The walnut (Juglans spp.) is an appreciated nut that belongs to the Juglandaceae family.
The fruit includes four main parts: the kernel, the skin, the shell, and the green husk. It is …

As a valuable tree nut, walnut is a well-known member of the Juglandaceae family. The fruit
is made up of an outer green shell cover or husk, the middle shell which must be cracked to …

Phenolics are ubiquitous compounds found in all plants as their secondary metabolites.
These include simple phenols, hydroxybenzoic acid and cinnamic acid derivatives …

The total phenols content and antioxidant and antimicrobial activities were studied in walnut
(Juglans regia L.) green husks aqueous extracts of five different cultivars (Franquette …

Different cultivars of walnut (Juglans regia L.) leaves (Cv. Lara, Franquette, Mayette, Marbot,
Mellanaise and Parisienne) grown in Portugal, were investigated in what concerns phenolic …

Several studies suggest that regular consumption of nuts, mostly walnuts, may have
beneficial effects against oxidative stress mediated diseases such as cardiovascular …

Epidemiologic studies and clinical trials have demonstrated consistent benefits of walnut
consumption on coronary heart disease risk and other chronic diseases. Walnuts (Juglans …

Recently, biosynthesis method is a safety, environmentally friendly, single step, rapid and
cost-effective, and it has attracted the attention of researchers due to more advantageous …

The phenolic composition in walnut husks of the Slovenian cultivar Elit, which is a basic
material for the traditional making of walnut liqueur, was investigated by HPLC with a PDA …

Phenolic acids (chlorogenic, caffeic, p-coumaric, ferulic, sinapic, ellagic, and syringic acid)
as well as syringaldehyde and juglone were identified in ripe fruits of 10 walnut cultivars …