-Byproduct Journal Editor, Food and Chemical Toxicology Guest Editor, Food Science Editorial Board; He presided over more than 30 scientific research projects such as the National Natural Science Foundation of China and major special projects in science and technology in Anhui Province. More than 180 high-level papers have been published by first- or correspondent authors at Grinds in Food Science and Technology, Food Chemistry, Industrial Crops and Products, Food and Chemical Toxicology. The research direction is the functional food processing and the expression regulation of the function gene of the macro-nuclear organism.
Avon,
, lecturer/master's tutor, born in December 1984, Ph.D. Representatives of the 16th National People's Congress of Xuanzhou District, Xuancheng, Anhui Province. Mainly engaged in special agricultural products processing and functional food development research. Has presided over and participated in the National Natural Science Foundation of China, Anhui Province Natural Science Foundation, Anhui Province, major science and technology projects and Anhui Province science and technology projects, in the Critical Reviews in Food Science and Nutrition, Food Chemistry published more than 20 high-level papers in domestic and foreign journals, applied for more than 10 national invention patents, Food Chemistry and other domestic and foreign journal review experts.
first author introduced
Zhizhizhi
Zhai Zhixuan, female, 1982 student, doctor, lecturer, master's tutor. He received his bachelor's degree, master's degree and doctorate degree from Suzhou University of Science and Technology, Ningxia University and Hefei University of Technology, and is currently the head of the Department of Bioengineering of the School of Biological Sciences and Engineering of Northern National University. Mainly engaged in agricultural products after storage and preservation, wine brewing and processing and other aspects of research. He presided over more than ten scientific research projects, such as the National Science and Technology Support Project, the Natural Science Foundation Project of the Autonomous Region, the Science and Technology Support Project of the Autonomous Region, the Key Research and Development Project of the Autonomous Region, and the Ningshan Cooperation Project. More than 30 high-level papers were published by first- or co-authors in journals such asTrends in Food Science and Technology, Critical Reviews in Food Science and Nutrition, Food Chemistry, Food and Chemical Toxicology.
Zhang Yige,
graduated from Hefei Normal College with a bachelor's degree in chemistry in 2018. He is currently studying food engineering at the School of Food and Bioengineering, Hefei University of Technology. During the master's degree, the main research direction is the key technical research of walnut large-scale deep processing, including the extraction, identification, walnut functional drinks, the development of new products of walnut polyphenols and the application of walnut polyphenols in food.
(The article "Exploration of walnut components and their association with health effects" was published online
Critical Reviews in Food Science and Nutrition
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