The latest study by Loma Linda University (LLU) revealed that naturally occurring antioxidants in pecans may provide help in contributing to heart health and disease prevention.

Pecans have different forms of the antioxidant vitamin E called tocopherols, plus many phenolic substances, many of them having antioxidant abilities.

Particularly, nuts are rich in one form of vitamin E known as gamma-tocopherols. His study showed that after eating pecans, gamma-tocopherol levels in the body became doubled and unhealthy oxidation of LDL (bad) cholesterol in the blood decreased by 33 percent.

Additionally oxidized LDLs may contribute to inflammation in the arteries and place people at greater risk of cardiovascular problems.

Their tests declare that eating pecans enhances the amount of healthy antioxidants in the body, according to Ella Haddad, who is associate professor in the School of Public Health department of nutrition, LLU.

This protective effect is significant in providing help to prevent development of various diseases, for instance cancer and heart disease, according to Haddad.

Haddad examined biomarkers in blood and urine samples from study participants by taking a sample of 16 men and women between the ages 23 and 44, who ate a sequence of three diets which are composed of whole pecans, pecans which were blended with water, or a control meal having equivalent nutrient composition.

The pecan meals included nearly three ounces of the nut. Samples were taken before their meals and at intervals up to 24 hours after eating.

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