Walnut polyphenols and health beyond fat content
What it found
Walnuts are one of the most important food sources of polyphenols, and their main polyphenol, pedunculagin, is broken down by gut bacteria into urolithins.
Studies have looked at whether these compounds play a role against cancer, heart disease and neurodegenerative diseases.
What they found
Studies in people and animals
Antioxidant and anti-inflammatory effects
Ellagitannins are known to have antioxidant and anti-inflammatory activity. Several studies have looked at their potential role against the start and progression of cancer, cardiovascular and neurodegenerative diseases.
Other findings
Rich in polyphenols
Among common foods and drinks, walnuts are one of the most important sources of polyphenols. The main polyphenol in walnuts is pedunculagin, an ellagitannin.
How the body breaks them down
After walnuts are eaten, ellagitannins are broken down to release ellagic acid. Gut bacteria then convert ellagic acid into urolithin A and other derivatives such as urolithins B, C and D.
What the authors conclude
- They summarise current information on the potential effect of walnut polyphenols in health maintenance and disease prevention.
How it was done
Walnuts have long been known for their fat profile, but they also contain vitamin E and polyphenols. The authors wanted to summarise what is known about the effect of walnut polyphenols on health maintenance and disease prevention.
What it can’t tell you
- We summarised it from the abstract only.
- This is a summary of existing research, not a new study in people. It cannot show that eating walnuts directly prevents or treats any disease.
The paper
- Title
- Health benefits of walnut polyphenols: An exploration beyond their lipid profile
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people · animals · lab
- Summarised from
- Abstract only
- Cite
- Sánchez-González C, Ciudad CJ, Noé V, Izquierdo-Pulido M (2017). Health benefits of walnut polyphenols: An exploration beyond their lipid profile. Critical reviews in food science and nutrition. doi:10.1080/10408398.2015.1126218PubMed 26713565DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error