Nuts and oxidation: A systematic review

Patricia López-Uriarte; Mònica Bulló; Patricia Casas-Agustench; Nancy Babio; Jordi Salas-Salvadó

doi:10.1111/j.1753-4887.2009.00223.x

Nuts and oxidation: A systematic review

Patricia López-Uriarte
, Mònica Bulló
, Patricia Casas-Agustench
, Nancy Babio
, Jordi Salas-Salvadó^*

^*Corresponding author for this work

Research output: Contribution to journal › Review article › peer-review

Abstract

In recent years, nuts have received special attention because of their potential role in preventing cardiovascular disease. Because nuts are very rich in total fat that can potentially be oxidized and their skins contain several antioxidants, studies have been conducted to evaluate the potential effect of nut consumption on oxidative stress. This review evaluates the in vitro and in vivo studies conducted in animals or humans to analyze the effect of nuts on oxidation.

Original language	English
Pages (from-to)	497-508
Number of pages	12
Journal	Nutrition Reviews
Volume	67
Issue number	9
DOIs	https://doi.org/10.1111/j.1753-4887.2009.00223.x
Publication status	Published - Sept 2009

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

ASJC Scopus subject areas

Medicine (miscellaneous)
Nutrition and Dietetics

Keywords

Antioxidant capacity
Nut
Oxidation
Oxidative stress

Access to Document

10.1111/j.1753-4887.2009.00223.x

Cite this

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title = "Nuts and oxidation: A systematic review",

abstract = "In recent years, nuts have received special attention because of their potential role in preventing cardiovascular disease. Because nuts are very rich in total fat that can potentially be oxidized and their skins contain several antioxidants, studies have been conducted to evaluate the potential effect of nut consumption on oxidative stress. This review evaluates the in vitro and in vivo studies conducted in animals or humans to analyze the effect of nuts on oxidation.",

keywords = "Antioxidant capacity, Nut, Oxidation, Oxidative stress",

author = "Patricia L{\'o}pez-Uriarte and M{\`o}nica Bull{\'o} and Patricia Casas-Agustench and Nancy Babio and Jordi Salas-Salvad{\'o}",

year = "2009",

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language = "English",

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pages = "497--508",

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T2 - A systematic review

AU - López-Uriarte, Patricia

AU - Bulló, Mònica

AU - Casas-Agustench, Patricia

AU - Babio, Nancy

AU - Salas-Salvadó, Jordi

PY - 2009/9

Y1 - 2009/9

N2 - In recent years, nuts have received special attention because of their potential role in preventing cardiovascular disease. Because nuts are very rich in total fat that can potentially be oxidized and their skins contain several antioxidants, studies have been conducted to evaluate the potential effect of nut consumption on oxidative stress. This review evaluates the in vitro and in vivo studies conducted in animals or humans to analyze the effect of nuts on oxidation.

AB - In recent years, nuts have received special attention because of their potential role in preventing cardiovascular disease. Because nuts are very rich in total fat that can potentially be oxidized and their skins contain several antioxidants, studies have been conducted to evaluate the potential effect of nut consumption on oxidative stress. This review evaluates the in vitro and in vivo studies conducted in animals or humans to analyze the effect of nuts on oxidation.

KW - Antioxidant capacity

KW - Nut

KW - Oxidation

KW - Oxidative stress

UR - https://www.scopus.com/pages/publications/70149099963

U2 - 10.1111/j.1753-4887.2009.00223.x

DO - 10.1111/j.1753-4887.2009.00223.x

M3 - Review article

C2 - 19703258

AN - SCOPUS:70149099963

SN - 0029-6643

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SP - 497

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JO - Nutrition Reviews

JF - Nutrition Reviews

IS - 9

ER -

Nuts and oxidation: A systematic review

Abstract

UN SDGs

ASJC Scopus subject areas

Keywords

Access to Document

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