In this study, the nutraceutical potential of two hazelnut varieties (Turkey and Italy) were examined by studying several aspects including the phytochemical properties, antioxidant potential, cell viability and ex vivo neuroprotective potential. Results showed that the Turkish hazelnut had the higher concentration of phenolic acids, flavonoids, higher antioxidant capacity and enzyme inhibition properties and lower saturated fatty acid concentration than the Italian sample. The in vivo studies showed that compared to the Italian hazelnuts, the addition of Turkish hazelnuts to high fat diet was associated with a more significant decrease in body weight, food consumption, atherogenic index, lipid peroxidation levels and biochemical/morphological markers of liver injury. Also, from our results, the two hazelnut varieties were protective against β-amyloid-induced neurochemical changes and high-fat diet induced alteration of metabolic indices.

在这项研究中，通过研究几个方面，包括植物化学特性，抗氧化剂潜力，细胞活力和离体神经保护潜力，研究了两个榛子品种（土耳其和意大利）的营养保健潜力。结果表明，与意大利样品相比，土耳其榛子具有更高的酚酸，类黄酮浓度，更高的抗氧化能力和酶抑制性能以及更低的饱和脂肪酸浓度。在体内研究表明，与意大利榛子相比，高脂肪饮食中添加土耳其榛子与体重，食物消耗，动脉粥样硬化指数，脂质过氧化水平以及肝损伤的生化/形态标志物的降低更为显着。同样，从我们的结果来看，这两个榛子变种对β-淀粉样蛋白诱导的神经化学变化和高脂饮食诱导的代谢指标改变具有保护作用。