Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents
Gabriela Polmann, Vinícius Badia, Renan Danielski, Sandra Regina Salvador Ferreira, Jane Mara Block
Abstract
This review provides information on nutritional characteristics, extraction techniques, bioactive compounds, bioavailability and bioaccessibility through in vitro and in vivo assays on nuts and food products obtained from walnuts, such as almonds, walnuts, cashew nuts, pistachios, hazelnuts, walnuts, walnuts, macadamia nuts, Brazil nuts, pine nuts and peanuts. The influence of the consumption of these nuts on human health was carried out through a meta-analysis. Data meta-analysis indicated that nut consumption has a positive effect on total cholesterol, high-density lipoprotein, and low-density lipoprotein levels in the population. Although there are promising studies, more research is needed to determine the beneficial effects of these nuts when applied to products.Abbreviations: ALA: Alpha Linolenic Acid; Ca: Calcium; CVD: Cardiovascular Disease; CI: Confidence Interval; DBP: Diastolic Blood Pressure; EAE: Enzyme Assisted Extraction; GRAS: Generally Recognized as Safe; HDL: high-density lipoprotein; LDL: Low-Density Lipoprotein; Mg: Magnesium; MD: Mean Difference; MAE: Microwave Accelerated Extraction; MUFAS: Monounsaturated Fatty Acids; PUFAS: Polyunsaturated Fatty Acids; K: Potassium; PLE: Pressurized Liquid Extraction; SFAs: Saturated Fatty Acids; SD: Standard Deviation; SFE: Supercritical Fluid Extraction; SBP: Systolic Blood Pressure; UAE: Ultrasound Accelerated Extraction; Zn: Zinc