title: Nuts and oxidation: a systematic review.
abstract: In recent years, nuts have received special attention because of their potential role in preventing cardiovascular disease. Because nuts are very rich in total fat that can potentially be oxidized and their skins contain several antioxidants, studies have been conducted to evaluate the potential effect of nut consumption on oxidative stress. This review evaluates the in vitro and in vivo studies conducted in animals or humans to analyze the effect of nuts on oxidation.
authors.affiliation: Human Nutrition Unit, Hospital Universitari Sant Joan de Reus, IISPV, Universitat Rovira i Virgili, Reus, Spain.
authors.forename: Patricia
authors.initials: P
authors.lastname: López-Uriarte
authors.forename: Mònica
authors.initials: M
authors.lastname: Bulló
authors.forename: Patricia
authors.initials: P
authors.lastname: Casas-Agustench
authors.forename: Nancy
authors.initials: N
authors.lastname: Babio
authors.forename: Jordi
authors.initials: J
authors.lastname: Salas-Salvadó
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis; D015415:Biomarkers; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D004032:Diet; D004435:Eating; D005227:Fatty Acids / Q000032:analysis; D006801:Humans; D015227:Lipid Peroxidation; D009754:Nuts / Q000737:chemistry; D010084:Oxidation-Reduction; D018384:Oxidative Stress; D010936:Plant Extracts / Q000494:pharmacology
chemical_list: D000975:Antioxidants; D015415:Biomarkers; D005227:Fatty Acids; D010936:Plant Extracts