We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Antioxidants In Pecans May Protect Against Cardiovascular Disease

January 1, 2011: 12:11 PM EST

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.

Chatrapa Hudthagosol, et al., "Pecans Acutely Increase Plasma Postprandial Antioxidant Capacity and Catechins and Decrease LDL Oxidation in Humans", The Journal of Nutrition, January 01, 2011, © American Society for Nutrition
Diet Insights
Diet Research & Advice
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.