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The study of biological and nutritional potential of walnut oil

Show simple item record RADU, Oxana FUIOR, Adelina CAPCANARI, Tatiana 2020-07-02T12:33:43Z 2020-07-02T12:33:43Z 2013
dc.identifier.citation RADU, Oxana, FUIOR, Adelina, CAPCANARI, Tatiana. The study of biological and nutritional potential of walnut oil. In: 79 Міжнародної наукової конференції молодих вчених, аспірантів і студентів «Наукові здобутки молоді – вирішенню проблем харчування людства у XXI столітті». 2013, Kiev, P. 1. pp. 472-473. en_US
dc.description.abstract Walnuts are a good source of essential fatty acids. It is high in omega-3 fatty acids (alpha linolenic acid), which can reduce inflammation and lower the risk of developing heart disease, cancer (breast, colon and prostate) and arthritis. Omega-3 fatty acids help to reduce low-density lipoprotein, or bad cholesterol, and increase high-density lipoprotein, or good cholesterol. The omega-3 fatty acids in walnut oil may also reduce the amount of triglycerides in the bloodstream, which contribute to high total cholesterol levels. The anti-inflammatory effects of walnut oil can alleviate the symptoms of certain skin conditions, including sunburn, itchy scalp, skin ulcers, dandruff and blisters. en_US
dc.language.iso en en_US
dc.publisher National University of Food Technologies, Kiev en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri *
dc.subject walnuts en_US
dc.subject Omega-3 en_US
dc.subject walnut oil en_US
dc.title The study of biological and nutritional potential of walnut oil en_US
dc.type Article en_US

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