Akademik Veri Yönetim Sistemi
CURRENT APPROACHES ON SCIENTIFIC STUDIES, Prof. Dr. Ahmet KAZANKAYA Assist. Prof. Dr. Mevlüde Alev ATEŞ, Editör, İksad Yayınevi, Ankara, ss.3-33, 2024
Walnut is a type of fruit that has been consumed globally for many years and it is also an important source of commercial income for many countries. The walnut, which belongs to the species Juglans regia L., is cultivated especially in regions such as Anatolia and Iran and has wide usage worldwide (Zhao et al., 2017; Demir et al., 2018). Turkey holds a significant position in walnut production and is a country with a deep-rooted tradition in horticulture. Its geographical location makes Turkey the homeland of many fruit species, making it a rich resource in terms of biodiversity (Ercişli et al., 2012). The world's walnut production is around 3.5 million tons. Turkey, which has an important position in walnut cultivation, ranks fourth in the world walnut production after China, the USA, and Iran. Turkey contributes 9.28% of the world's production with an annual output of 325,000 tons (Nadeem, 2021).
In recent years, there has been increasing interest in natural foods, and within this trend, fruits that are natural sources of antioxidants have come to the fore. Walnut is a food that stands out with its rich nutritional content and popularity. With the growing awareness of the importance of healthy eating and natural foods, plant-based foods, especially nuts like walnuts, are increasingly attracting attention due to their positive effects on human health (Qamar et al., 2020).
Nutritionists and researchers emphasize that walnuts are an important source for health. Walnuts contain nutrients such as protein, healthy fats, minerals, and vitamins. In particular, walnuts are a rich source of protein and contain many of the essential amino acids required by the body. Additionally, walnuts are rich in healthy fats, especially unsaturated fatty acids, which are beneficial for heart health. In terms of minerals, walnuts contain manganese, copper, magnesium, and phosphorus. Walnuts, which are also rich in vitamins, are an important source of vitamin E and B group vitamins. With the combination of these nutritional components, walnuts support a healthy nutritional regime when consumed regularly (Martínez et al., 2010).
Epidemiological and clinical studies indicate that regular walnut consumption can have various positive effects on health. These studies reveal the potential benefits of walnuts in the treatment and prevention of common health issues such as cancer, obesity, diabetes, cardiovascular diseases, and other chronic disorders. For example, the antioxidant properties associated with Walnut is a type of fruit that has been consumed globally for many years and it is also an important source of commercial income for many countries. The walnut, which belongs to the species Juglans regia L., is cultivated especially in regions such as Anatolia and Iran and has wide usage worldwide (Zhao et al., 2017; Demir et al., 2018). Turkey holds a significant position in walnut production and is a country with a deep-rooted tradition in horticulture. Its geographical location makes Turkey the homeland of many fruit species, making it a rich resource in terms of biodiversity (Ercişli et al., 2012). The world's walnut production is around 3.5 million tons. Turkey, which has an important position in walnut cultivation, ranks fourth in the world walnut production after China, the USA, and Iran. Turkey contributes 9.28% of the world's production with an annual output of 325,000 tons (Nadeem, 2021).
In recent years, there has been increasing interest in natural foods, and within this trend, fruits that are natural sources of antioxidants have come to the fore. Walnut is a food that stands out with its rich nutritional content and popularity. With the growing awareness of the importance of healthy eating and natural foods, plant-based foods, especially nuts like walnuts, are increasingly attracting attention due to their positive effects on human health (Qamar et al., 2020).
Nutritionists and researchers emphasize that walnuts are an important source for health. Walnuts contain nutrients such as protein, healthy fats, minerals, and vitamins. In particular, walnuts are a rich source of protein and contain many of the essential amino acids required by the body. Additionally, walnuts are rich in healthy fats, especially unsaturated fatty acids, which are beneficial for heart health. In terms of minerals, walnuts contain manganese, copper, magnesium, and phosphorus. Walnuts, which are also rich in vitamins, are an important source of vitamin E and B group vitamins. With the combination of these nutritional components, walnuts support a healthy nutritional regime when consumed regularly (Martínez et al., 2010).
Epidemiological and clinical studies indicate that regular walnut consumption can have various positive effects on health. These studies reveal the potential benefits of walnuts in the treatment and prevention of common health issues such as cancer, obesity, diabetes, cardiovascular diseases, and other chronic disorders. For example, the antioxidant properties associated with walnut consumption can help inhibit the growth of cancer cells and reduce inflammation. Moreover, as a fiber-rich food, walnuts can assist in managing metabolic diseases like obesity and diabetes. Furthermore, the high antioxidant content of walnuts can prevent the development of cardiovascular diseases and support heart health. Therefore, these epidemiological and clinical studies demonstrate that regular walnut consumption can play a significant role in overall health (Berkey et al., 2012; Crovesy et al., 2021; Anwar et al., 2020; de Souza et al., 2017).
Walnut is a significant source in terms of antioxidant potential, and this feature is associated with antioxidant phenolic compounds. Antioxidant phenolic compounds fight free radicals by preventing cellular damage and can reduce the effects of oxidative stress. These compounds can prevent the development of various diseases and provide positive effects on overall health. Additionally, the richness of walnuts in organic acids enhances their antioxidant properties and encourages their use for pharmacological purposes. The antioxidant properties of organic acids can be effective in reducing cellular oxidative stress and can play a protective role in health. Moreover, the high content of unsaturated fatty acids in walnuts, particularly oleic acid, linoleic acid, and linolenic acid, is also considered an important source in terms of nutrition. These fatty acids can support cardiovascular health, improve blood lipid profiles, and reduce inflammation. Thus, the antioxidant and fatty acid content of walnuts can provide positive effects on health in various ways (Cosmulescu et al., 2015; Ürün et al., 2021).
Walnut attracts attention with its long history of use not only in nutrition, but also in traditional folk medicine and in the cosmetic and pharmaceutical industries. The reasons behind the use of walnuts in these areas are the health effects of the various compounds it contains. These compounds can generally be divided into various subcategories such as phenolic acids, saponins, quinones, alkaloids, flavonoids, butyl phenyl ether, coumarin, tannic acid and polysaccharides. Phenolic acids have antioxidant properties and can reduce cellular damage. Saponins may exhibit anti-inflammatory and anti-carcinogenic properties. Quinones may have antimicrobial activity, while alkaloids may have a variety of pharmacological effects. Flavonoids may have antioxidant and anti-inflammatory properties. Butyl phenyl ether may exhibit antioxidant and antimicrobial activity.