Hazelnut and Its Health Effects

In Turkey hazelnut is particularly cultivated in the eastern region of Black Sea. Hazelnut is classified in the group of Fagales and family of Betulaceae. It belongs to Corylus genus of Coryleae sub-family. With regard to the economic and cultural point of view, the most important species of hazelnuts are Corylus avellane L., Corylus colurna L. and Corylus maxima Mill. The hazelnuts are generally used as kernels, roasted, flour and oil. They contain a huge proportion of monounsaturated fatty acids. The monounsaturated (77.7% oleic acid) and polyunsaturated fatty acids (15% linoleic, 2% linolenic acid) in hazelnut provided about 91% of the total energy of oil. The recent studies have shown that diets rich in monounsaturated fatty acids have lowered plasma glucose levels for the non-insulin dependent (type II) diabetic patients and also have reduced insulin need for insulin- dependent patients. Furthermore, monounsaturated fatty acids reduce blood cholesterol and LDL- cholesterol protecting from cardiovascular aliments. It has been shown that hazelnut added to human diets protects from Alzheimer, increases learning and strengthens memory. The hazelnut is not only rich in omega-3 fatty acids but also it is a great source of fiber. According to the data of Tubitak Turkish Food Composition 2019, 100 g of roasted hazelnut contain an average of 670 kcal, 10.13 g carbohydrate, 13.62 g protein, 3.10 mg iron, 476 mg phosphorus, 111 mg calcium, 167 mg magnesium, 645 mg potassium, 12 mg sodium, 2.0 mg zinc, 1.8 μg selenium and 28.21 IU vitamin E. In an adequate and balanced nutrition, it is recommended to consume hazelnut up to an average of 1 handful every day.

Keywords:

Hazelnut , Health , Betulaceae