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Nuts and oxidation: a systematic review.

Patricia López-Uriarte¹, Mònica Bulló, Patricia Casas-Agustench

¹Human Nutrition Unit, Hospital Universitari Sant Joan de Reus, IISPV, Universitat Rovira i Virgili, Reus, Spain.

Nutrition Reviews

|August 26, 2009

Summary

Nuts, rich in antioxidants, may help reduce oxidative stress. This review examines studies on how nut consumption impacts oxidation, potentially benefiting cardiovascular health.

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Area of Science:

Nutrition Science
Biochemistry
Cardiovascular Health

Background:

Nuts are recognized for their potential in preventing cardiovascular disease.
High fat content in nuts raises concerns about lipid oxidation.
Nut skins possess antioxidant properties, prompting research into their effects.

Purpose of the Study:

To review in vitro and in vivo studies on the impact of nut consumption on oxidative stress.
To analyze the relationship between nut intake and markers of oxidation.
To evaluate the overall effect of nuts on oxidative balance in biological systems.

Main Methods:

Systematic review of in vitro studies.
Analysis of in vivo studies in animal models.
Evaluation of human clinical trials investigating nut consumption and oxidative stress.

Main Results:

Studies indicate that nut consumption can modulate oxidative stress markers.
Antioxidants in nut skins appear to play a significant role in mitigating oxidation.
Evidence suggests a net beneficial effect of nuts on oxidative balance.

Conclusions:

Nut consumption, particularly due to their antioxidant components, shows promise in managing oxidative stress.
Further research can elucidate specific mechanisms and optimal intake levels for cardiovascular benefits.
Nuts represent a valuable dietary component for promoting health and potentially reducing disease risk.