COMPARATIVE STUDY OF NUTRITIONAL PROPERTIES OF WALNUTS VERSUS COCONUT

Abstract

Walnuts (Juglans regia L.) are important components of the Mediterranean diet. They are a source of essential fatty acids and tocopherols, vegetable proteins, dietary fiber, melatonin, plant sterols, tannins and polyphenols. Many studies have highlighted the importance of regular consumption of nuts, which has been associated with a reduced risk for serious coronary heart disease and a reduction in the incidence of heart attack. Although nuts are high in fat, a diet supplemented with nuts has a positive effect on blood lipids, reducing cholesterol and lowering the relative amount of serum concentrations of low-density lipoproteins.

On the other hand, coconut (Cocos nucifera L.) - the fruit of the coconut palm - has been a great source of versatility. Due to its continuous production, coconut is readily available throughout the year in the tropics. Coconut is a source of food, oil, coconut water, coconut milk and medicine. Each part of the coconut (core, water and shell) can become a useful object or a source of food. Coconut supplementation can be used as a therapeutic option in the prevention and management of Alzheimer's and Parkinson diseases. It is classified as an extremely nutritious "functional food", being rich in vitamins, dietary fibers and minerals.