Nuts and oxidation: a systematic review

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Mònica Bulló; Patricia López-Uriarte; Patricia Casas-Agustench; Nancy Babio; Jordi Salas-Salvadó (2009)
  • Subject: Fruita seca -- Aspectes nutritius | nuts | antioxidant capacity | Bioquímica y tecnología | Estrès oxidatiu | 0029-6643 | Biochemistry and technology | Bioquímica i biotecnologia | oxidative stress
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

Nuts and oxidation: a systematic review 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.
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