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Open AccessReview

A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut (Juglans spp.) Husk

1
Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz 5166-15731, Iran
2
Student Research Committee, Tabriz University of Medical Sciences, Tabriz 5166-15731, Iran
3
Infectious and Tropical Diseases Research Center, Tabriz University of Medical Sciences, Tabriz 5166-15731, Iran
4
Division of Food Sciences, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10-468 Olsztyn, Poland
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2019, 20(16), 3920; https://doi.org/10.3390/ijms20163920
Received: 28 June 2019 / Revised: 8 August 2019 / Accepted: 9 August 2019 / Published: 12 August 2019
(This article belongs to the Section Bioactives and Nutraceuticals)
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 widely cultivated due to its edible kernel. In walnut production centers, high amounts of the husk as an agro-forest waste product are produced and discarded away. Recently, it has been demonstrated that the walnut green husk could be valued as a source of different natural bioactive compounds with excellent antioxidant and antimicrobial properties. Regarding this respect, in this contribution, the current scientific knowledge on the antioxidant and antiradical activities, various identified and isolated individual chemical constituents, as well as the functional applications of the walnut husk with more emphasis on the Persian walnut (Juglans regia L.) are reviewed. View Full-Text
Keywords: by-products; functional applications; fruit; husk; walnut by-products; functional applications; fruit; husk; walnut
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MDPI and ACS Style

Jahanban-Esfahlan, A.; Ostadrahimi, A.; Tabibiazar, M.; Amarowicz, R. A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut (Juglans spp.) Husk. Int. J. Mol. Sci. 2019, 20, 3920.

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