Mukarram Shaikh Ayaz, Wandhekar Sangram S, Ahmed Abdelhakam Esmaeil Mohamed, Pandey Vinay Kumar, Csaba Oláh, Lajos Daróczi, József Prokisch, Harsányi Endre, Bela Kovács
Faculty of Agriculture, Food Science & Environmental Management, Institute of Food Science, University of Debrecen, Böszörményi út 138, 4032 Debrecen, Hungary.
Doctoral School of Nutrition and Food Sciences, University of Debrecen, Böszörményi út 138, 4032 Debrecen, Hungary.
Nutrients. 2024 Apr 16;16(8):1183. doi: 10.3390/nu16081183.
The green walnut, which is frequently overlooked in favor of its more mature sibling, is becoming a topic of great significance because of its unique ecological role, culinary flexibility, and therapeutic richness. The investigation of the bioactive substances found in green walnuts and their possible effects on human health has therapeutic potential. L. is an important ecological component that affects soil health, biodiversity, and the overall ecological dynamic in habitats. Comprehending and recording these consequences are essential for environmental management and sustainable land-use strategies. Regarding cuisine, while black walnuts are frequently the main attraction, green walnuts have distinct tastes and textures that are used in a variety of dishes. Culinary innovation and the preservation of cultural food heritage depend on the understanding and exploration of these gastronomic characteristics. Omega-3 fatty acids, antioxidants, vitamins, and minerals are abundant in green walnuts, which have a comprehensive nutritional profile. Walnuts possess a wide range of pharmacological properties, including antioxidant, antibacterial, antiviral, anticancer, anti-inflammatory, and cognitive-function-enhancing properties. Consuming green walnuts as part of one's diet helps with antioxidant defense, cardiovascular health, and general well-being. L., with its distinctive flavor and texture combination, is not only a delicious food but also supports sustainable nutrition practices. This review explores the nutritional and pharmacological properties of green walnuts, which can be further used for studies in various food and pharmaceutical applications.
青核桃常常因其更为成熟的同类而被忽视，但由于其独特的生态作用、烹饪灵活性和丰富的治疗功效，正成为一个具有重大意义的话题。对青核桃中发现的生物活性物质及其对人体健康可能产生的影响进行研究具有治疗潜力。青核桃是影响土壤健康、生物多样性和栖息地整体生态动态的重要生态组成部分。了解和记录这些影响对于环境管理和可持续土地利用策略至关重要。在烹饪方面，虽然黑核桃常常是主要的吸引力，但青核桃具有独特的口味和质地，可用于各种菜肴。对这些美食特性的理解和探索对于烹饪创新和文化饮食遗产的保护至关重要。青核桃富含欧米伽-3脂肪酸、抗氧化剂、维生素和矿物质，具有全面的营养成分。核桃具有广泛的药理特性，包括抗氧化、抗菌、抗病毒、抗癌、抗炎和增强认知功能等特性。将青核桃作为饮食的一部分有助于抗氧化防御、心血管健康和总体健康。青核桃以其独特的风味和质地组合，不仅是一种美味的食物，还支持可持续的营养实践。本综述探讨了青核桃的营养和药理特性，这些特性可进一步用于各种食品和制药应用的研究。
