Partial replacement of saturated fatty acids with almonds or walnuts lowers total plasma cholesterol and low-density-lipoprotein cholesterol
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2018, LWTCitation Excerpt :Among species of walnuts, the Persian walnut (Juglans regia L.) is the most cultivated species and the most commercially important) Vahdati, 2000). In addition, it has a high nutritional value because its kernel rich in protein, minerals, and lipids contains about 70% polyunsaturated fatty acids (Abbey, Noakes, Belling, & Nestel, 1994; Pribis et al., 2012), however the oxidation of these polyunsaturated fatty acids is linked to the emersion of unpleasant odors and flavors. Walnut is customarily eaten as a dried nut, but since the 1990s, it has been reported that fresh walnuts are more nutritious than dried ones (Cannella & Dernini, 2005; Jiang et al., 2015) and compared to dried walnuts, antioxidant and phenolic compounds are more abundant in fresh walnuts (Arcan & Yemenicioglu, 2009; Christopoulos & Tsantili, 2012; Manzocco, Calligaris, Mastrocola, Nicoli, & Lerici, 2001).