Research performed by Loma Linda University shows that eating pecans contributes to blocking oxidation in blood lipids. The research suggests that vitamin E is high in pecans is the reason behind the conclusion, according to the study.
Phytochemicals are abundant in pecans and plant foods, according to Dr. Ella Haddad, an LLU researcher and associate professor in the Department of Nutrition, School of Public Health.
However, pecans have a variety of forms of vitamin E. This is known as tocopherois. Pecans are also recognized to increase levels of gamma tocopherol. The rise of these gamma concentrations led to the reduction in oxidation.
The reduction of oxidation is significant because the buildup of fats in the flood leads to arteriosclerosis.
Nutrition Research has the latest information about pecans that was published and released.
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