Chronic and acute effects of walnuts on antioxidant capacity and nutritional status in humans: a randomized, cross-over pilot study.

McKay, Diane L.
Chen, C-Y Oliver.
Yeum, Kyung-Jin.
Matthan, Nirupa R.
Lichtenstein, Alice H.
Blumberg, Jeffrey B.
2010

Background: Compared with other common plant foods, walnuts (Juglans regia) are consistently ranked among the highest in antioxidant capacity. In vitro, walnut polyphenols inhibit plasma and LDL oxidation, while in animal models they lower biomarkers of oxidative stress and raise antioxidant capacity. A limited number of human feeding tri... read more

Permanent URL
http://hdl.handle.net/10427/010000
Original publication
McKay, Diane, C-Y Oliver Chen, Kyung-Jin Yeum, Nirupa R. Matthan, Alice H. Lichtenstein, and Jeffrey B. Blumberg. "Chronic and acute effects of walnuts on antioxidant capacity and nutritional status in humans: a randomized, cross-over pilot study." Nutrition Journal 9, no. 1 (12, 2010): 1-10.
ID: tufts:17456
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