Walnut (Juglans Regia L.)

Walnut (Juglans regia L.) is the common name for the tree species of the genus Juglans of the family Juglandaceae (Walnutaceae), with single, opposite, feathery leaves and an aromatic odour, and the fruit of these trees. They are deciduous trees in winter. The core of the young shoots is divided. The buds are covered with a few scales. The margins of the leaflets are finely toothed in some species and smooth (entire) in others. The number of leaflets varies from 5 to 23 depending on the species.

Throughout history, people have used walnuts to cure some illnesses. It is reported that the walnut kernel has been used as a diuretic, for stone removal, to lower cholesterol, for asthma, chronic cough, anaemia, to prevent vomiting during pregnancy, as a weight gainer and as a sedative. According to the World Healthy Foods rating, walnuts are excellent in omega-3 acids, best in manganese and good in copper and tryptophan. The only sources of omega-3 fats that our bodies can consume are walnuts and fish. The fact that the walnut has an important place both in supporting medical treatments and in nutrition confirms its definition as a functional food. With its essential fatty acids and polyphenol content, it is a functional food whose consumption is essential in the prevention of cardiovascular diseases. The importance of omega-3 and omega-6 essential fatty acids in the human diet is undisputed. From infancy in the womb to the end of life.