Antioxidants In Pecans May Protect Against Cardiovascular Disease

Antioxidants found in pecans seem to reduce risk factors associated with cardiovascular disease, a U.S. study has found. In the study, 16 men and women aged 23 to 44 years ate a series of three diets: three ounces of whole pecans, three ounces of pecans blended with water, or a control meal without pecans but otherwise equivalent nutritionally. Researchers analyzed biomarkers in blood and urine, finding that the antioxidant gamma-tocopherol (vitamin E) in the body doubled eight hours after both pecan meals. After the whole pecan meal, oxidized LDL (or “bad”) cholesterol decreased 26 percent after eight hours. "This protective effect is important in helping to prevent development of various diseases such as cancer and heart disease,” the authors wrote.