WALNUT COMPONENTS VS WHOLE WALNUTS

这个子项目是许多研究子项目中利用 资源由NIH/NCRR资助的中心拨款提供。子项目和 调查员(PI)可能从NIH的另一个来源获得了主要资金， 并因此可以在其他清晰的条目中表示。列出的机构是 该中心不一定是调查人员的机构。 核桃含有高含量的多不饱和脂肪酸，特别是亚油酸和亚麻酸。它们还富含鞣花酸(一种多酚)、抗氧化剂、维生素E、纤维、必需脂肪酸、类黄酮酸和酚酸。多酚类化合物被认为具有多种生物效应。尽管在食用核桃中发现了积极的好处，但还不知道核桃的哪种特定成分(即。整个核桃、核桃皮、脱脂核桃或核桃油)对健康最有益。这项研究的目标是：评估不同核桃成分(分离的坚果皮、脱脂坚果肉、坚果油)与整个核桃对中度胆固醇水平升高的健康成年人的氧化应激、炎症以及血小板和内皮功能的急性、餐后影响和作用机制。此外，我们将对核桃成分和分离出的部分进行一种新的生化分析，以进一步表征核桃成分的生物效应，这些生物效应可以解释核桃消费中注意到的体内协同效应。因此，我们假设，与单独食用核桃成分相比，食用整个核桃后，氧化应激、炎症标志物、血小板和内皮功能将得到最大程度的改善，从而使人们更好地了解核桃对健康的好处。 我们建议对20名一般健康的男性和女性进行一项随机的、分4个阶段的交叉餐后研究，年龄在21岁到60岁之间；BMI=25到39岁，患有中度高胆固醇血症。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Walnuts contain high contents of polyunsaturated fatty acids (PUFA), particularly linoleic acid and linolenic acid. They are also rich in substances such as ellagic acid (a polyphenol), antioxidants, vitamin E, fiber, essential fatty acids, flavanoids, and phenolic acids. Polyphenolic compounds are believed to have multiple biological effects. Despite positive benefits found in consumption of the walnuts, it is not known which specific component of the walnut (ie. whole walnut, walnut skin, defatted walnut, or walnut oil) is most beneficial to health. The goals of the study are: to evaluate the acute, postprandial effects and mechanism of action of various walnut components (separated nut skins, de-fatted nut meat, nut oil) vs. whole walnuts on oxidative stress, inflammation and measures of platelet and endothelial function in healthy adults with moderately elevated cholesterol levels. In addition, we will conduct a novel biochemical analysis of walnut components and isolated fractions in order to further characterize the biological effects of the components of walnuts that could account for the synergistic in vivo effects noted with walnut consumption. Thus, we hypothesize that maximum improvements in oxidative stress, inflammatory markers, platelet and endothelial function will be observed following consumption of the whole nut versus isolated walnut components, thereby leading to an increased understanding of health benefits of walnut intake. We propose to conduct a randomized, 4-period, crossover postprandial study with 20 generally healthy men and women 21 to 60 years of age; BMI = 25 to 39 with moderate hypercholesterolemia.