Black Walnuts: Complete Sugars and Carbohydrate Profile

Black Walnuts ‐ Types of Sugars

Introduction

General Introduction

Black walnuts are a rich source of nutrition and have been used medicinally for centuries. Studies have shown the health benefits that come with regular consumption of black walnuts, including being good for digestive health, fighting inflammation, and improving cardiovascular health. Yet, this tree nut must be cracked to obtain its inner meats. One of the most critical components in these meats is fat, which consists of both lipids and fatty acids. In order to uncover the nutrient profile of black walnuts, it’s important to analyze what types of fats and lipids provide their many beneficial effects on the body.

What are Fats?

Fats are a form of energy-dense molecules for biological organisms to store energy. They are essential to bodily functions such as providing insulation and protecting vital organs. In terms of chemical composition, they consist of three long hydrocarbon chains known as glycerol phosphates connected to each other by either one or two ester bonds; while also having a variety of molecular substitutions. These high concentrations of saturated and unsaturated fatty acid can be categorized into four distinct families: monounsaturated fats, polyunsaturated fats, trans fatty acids, and saturated fats.

Monounsaturated Fats

These fats contain a single double bond between carbon atoms and are represented chemically by an oleic acid composite (C18H32O2). Monounsaturated fats are liquid at room temperature and generally prevent low density lipoprotein from oxidizing, making them especially beneficial for blood vessels and reducing bad cholesterol levels. Examples of foods containing healthy amounts of monounsaturated fats are avocados, olive oil, peanut butter, nuts, seeds and fish.

Polyunsaturated fats

This type of fat contains more than just one double bond between carbons and examples include omega-3 and omega-6 fatty acids. When incorporated into diets, polyunsaturated fats tend to lower total cholesterol levels, reduce triglycerides and cause relaxation of blood vessel walls, consequently lessening the risk of heart attack and/or stroke. Polyunsaturated fats are often found in oils like corn, soybean, and safflower oil in addition to certain plant-based foods and grains.

Trans fatty acids

In contrast to natural trans fatty acids, which are found in minute quantities in fatty animal products, man-made industrial trans fatty acids are created when hydrogen is added to vegetable oil during deep frying. These unhealthy trans fats increase forms of bad cholesterol and significantly decrease high density lipoproteins, raising the likelihood of numerous negative results on our bodies. The best choice here is avoiding artificial trans fats altogether.

Saturated Fats

Compared to the prior categories, saturated fats do not contain any double bonds due to all associated carbons being bound together by hydrogen atoms. This lack of double bond gives saturated fats increased stability, but tends to raise LDL levels, even if HDL values remain unchanged. Normal sources of saturated fats are tropical oils such as palm kernel, coconut, and cocoa. Another example is tallow, which is found in certain types of red meat and dairy products like cream and lard.

Lipids

Now that we’ve reviewed common types of dietary fats in general, let’s now turn to outlining some of the lipids present in black walnuts. Lipids constitute a category of substances referred to as biomolecules — compounds composed of organic matter that can act as building blocks for larger structures. Each lipid serves unique physiological roles inside of cells and offer various nutritional advantages.

Phospho­lipids

Despite being part of the broader lipid family, phospholipids differ from others due to having hydrophilic heads and hydrophobic tails. Phospholipids assist in carrying out activities related to intracellularly transporting hormones, enzymes, essential vitamins and minerals down nerve pathways, sharing information within neurons and aiding enzymatic reactions. Two primary phosphorus-containing substances found in black walnuts are sphingomyelin and lecithin, possessing respective sulfur and nitrogen groups.

Triglycerides

Another commonly prevalent type of lipid among black walnuts is called triglyceride. Triglycerides –which can be made synthetically or obtained through food–contain a backbone of three fatty acids and one glycerol molecule formed together. Eating black walnuts on a routine basis could help improve metabolism and facilitate greater weight loss due to their content of triglycerides and polyunsaturated fatty substrates believed to break down adipose stores easier.

Sterols

Alongside fatty acids and proteins, sterols are a major component in cell membranes widely abundant across living organisms .Cholesterol is the most commonplace example of sterols, leading to widespread recognition of the term. Sterols continue to display numerous medical properties absolutely necessary for amphibians, fish, mammals, birds, and other creatures. Specific sterols resourced from black walnuts include brassicasterol and stigmasterol.

Conclusion

From analysis of our scientific terminology, it becomes clearer and clearer how essential fatty lipids are for maintaining healthy physiological performance in animals. Whether it be oils, ketones, alcohols, triglycerides, conducting electrical signals, releasing metabolites, emulsifying liquids, and forming solutions; they excel under particular conditions. Much of this work ultimately centers around optimizing tissue structure. Thus, the wide spectrum of varied fats and lipids makes black walnuts an optimal nutritionally balanced food item acceptable for people wanting improved functionality.