F&F: Walnut waste may protect cells from inflammation

The shell and green husk of walnuts contain powerful antioxidants—phenolic compounds and carotenoids—that may protect cells from inflammation and damage. This conclusion was reached by researchers from the University of Barcelona. The study results were published in the journal Food & Function (F&F).

The researchers analyzed the chemical composition of different parts of the nut—the kernel, shell, and green outer husk. It turned out that many bioactive compounds are found not only in the edible part but also in components that are usually discarded.

In particular, the shell was found to be especially rich in phenolic compounds—namely ellagic acid and catechins. These substances are known for their antioxidant and anti-inflammatory properties, as well as their ability to enhance the protective functions of nerve cells.

The green husk of the unripe nut, as the analysis showed, contains a large amount of carotenoids—pigments involved in protecting cells from damage. Among them, beta-carotene stands out, playing an important role in the functioning of the immune system.

At the same time, the kernel remains the main source of vitamin E—one of the most well-known natural antioxidants that protect cells from the effects of free radicals.

According to the authors, the findings show that walnut processing waste may have practical value. It could potentially be used to create dietary supplements, cosmetic ingredients, and even biodegradable packaging materials.

The scientists note that up to 70% of the nut’s mass is usually not utilized. Therefore, processing the shell and husk could not only provide new sources of biologically active compounds but also make walnut production more sustainable in terms of ecology and resource use.

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