38 al nocciolo Rich in lipids [50-60% of the total, mainly present in fatty acids such as oleic and linoleic, that help protect the tissues from aging], the hazelnut can satisfy 20% of the daily protein requirements and 11% of water requirements. Nuts also offer a moderate quantity of proanthocyanidins, polyphenols with antioxidant and disinfectant properties for the blood and the urinary tract. Amongst other things, the hazelnut offers two minerals that are highly beneficial for the organism, namely magnesium and copper. These are necessary for the formation and preservation of bone tissue and the absorption of iron. The hazelnut also has high levels of sugars, fibre and vitamins (A, B6, C, D and E) that make it a “panacea for health”, as defined by the Government Department of Health and Human Services of the United States². With their precious and notable level of phytosterols, hazelnuts help to maintain the heart muscle and prevent cardiovascular diseases. One study in particular³ amongst the many conducted into the benefits of the hazelnut in terms of the reduction of cholesterol and subsequent improvement in cardiac functioning, published in the Journal of Clinical Lipidology in 2012, analyzed the anti- atherogenic effect of its consumption. Twenty one subjects (18 males and 3 females) with high cholesterol levels in the blood, followed a diet enriched with the daily consumption of hazelnuts for 4 weeks. The results confirmed that this pleasant addition to the diet significantly improved the level of overall cholesterol and that of triglycerides, preventing the oxidation of LDL lipids, the main cause of so-called “bad cholesterol”. The favourable action of the nut on the formation of atherosclerotic plaques within the blood vessels has been shown, demonstrating how useful the introduction of hazelnuts can be in the daily diet. A study conducted by the Imperial College of London in collaboration with the Norwegian University of Science and Technology, published in December 2006 in the BMC Medicine4, showed that daily consumption of around 20 grams of hazelnuts helps to fight the development of tumours. The research group, that took into consideration 29 international studies, in fact revealed the power of the antioxidant elements in the nut, useful in fighting oxidative stress and thus helping to reduce the risk of cancer. On an aesthetic level, the oil extracted from this nut is very sought after in the cosmetic industry and in phytotherapy, containing up to 85% of unsaturated fatty acids and a rich supply of vitamins A and E - precious components for rejuvenation, nourishment, the building of muscular tone, the elasticity of tissues and the removal of impurities, both for the skin and the scalp. Hazelnut oil is also valued for its immediate soothing effect in the case of irritation and the repair of stretch marks, wrinkles and scars. The use of hazelnut oil immediately after shampooing, also helps to make the hair softer and more shiny. As is often the case for the consumption of nuts, a real natural panacea, it is gratifying to think that the enjoyable and the functional can be so delightfully combined. Round and crunchy, to be consumed fresh or dried, the hazelnut has an intense and pleasant taste. Its use in the food industry, stretching back into the past, is now of primary importance, particularly in dishes from the Old Continent. One of particular note is the Linzer Torte, that reached Milwaukee - USA in around 1850, representing the pride of Austria. The hazelnut also plays an important role as a source of nourishment and gratification, within vegetarian and vegan cooking. It is versatile in both savoury and sweet dishes, as viewable in the next three recipes developed and created for the O’ à la carte exclusive menu by the chef Daniela Cicioni. The human. Perception and Nutritional values 2. The United States Department of Agriculture provides updated data on the nutritional quality of many foods that can be viewed on-line at ndb.nal.usda.gov/ndb/ 3. Journal of Clinical Lipidology, Hazelnut-enriched diet improves cardiovascular risk biomarkers beyond a lipid-lowering effect in hypercholesterolemic subjects, published on-line, 29 October 2012 in www.lipidjournal.com 4. BMC Medicine, Nut consumption and risk of cardiovascular disease, total cancer, all-cause and cause-specific mortality: a systematic review and dose-response meta-analysis of prospective studies, published online, 5 December 2016 in www.bmcmedicine.biomedcentral.com
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