Most of the work on walnat health benefits is focused on their cardiovascular benefits. Several studies have emphasized the very favorable impact of walnuts on vascular reactivity, that is, the ability of our blood vessels to respond to various stimuli in a healthy manner.that is achieved through ample presence of antioxidant and anti-inflammatory nutrients, proper blood composition, correct balance in inflammation-regulating molecules, and proper composition and flexibility in our blood vessel walls. In fact, it has been found that walnuts can decrease LDL cholesterol, decrease total cholesterol, increased gamma-tocopherol, increased omega-3 fatty acids in red blood cells (alpha-linolenic acid), decrease aortic endothelin, improve endothelial cell function, decrease maximum platelet aggregation rate, decrease platelet activation, decrease C reactive protein (CRP), decrease tumor necrosis factor alpha (TNF-a).
Walnuts help reduce problems in metabolic syndrome. This consists of overlapping metabolic problems including excessive blood fats (triglycerides), high blood pressure, inadequate HDL cholesterol, and obesity (as measured by waist circumference, and/or body mass index).
Walnuts are rich in a wide variety antioxidant and anti-inflammatory nutrients. Anticancer research (breast and prostate cancer being the best studied) has shown that the antioxidant properties of walnuts help lower risk of chronic oxidative stress, and the anti-inflammatory properties help lower risk of chronic inflammation. Those are two types of risk, that, when combined, pose the greatest threat for cancer development.
Walnuts contain many anti-inflammatory nutrients including omega-3 fatty acids and phytonutrients (tannins, phenolic acids, flavonoids, quinones like juglone and other anti-inflammatory phytonutrients). These anti-inflammatory benefits can overshadow the high-calorie and high-fat risk posed by walnuts, which is considered a desirable food for support of weight loss and for prevention of obesity. Especially as obesity has been clearly identified by researchers as involving chronic, unwanted inflammation.
Protein 15,23 g 30,47%DRI
Carbohydrates 13,70 g 6,10%DRI
Fat-total 65,20 g
Dietary fiber 6,70 g 26,80%DRI
Calories 654 36,33%DRI
Omega 3 fats 9,07 g 377,67%DRI
Copper 1,60 mg 177,67%DRI
Manganese 3,40 mg 170%DRI
Molybdenum 29,0 mcg 65,67%DRI
Biotin 19 mcg 63,33%DRI
Aerobic Total Plate Count (PCA-agar): 1.2 x 102 cfu/g
Anaerobic Total Plate Count (Brewer’s anaerobic agar): 9 x 101 cfu/g
Yeasts and Molds (PDA): 4 x 101 cfu/g
Lactic acid bacteria (MRS agar): <101 cfu/g
Gram- , Lactose fermenters (Mc Conkey agar) : <101 cfu/g
Gram- , Lactose non fermenters (Mc Conkey agar) : <101 cfu/g
E. coli (Eosin Methylene blue agar): <101 cfu/g
Micrococcaceae (Mannitol salt agar): 7 x 101 cfu/g
S. aureus (Baird-Parker agar) : <101 cfu/g
L. monocytogenes (Ottaviani and Agosti Listeria agar): <101 cfu/g
Salmonella (Rappaport-Vassiliadis, Salmonella-Shigella agar, TSI slant): <101 cfu/g