Ezeanolue, I.R., J. George, P.A. Ohioze, O.O. Oyeniyi, J.O.G. Elechi, M.R. Loizzo, P. Plastina, 2026. Pecan (Carya illinoinensis) shells as a source of antioxidants: implications for oxidative stress-driven pathologies. Molecules. 31(6):993. https://doi.org/10.3390/molecules31060993
Pecan nutshells (PNS), once considered agricultural waste, are now recognized as a sustainable source of natural antioxidants with potential therapeutic benefits against oxidative stress-related diseases. This narrative review synthesized evidence from the last decade, including predominantly in vitro and in vivo studies, with limited clinical evidence. PNS are particularly rich in polyphenols (gallic acid, ellagic acid, vanillic acid, catechins), with phenolic and flavonoid concentrations reported to be 5–20 times higher than those in the edible kernels. Their antioxidant actions involve free radical scavenging, metal chelation, enhancement of enzymatic defenses, and modulation of redox signaling. Preclinical findings suggest protective roles in cardiovascular disease, diabetes, neurodegeneration, and cancer, mediated through reduced lipid peroxidation, improved glucose metabolism, neuroprotection, and anticarcinogenic activity. However, variability in extraction methods, cultivar differences, and bioavailability issues remain major challenges. Standardized clinical studies are needed to validate the therapeutic potential of PNS as a sustainable antioxidant source.
pecan nutshell; oxidative stress; antioxidants; chronic disease; bioavailability
Fang, M., T. Chen, D.J. McClements, J. Chen, T. Dai, M. Zhang, C. Li, L. Du, X. Shuai, 2026. Macadamia (Macadamia integrifolia) oil: A review of its extraction, nutritional composition, health benefits, and applications. LWT, Volume 246, 119310. https://doi.org/10.1016/j.lwt.2026.119310.
Macadamia oil has gained increasing attention as a plant-based edible oil with potentially health-promoting properties, which is leading to increased applications within the food, cosmetic, and pharmaceutical sectors. Despite growing industry and consumer interest, however, a comprehensive evaluation of its composition, extraction, and health benefits remains limited compared with other plant oils. This review addresses this gap by synthesizing current knowledge of the chemical composition of macadamia nut oil, emphasizing its abundance of unsaturated fatty acids and bioactive compounds (such as squalene, phytosterols, and vitamin E), which underpin its relatively good oxidative stability and high biological activity. Advances in extraction methods are critically assessed, from traditional cold pressing methods to more modern sustainable approaches including aqueous and supercritical CO2 techniques. Moreover, the efficiency, quality, and environmental impact of different extraction techniques are compared. The health implications of macadamia nut oil intake are discussed, particularly in relation to cardiovascular protection, glycemic regulation, and anticancer potential. Current applications in functional foods and cosmetics are highlighted, and emerging research needs are identified. Overall, this review highlights the potential of macadamia nut oil as a versatile, health-promoting food ingredient, and outlines directions for future innovation.
Sandhu, A.K., I. Edirisinghe, B. Burton-Freeman, 2025. Pecans and human health: distinctive benefits of an American nut. Nutrients. 17, 3686. https://doi.org/10.3390/nu17233686
Pecans are a tree nut native to America with a rich content of unsaturated fatty acids, minerals, fiber, and a diverse array of bioactive components, including polyphenols, tocopherols, and phytosterols. This review summarizes variations in the phenolic composition of pecans from various parts of the world based on cultivar, maturity stage, postharvest storage, and processing. Additionally, the review delves into the bio-accessibility and bioavailability of bioactive components from pecans and their potential influence on diet quality, body weight, satiety, cardiometabolic, brain and gut health. Data from human clinical trials suggest that replacing foods/snacks with pecans improves overall diet quality and lipid profiles. However, inconsistent effects are observed on vascular function, glycemia, and inflammation. Body weight changes after pecan intake are reported as neutral, with promising results on satiety peptides and appetite regulation. Cognition and gut health are emerging areas of research with very limited data from both human and preclinical models, warranting further investigation. Overall, the current literature supports the cardiometabolic benefits of pecans within healthy dietary patterns. Future research should focus on well-controlled studies targeting at-risk populations to understand mechanistic endpoints such as metabolomics, microbiome, and vascular function assessments to substantiate the role of pecans in dietary guidance.
