Abstract
Nut consumption is known for its health benefits, in particular in inflammatory diseases. A possible mechanism for these effects could be their beneficial fatty acid composition. Nuts mainly contain mono- and polyunsaturated fatty acids, which have anti-inflammatory properties. However, studies investigating the effects of nut extracts on inflammatory processes on the molecular level are rare. We therefore prepared oily nut extracts after in vitro digestion and saponification of the fat-soluble constituents. Besides chromatographic analysis, cell culture experiments were performed using murine macrophages (RAW264.7) to study the capacity of different nut extracts (hazelnut, almond, walnut, macadamia, and pistachio) to modulate inflammatory processes. Oleic acid was the main fatty acid in hazelnut, almond, macadamia, and pistachio extracts. Both oily nut extracts and pure oleic acid significantly reduced the LPS-induced expression of iNos, Cox2, Tnfα, Il1β, and Il6 mRNAs. iNos protein expression was down-regulated followed by reduced nitric oxide formation. Thus, nut extracts at concentrations achievable in the digestive tract inhibit the expression and formation of inflammatory mediators in macrophages. Hence, a beneficial contribution of nut consumption to inflammatory diseases can be assumed. We are convinced that these results provide new insights on the molecular mechanisms involved in the health-beneficial effects of nuts.
Highlights
Nuts are a substantial part of the Mediterranean diet, and their intake is associated with health-promoting effects [1]
The relative quantification of the fatty acid compositions revealed that all analyzed in vitro digested nut oils have an almost identical fatty acid composition compared to the oil extracts before digestion
Macadamia oily nut extracts (ONE) contained a high amount of palmitoleic acid (C-16:1c9, 18.3%)
Summary
Nuts are a substantial part of the Mediterranean diet, and their intake is associated with health-promoting effects [1]. Nuts are energy dense (up to 26.8 kJ/g) mostly due to their high fat content [2]. With their additional high content of dietary fiber, minerals, vitamins, and mono- and polyunsaturated fatty acids, nuts can contribute to a healthy diet [3]. The individual nut varieties are very different in their nutrient composition, as shown in, for example, the fat content (50–70%). A high fiber content, especially in almonds and hazelnuts [4], is discussed to contribute to the reported inverse association of nut consumption and overweight [5]. The anti-inflammatory effects of nut have been reported, less is Nutrients 2019, 11, 503; doi:10.3390/nu11030503 www.mdpi.com/journal/nutrients
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