Walnut flour is, from time to time, used to flavor and flavor fresh egg pasta (up to 15% of the total weight of the flour) and bread or its derivatives (up to 10% of the total weight of the flour) . This is a trick that certainly satisfies the palate of those who love the taste of nuts ... but what about the nutritional aspect? A very interesting 2014 study entitled " Effect of a walnut on postprandial oxidative stress and antioxidants in healthy individuals " has shown that, compared to a nut-free meal, one that can significantly increase the postprandial levels of ? -tocopherol (vitamin E) and catechins (flavonoids), attenuating parallel (and consequently) certain markers of oxidative stress.
Taken like this, the result of the aforementioned research would seem to "throw open the doors" to the consumption of nuts and walnut flour; however, is it really possible to extend the favorable outcome of the experimental to any nutritional circumstance? Obviously not! Let us remember, first of all, that walnut marten is a product subjected to a certain level of oxidation already from the production cycle, an unstoppable reaction even for the entire storage period. Furthermore, being an ingredient in recipes mainly aimed at cooking, walnut flour is destined to lose most of the thermolabile molecules, including also ? -Tocopherol (vitamin E) and catechins (flavonoids).
Certainly, for those wishing to enjoy the innumerable nutritional qualities due to nuts, the "preserved" flour is certainly not the most suitable form for this purpose!
