The nut: champion of oilseeds
Like the majority of dried fruits (almonds, hazelnuts ...), the nut is an oleaginous fruit from which we extract a nutritious and tasty oil that is used in cooking to enhance the taste of all salads. Fruity, the flavor of the nut goes perfectly with sweet foods such as autumn and winter fruits such as apple or pear, as well as with character cheeses such as Roquefort or Auvergne blue . The nut brings crunchy salad of arugula, blue and pear, your sweet or savory cakes and goat and honey chaplets.
Nut nutrients are good for the heart
Composed of a high amount of polyunsaturated fatty acids (over 70% of its total weight), the nut is a food to include in the diet of people wishing to promote the protection of their cardiovascular system. Rich in omega-3, they ensure the proper functioning of the heart by their influence on blood lipids, responsible for various heart conditions. They also play a role in the elasticity of blood vessels, their ability to fluidify and circulate blood.
Studies have shown that the polyunsaturated fatty acids provided by walnuts help lower blood cholesterol levels, providing protection against cardiovascular disease. The presence of phytosterols in the nut allows, according to numerous scientific studies, a significant reduction in blood cholesterol, which is known to cause cardiovascular diseases.
The nut: an antioxidant bomb
Our body is daily attacked by free radicals: UV rays, pollution, unbalanced diet ... These molecules are responsible for an increased risk of the appearance of many cancers, the aging of tissues and organs or various coronary heart diseases. Nut is a response to this oxidation of cells: consumed regularly, dried fruits (especially nuts) can reduce the harmful assets of free radicals. Phenolic compounds (polyphenols), present in the flesh of the nut and more specifically in the brown film that surrounds the fruit, have antioxidant beneficial effects on the body for the prevention of cancer, inflammatory and neurodegenerative diseases.
Finally, melatonin, known mainly for its properties on sleep , is present in quantity in oleaginous fruits: it acts as a protector of DNA and strengthens the immune system as an antioxidant.
Mineral salts contained in the walnut
In addition to all its benefits, the walnut is an excellent source of various minerals and vitamins essential for the nutritional balance and the proper functioning of the body. Manganese is ubiquitous in nuts: the latter acts on many metabolic processes of the body including reproductive functions, bone formation and prevention against free radicals. Consuming nuts would fill the recommended daily dose of manganese.
The phosphorus contained in the nut is essential in the regeneration of tissues and in the constitution of cell membranes. Iron, zinc and copper are mineral salts essential for the formation of red blood cells and hemoglobin, cell production and collagen renewal, tissue healing and release. insulin through the liver. Nuts also contribute to a supply of vitamins B1 and B6: B vitamins are known to help energy production and maintenance of the nervous and neurological systems.
