1. Walnuts and Cardiovascular Disease Christa Hinkein

2. Introduction CVD is leading cause of death in both men and women in the United States, killing 600,000 people/year and costs over 108 billion dollars (CDC, 2013) To reduce this risk, a diet low in saturated fat and cholesterol should be consumed Tree nuts are a great point of interest for this diet

3. Tree Nut Composition Composed of protein, carbohydrates, fat, fiber, essential vitamins/minerals Unique fat profile of monounsaturated and polyunsaturated fatty acids, 50-75% (Vinson and Cai, 2012) All tree nuts are high in phytochemicals, especially walnuts (Vinson and Cai, 2012)

4. Walnut Composition highest amount of PUFA and alpha-linolenic and linoleic acid when compared to other tree nuts (Banel, Hu, 2009) Associated with reduced lipid peroxidation, improved plasma antioxidant capacity, anti- inflammatory capabilities, and anti-proliferative effects (Bolling, Chen, Blumberg, 2011)

5. Walnut Composition

6. A ntioxidants and Phytochemicals in Walnuts Antioxidants- molecules necessary to exist in the body to inhibit oxidation of other molecules (Gropper and Smith, 2013) ‘Phytochemicals’- Broad term for small, non- essential nutrients with positive health-promoting benefits (Bolling, et al, 2011). Widely distributed in plants and highly elevated in tree nuts

7. Organization of Phytochemical classes

8. Antioxidants and phytochemicals in walnuts Antioxidant and phytochemical activity depend on the processing such as skin removal, roasting, raw, and storage condition (yang, lui, Halim, 2009) Tocopherols and phenolic compounds are extremely high in walnuts and act as antioxidants (Bolling, et al, 2011)

9. Levels of phytochemicals and antioxidants Highest in antioxidant and phytochemical activity when compared to all other nuts (Vinson et al, 2012 and Yang et al, 2009)

10. Levels of phytochemicals and antioxidants Raw and roasted walnuts were both significantly higher in free and total polyphenols than all other nuts p<.002 (Vinson et al, 2012) 28.4g of raw walnuts could provide 575mg of polyphenols Gallic Acid levels were significant p<.002 and in high qualities of 1625mg/100g

11. Levels of phytochemicals and antioxidants Highest flavonoid content (Yang et al, 2009) Proanthocyanidin content of 67mg/100g Highest in soluble-free phenolic and total phenolic content when compared to all other nuts p<.005 (Yang et al, 2009) Total phenolic concentration=1580.5mg/100g

12. Comparing these numbers to other food “This amount of polyphenols is greater than the daily sum of the antioxidants provided by fruits and vegetables combined” (Vinson et al, 2012) 15x the antioxidants efficacy of Vitamin E and over 8,000 mg of Vitamin C in 100g of walnuts (Vinson et al, 2012)

13. Cholesterol benefit of Walnuts According to the Nurse’s Health Study: “20% of their daily energy was from walnuts, 31% of energy from fat of which 6% came from SFA and 16% from PUFA, was compared to a standard diet that provided 30% of energy from fat, of which 10% SFA and 10%PUFA...Total Cholesterol and LDL decreased significantly by 12% and 18% respectively” (Ros, 2010).

14. Discussion Every nut has its purpose in the diet but not all nuts are for heart health Walnuts significantly lowered the risk of both fatal and nonfatal CVD (Vinson et al, 2012) 100-200g of walnuts can significantly reduce LDL and TC levels and provide antioxidant and phytochemicals which add benefits to the body 100g of walnuts = 600 calories with no evidence of weight gain (Bolling et al, 2011)

15. References Banel, D., Hu, F. (2009). Effects of walnut consumption on blood lipids and other cardiovascular risk factors: a meta-analysis and systemic review. American Journal of Clinical Nutrition, 90, 1-8. DOI: 10.3945/ajcn.2009.27457 Bolling, B., Chen, S., McKay, D., Blumberg, J. (2011). Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, and walnuts. Nutrition Research Reviews, 24, 244-275. DOI: 10.1017/S095442241100014X Bolling, B., McKay, D., Blumberg, J. (2010). The phytochemical composition and antioxidant actions of tree nuts. Asia Pac Journal of Clinical Nutrition, 19(1), 117-123. CDC. (2013). Center for Disease Control Heart Disease Facts. Retrieved from http://www.cdc.gov/heartdisease/facts.htmhttp://www.cdc.gov/heartdisease/facts.htm Chen, C., Blumberg, J. (2008). Phytochemical composition of nuts. Asia Pac Journal of Clinical Nutrition, 17, 329-332. Gropper, S., Smith, J., (2013). Advanced Nutrition and Human Metabolism. 20 Davis Drive, Belmont, CA. Wadsworth. Vinson, J., Cai, Y. (2012). Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits. Food Function, 3(2), 134-140. DOI: 10.1039/c2fo10152a Yang, J., Liu, R., Halim, L. (2009). Antioxidant and anti-proliferative activities of common edible nut seeds. LWT Food Science and Technology, 42, 1-8. DOI: 10.1016/j/Iwt.2008.07.007