Effect of a walnut meal on postprandial oxidative stress and antioxidants in healthy individuals.

ABSTRACT:

Background

In vitro studies rank walnuts (Juglans regia) among the plant foods high in antioxidant capacity, but whether the active constituents of walnuts are bioavailable to humans remains to be determined. The intention of this study was to examine the acute effects of consuming walnuts compared to refined fat on meal induced oxidative stress. At issue is whether the ellagitannins and tocopherols in walnuts are bioavailable and provide postprandial antioxidant protection.

Methods

A randomized, crossover, and controlled-feeding study was conducted to evaluate a walnut test meal compared to one composed of refined ingredients on postprandial serum antioxidants and biomarkers of oxidative status in healthy adults (n = 16) with at least 1 week between testing sessions. Follow

SUBMITTER: Haddad EH 

PROVIDER: S-EPMC3893411 | biostudies-literature | 2014 Jan

REPOSITORIES: biostudies-literature