Did you know that following a Mediterranean diet enriched with 30 grams of dried fruit (half of which is nuts) reduces the risk of suffering from cardiovascular disease by 30%?
Adding nuts to a healthy diet improves the performance of tasks that require certain motor or behavioral skills in people of the 3rd age, because they improve the connection between neurons thanks to their content of polyphenols and other antioxidants, such as some neuroscientists from Boston University (USA) recently proved this.
Following a Mediterranean diet enriched with 30 grams of dried fruit (half of which is nuts) reduces the risk of suffering from cardiovascular diseases by 30% and, in concrete terms, reduces the risk of suffering a stroke or cardiovascular accident by 49%, such as shows Spanish research just published in The New England Journal of Medicine.
Better mood and less belly.
According to a recent study from the University of Barcelona published in the Journal of Proteome Research, people with metabolic syndrome who include walnuts and almonds in their diet see, in a Within 12 weeks, their serotonin levels increase significantly. This substance, which improves the transmission of nerve signals, reduces the feeling of hunger, decreases the concentration of substances linked to inflammation, fights abdominal obesity and hypertension, improves heart health and puts us in a good mood.
For their part, Joe Vinson and his colleagues from the University of Scraton (USA) have shown that nuts are the dried fruit with the most antioxidants, before peanuts, pistachios or almonds. To achieve health results, Vinsion recommends eating 7 nuts a day, a sufficient dose to reduce the risk of diabetes, cardiovascular problems and cancer.
A study recently published in the journal Neurochemical Research shows that walnut extract (what remains of the fruit after the fibers are removed) protects against oxidative stress and cell death that occur in the brain people with Alzheimer’s. All this thanks to its content of alpha-linolenic acid (ALA), an Omega 3 fatty acid of vegetable origin.