Walnut as a potential natural anticholesterolaemic and a source of antioxidant compounds

The frequent nut intake has been associated with lower rates of cardiovascular diseases in several large cohorts observational studies and with a consistent hypocholesterolaemic effect in numerous controlled short-term nut feeding trials [1]. The reduction of total and low-density lipoprotein (LDL) cholesterol observed in those studies, has been attributed both to the high contents of monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in the diet supplemented with nuts, as well as with the presence of several bioactive compounds in this food [1]. Although walnuts are rich in fat, its fatty acid composition is considered to be healthy due to the predominance of PUFA, presenting one of the highest α-linolenic acid content among the whole food edible plants. It has been suggested that MUFA and ω-3 PUFA consumption are related to total and LDL cholesterol decrease, possibly due to the enhancement of receptor-dependent hepatic clearance of LDL [1].

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