Effect of whole walnuts and walnut-skin extracts on oxidant status in mice

Abstract 

Objective

To evaluate the effect of the intake of whole walnuts and walnut fractions on the oxidant status in mice.

Methods

Thirty-six C57BL/6J male mice were randomized to be fed one of three diets: 1) a standard diet (control group), 2) a standard diet with 10% of whole walnuts (walnut-diet group), or 3) a standard diet with 2% of walnut skins (walnut-skin-diet group) for 8 wk. The plasma antioxidant capacity was measured by oxygen radical-absorbance capacity and plasma ferric-reducing antioxidant potential. Conjugated diene formation and reduced glutathione levels were also analyzed.

Results

We observed no changes in plasma oxidation capability between the walnut and walnut-skin groups with the exception of conjugated dienes. Plasma total antioxidant capacity and the ratio between reduced and oxidized forms of glutathione were lower in the walnut and walnut-skin groups than in the control group.

Conclusion

The decrease in the antioxidant burden observed in enzymatic and non-enzymatic antioxidant systems after sustained consumption of a whole-walnut or a walnut-skin diet in mice may be related to the plasma oxidation capability being maintained in the groups consuming the walnut diets.

Keywords: Nuts, Plasma antioxidant capacity, Oxidative markers