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Effects of Walnuts (Juglans regia) on Learning and Memory Functions

✍ Scribed by Saida Haider; Zehra Batool; Saiqa Tabassum; Tahira Perveen; Sadia Saleem; Fizza Naqvi; Huma Javed; Darakhshan J. Haleem

Publisher
Springer US
Year
2011
Tongue
English
Weight
179 KB
Volume
66
Category
Article
ISSN
1573-9104

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## Abstract Walnut tannins were maximally extracted with absolute methanol and an extraction time of 60 min. Storage (21 days at 25 °C) significantly reduced (20–40% reduction) the assayable tannin content in walnuts. The ranges of tannin content in freshly cracked inshell and shelled walnuts were