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The Walnut |
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Known and consumed since prehistoric times, the origins of the walnut are diverse: coming from East Asia and spreading to South-east Europe and North and South America. There are over 15 varieties of the juglandaceae, but the most highly valued is the Juglans Regia, also known as the Persian or English walnut.
The Greeks called them kara (head) due to their similarity to the human brain. The Romans considered them the food of the gods, while throughout the ancient world they were associated with health and good memory.
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There is now a great deal of evidence that confirms the importance of nuts for our health. These beneficial effects are due to their high content of monounsaturated fatty acids, such as oleic acid, or polyunsaturated fatty acids, such as linoleic acid.
It is well known that these substances play a role in positively regulating cholesterol levels and, consequently, serve to prevent heart disease. |
Furthermore, their fibre and antioxidant element content strengthens the beneficial effects on our health. Some 90% of walnut fats are unsaturated; they contain omega 3 and Omega 6 essential polyunsaturated fatty acids, which reduce cholesterol in the blood and prevent heart disease.
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These fatty acids are what make walnuts different from other nuts and most other foodstuffs. The ratio of saturated to polyunsaturated fatty acids in the walnut is 1 to 7, a ratio that is difficult to find in any other natural food. Daily consumption, in the place of saturated fats, reduces the risk of heart disease.
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It is the healthiest nut for the heart and contains considerable quantities of alphalinolenic acid (6.8% of the fat content), linked to cholesterol reduction.
Original source Fundación Nucis (Salud y Frutos Secos). For more information on the properties and benefits of walnuts and nuts in general, just visit www.nucis.org |
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