07/28/2021 / By Ralph Flores
Researchers from the University of Georgia revealed that using black walnuts (Juglans nigra) as a butter substitute can increase satiety and reduce lipid peroxidation. The findings were presented in the journal Nutrition Research.
In sum, black walnut meal better suppressed overall appetite and lowered postprandial lipid peroxidation than butter.
FoodScience.news has more on the health benefits of black walnuts.
Journal Reference:
Rodrigues LL, Cooper JA, Paton CM. ACUTE CONSUMPTION OF BLACK WALNUTS INCREASES FULLNESS AND DECREASES LIPID PEROXIDATION IN HUMANS. Nutrition Research. 2019 Sep 9. DOI: 10.1016/j.nutres.2019.09.002
Tagged Under: Black walnuts, butter, food as medicine, lipid peroxidation, research, walnuts
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