Developing countries are experiencing dramatic changes in the health needs of their populations. Economic growth is also influencing the food choices and habits. Over the past few decades the world has undergone a nutritional transition where individuals are more aware about the benefits and necessity of healthy lifestyle. Changes in the food consumption pattern Eating less sugar and salty foods Healthy snacking is also a trend Eating less saturated fats and oil and healthy eating

1. PECAN : A Nutrient Dense Nut
Presented by-
Sandhya Dhyani
(P.hD. Scholar)
G.B.P.U.A.T. Pantnagar,
Uttarakhand

2. CONTENTS
1. Introduction
2. Why Nuts?
3. Pecan Nuts
4. Scientific Classification
5. Nutritive values of Pecan
6. Health Benefits
7. Case study
8. References

3. INTRODUCTION
 Developing countries are experiencing dramatic changes in the
health needs of their populations.
 Economic growth is also influencing the food choices and
habits.
 Over the past few decades the world has undergone a nutritional
transition where individuals are more aware about the benefits
and necessity of healthy lifestyle.
1. Changes in the food consumption pattern
2. Eating less sugar and salty foods
3. Healthy snacking is also a trend
4. Eating less saturated fats and oil and healthy eating

4. Why NUTS?
 Nuts are nutrient dense foods.
 Rich in essential fatty acids as well as other bioactive compounds.
 Various epidemiological studies have associated nut consumption with
reduced incidence of non-communicable diseases like CVDs, Diabetes
etc.
 Tree nuts offer a range of excellent health benefits along with flavour,
crunch and appeal to every diet.
 Nuts are commonly available items and can be found easily at any
convenience store.
 Despite of being energy dense due to high lipid content, nuts have
tendency to lower body weight and fat mass.
 Tree nuts have prebiotic properties due to good fiber content as well as
phytochemicals.

5. PECAN NUT
 “Pecan” is derived from an Algonquian word, meaning a nut requiring a
stone to crack.
 A valuable horticultural gift of nature native to North America.
 Occupying fifth rank among leading tree nuts because of its nutty flavor.
 It is not a true nut but it is a drupe which belongs to walnut family.
 It is highly valued edible, sweet & flavoured nut.
 There are various varieties of pecan grown all over the world like stuart,
mahan etc.

6.  In USA , it is considered as “Queen of nuts” because of its value both
as a wild and as a cultivated nut.
 It look very similar to walnut.
 Pecan nut is one of the most important temperate nuts grown in India.
 The total production of pecan nut is increasing due to its high
economic returns and adaptation.
 Common names of Pecan : American Walnut, Bhidurkasht Phal etc.
Pecan nut Walnut

7. Scientific classification of
Pecan
Kingdom Plantae
Family Juglandaceae
Genus Carya
Species Illinoinensis
Binomial name of Pecan: Carya
illinoinensis

8. Cultivation in india
 Jammu and Kashmir
 Uttar Pradesh
 Uttarakhand (Districts like Chamoli and Nainital)
 Himachal Pradesh
 Tamil Nadu

9. Uttarakhand
1 Chamoli
Project: Horticulture Mission for North East and Himalayan States by Ministry of
Agriculture and Farmers Welfare
 Year: 2019
 Nursery in Kothiyalsain village of Chamoli district for growing and nurturing the
pecan nut sampling.
 Varieties : Mahan and Nelis
2. Nainital
 Project: Study and Promotion of Pecan Nuts funded by G B Pant National Institute of
Himalayan Environment, Almora
 Year: 2022
 Aim: To make the barren land cultivable in hilly areas and increase the income of the
hill farmers
 Nursery is being set up by Uttarakhand Council of Biotechnology at Patwadangar.

10.  Pecan nuts are consumed after being cooked or roasted.
 Food products: Candies, pies, chocolates, cookies, ice-
cream, desserts and other bakery products.
 The pecan has one of the highest fat contents of any
vegetable product and a caloric value close to that of butter.
 Most of the fat found in pecan is a healthy type called
Monounsaturated fat.
 Keeping LDL cholesterol low cuts down the risk of having
a stroke or heart attack.
 Total fat is approx. 72% out of which SFA is 6%, MUFA is
41% and PUFA is 21%

11. Nutritive value
Of
Pecan Nut

12. Nutritive value of Pecan per 100 g
Nutrient Nutritive value (30 g serving)
Percent of RDA
(Sedentary women)
(30g serving) Percent of
RDA
(Sedentary men)
Energy 691 Kcal 12.48% 9.82%
Carbohydrates 13.86g 4.15% 4.15%
Protein 9.17g 6.01% 5.09%
Total fat 72g 108% 86.28%
Cholesterol 0 mg 0% 0%
Dietary Fiber 20g 24% 18.9%
Source: USDA National Nutrient data base

13. Nutritive value of Pecan per 100 g
Vitamins Nutritive value Percent of RDA
(Sedentary Women)
Percent of RDA
(Sedentary Men)
Folates 26µg 3.5 % 2.6%
Niacin 4.18mg 11.4% 8.9%
Pantothenic acid 2.10 mg - -
Pyridoxine 2.10 mg 48.46% 48.46%
Riboflavin 1.30 mg 20.52% 19.5%
Thiamine 1.66 mg 35.57% 35.57%
Vitamin A 56IU 20.03% 16.83%
Vitamin C 4.1mg 1.89% 1.53%
Vitamin E 24.44mg 97.76% 97.76%
Source: USDA National Nutrient data base

14. Nutritive value of Pecan per 100 g
Minerals Nutritive Value
30g serving size Percent
of RDA
(Sedentary Women)
30g serving size Percent
of RDA
(Sedentary Men)
Calcium 700 mg 21% 21%
Copper 2.1 mg 31.5% 31.5%
Iron 2.53 mg 2.61% 3.99%
Magnesium 121 mg 12% 12%
Manganese 4.5 mg 33.75% 33.75%
Phosphorus 277 mg 8.31% 8.31%
Selenium 8.4 µg 6.3% 6.3%
Zinc 4.53 mg 10.29% 7.99%
Potassium 450mg 3.85% 3.85%
Source: USDA National Nutrient data base

15. Cardiovascular disease

16.  Cardiovascular diseases (CVDs) are the leading cause of death
globally, taking an estimated 17.9 million lives each year.
 The annual number of deaths from CVD in India is projected to rise
from 2.26 million (1990) to 4.77 million (2020).
 Risk factors include increased adiposity, elevated blood pressure,
smoking, insulin resistance, obesity, and dyslipidemia, which is
characterized as elevated total cholesterol (TC), LDL cholesterol,
triglycerides (TGs), or low concentrations of HDL cholesterol.
 s
According to WHO

17. Cardiovascu
lar Disease
Coronary
heart
disease
Cerebro-
vascular
disease
Peripheral
arterial
disease
Rheumatic
heart
disease
Congenital
heart
disease
Deep vein
thrombosi
s and
pulmonary
embolism

18. Coronary Heart Disease A disease of the blood vessels supplying the heart
muscle
Cerebrovascular disease A disease of the blood vessels supplying the brain
Peripheral Arterial disease A disease of blood vessels supplying the arms and legs
Rheumatic heart disease Damage to the heart muscles and heart valves from
rheumatic fever, caused by Streptococcal bacteria
Congenital heart disease Birth defects that effect the normal development and
functioning of the heart caused by malformations of the heart
structure from birth
Deep vein thrombosis and
pulmonary embolism
Blood clots in the leg veins, which can dislodge and move to
the heart and lungs

19.  Heart attacks and strokes are usually acute events and are
mainly caused by a blockage that prevents blood from
flowing to the heart or brain.
 The most common reason is the build-up of fat deposits on
the inner walls of the blood vessels that supply the heart or
brain.
 Strokes can be caused by bleeding from a blood vessel in
the brain or from blood clots.

20. Heart health and Pecan
1. MUFAs and PUFAs
(High conten)
2. SFAs (low content)
3. Phytosetrols
4. Antioxidants
5.Vitamins and non-
sodium minerals
1. Mediation of gene
expression via
nuclear factors
2. Decrease bile acid
absorption
3. Increase
cholesterol
breakdown
4. Increase
synthesis of short-
chain fatty acids by
gut microbiota
1. Decrease total
cholesterol
2. LDL –cholesterol
3. Non-HDL
cholesterol
4. Decrease
Apolipoprotein B
5. Decrease TG

21. 1. Healthy Heart :-
 Rich in calcium, zinc, potassium and magnesium
 Low in sodium
 Loaded with monounsaturated fats such as oleic acid
 MUFA helps to lower LDL and increases HDL in the blood.
 Pecans contains natural antioxidants which protect the heart
 According to the National Pecan Shellers Association, adding a
handful of pecan nuts in diet helps decrease LDL and increase
HDL which in turn prevent stroke and coronary artery disease.
 L-Arginine, is the precursor of endogenous vasodilator Nitric
Oxide (NO) and improve the vascular reactivity.

22.  L-arginine is converted to nitric oxide which causes blood
vessels to widen and helps in blood flow. It also promotes
growth hormone, insulin production etc.
Nitric Oxide is produced which acts as vasodilation by
relaxing the vascular smooth muscles and decreasing the
blood pressure
Nitric
Oxide
Synthases
L-
Arginine

24. Other HEALTH BENEFITS
OF
PECAN

25. 1. Improves Digestion and promotes stronger bones :-
 More fiber: Promote colon health and facilitate regular bowel
movements.
 Prevent constipation and reduce the risk of hemorrhoids and
colitis by cleaning out the gastrointestinal system.
 Omega-3 and Omega-6 FA which help in easing the pain that is
associated with chronic conditions like osteoporosis and
arthritis.
 Calcium can promote healthy bones.

26. 2. Reduces the Risk of Certain Cancer :-
 The anti-proliferative properties of ellagic acid which
inhibit DNA binding of certain carcinogens such as
nitrosamines and polycyclic aromatic hydrocarbons.
 They contain oleic acid, a fatty acid which has been
found to reduce the risk of breast cancer.
 Pecan nuts also reduce the risk of colon cancer since they
also help clean the gastrointestinal system.

27. 3. Helps with Weight Loss:-
 It enhances satiety and increases metabolism, research
has indicated that a diet comprising pecan nuts helps in
losing weight.
 Rich sources of several important B-complex groups of
vitamins which together assist to speed up rate metabolic
rate.
 High fiber content of pecan is concerned with the feeling
of fullness that helps in weight loss.

28. 4. Anti-Inflammatory Benefits :-
 Pecans are rich in magnesium which is known for its anti-inflammatory benefits.
 Magnesium intake reduces inflammatory indicators in the body, and also reduces
inflammation in the arterial walls, thus reducing the risk of arthritis, Alzheimer’s
disease, cardiovascular disease, and other inflammatory ailments.
5. Boosts Immunity :-
 Pecans are a rich source of manganese, vitamin E, copper, selenium which are
powerful antioxidants.
 This trace mineral protects nerve cells from free-radical damage, thus boosting
immunity and protecting the body from diseases, infections, etc.

29. 6. Anti-aging Benefits :-
 Pecan nuts contain numerous antioxidants including ellagic acid,
vitamin A and vitamin E which fight and eliminate the free
radicals responsible for causing premature skin aging.
 Thus, pecans can prevent the occurrence of fine lines, wrinkles
and pigmentation.
7. Reduces the PMS symptoms:-
 PMS is a regular occurrence in most mature women on the cusp of
their menses.
 Studies have proved that high mineral content of the pecans can
alleviate a range of symptoms.

30. 8. Improves Metabolism and brain functioning:-
 Improved metabolism is also associated with losing weight.
 Pecans contains a significant amount of copper which is
key to more than 50 metabolic enzyme reactions in the
human body, which promote higher metabolic rates.
 Pecan is known as brain food in comparison to other nuts.
 It relieves the symptoms like mental illness, epilepsy, mood
swings as it is rich in magnesium, it controls and improves
the brain’s synaptic processes.

31. Side-effects and allergies of
Pecans
Dizziness Vomiting
Swelling in
throat
Shortness of
breath
Itching and
irritation on
skin

32. Case Study 1: Pecan lower LDL cholesterol in
people with normal lipid level
Objective–To investigate the serum lipid profiles and dietary intakes of individuals with
normal lipid levels who consumed pecans and those who did not.
Intervention–Pecans, 68 g/day for 8 weeks, plus “self-selected” diets, whereas the
control group avoided all nuts and consumed “self-selected” diets.
Although there is variability in the dietary habits of food choices made & calories
consumed, this approach represents perhaps a “realistic appraisal” of the impact of the
pecan set forth in the FDA qualified health claim.
Results-
 LDL (or bad) cholesterol was lowered in the pecan treatment group from 2.61 ±0.49
mmol/L to 2.30 ±0.49 mmol/L, after 4 wk whereas in the control group, LDL
cholesterol levels increased to 3.03 ±0.57 mmol/L.
 Dietary fat, MUFA, PUFA, insoluble fiber, Mg, and energy were significantly higher in
the pecan treatment group than the control group.

33. Case Study 2: Pecan- enriched diet alter cholesterol profiles and
triglycerides in adults at risk of cardiovascular disease in a randomized,
controlled trial
Method: A randomized , controlled trial where 56 adults were randomly allocated
into a control group(n=18 ) or 1 of 2 pecan groups. The first group (n=16 ) consumed
pecan (68 g) as part of a free living diet. The second group (n=18) substituted the
pecans (68g) for isocaloric foods from their diet. At baseline and 8 weeks, a high-fat
meal was consumed with 4-h postprandial blood draws to determine changes in blood
lipids and glycemia.
Result: Daily pecan (68 g) consumption reduced fasting blood lipids, including LDL
cholesterol, postprandial TGs, and postprandial glucose in adults with high
cholesterol or those at a greater risk for CVD.
 The results of this study are clinically meaningful because the magnitude of
reduction in LDL cholesterol in the pecan groups (6.4–9.5%) could correspond to
reduction in the risk for CVD. Furthermore, the reduction in postprandial TGs and
glucose provides additional protection in the fed state.
Conclusion: Pecan consumption improves fasting and postprandial blood lipids in
CVD at risk adults

34. Conclusion
 Before scientific evidence were available, nuts were considered to
be a food extremely high in fat that may favour weight gain.
 Consumption of tree nuts is associated with a reduced risk of CVD,
type II diabetes, and neuro-degeneration and may actually improve
weight management.
 Beneficial effects from tree nuts are largely due to their high
antioxidant, fiber, unsaturated fatty acid and micronutrient content.
 Researches are being going on to understand the nutritional benefits
of the pecan as comparison to other tree nuts.
 It is therefore important that nuts should be consumed on a regular,
if not daily basis.

35.  Pecan nuts contain MUFA such as oleic acid along with phenolic
antioxidants which help reduce the risk of heart disease.
 There is many evidences showed that a handful of pecan nuts in diet
helps decrease LDL and increase HDL.
 It can be used as a healthy snack for children and adults.
 Adults with elevated blood glucose levels and insulin resistance are
at-risk for cardio metabolic disease.
 Pecans have a very low glycemic index, which means that eating
them does not cause a spike in blood sugar.
 Pecan nuts, among all nuts contain the highest amount of antioxidants
and can offer many valuable nutritional benefits to improve health
and well-being.

36. REFERENCES
 https://www.who.int/news-room/fact-sheets/detail/cardiovascular-diseases-(cvds)
 USDA (2016): National Nutrient Database for standard reference.28: May, 2016 https://ndb.nal.usda.
 Guarneiri , L. L., Paton, C. M. and Cooper, J. A., 2021. Pecan-Enriched Diets Alter Cholesterol
Profiles and Triglycerides in Adults at Risk for Cardiovascular Disease in a Randomized, Controlled
Trial. J Nutrition., 151(10):3091-3101.
 McKay, D. L., Eliasziw, M., Chen, C. Y. O. and Blumberg, J. B., 2018. A Pecan-Rich Diet Improves
Cardiometabolic Risk Factors in Overweight and Obese Adults: A Randomized Controlled Trial.
Nutrients. 11;10(3):339.
 Rajaram, S. and Sabate, J. 2006. Nuts, body weight and insulin resistance. Br. J. Nutr. 96(2):79-86.
 Alvarez-Parrilla, E. et.al. 2018.Bioactive compounds and health effects of pecan nuts and their by-
products: a review. J. Food Biact., 1:56-92
 Rajaram, S., Burke, K., Connell, B. and Sabate, J. 2001. A monounsaturated fatty acid-rich pecan
enriched diet favorably alters the serum lipid profile of healthy men and women. J. Nut. 131(9):2275-
2279.
 Morgan, W. K. and Clayshulte, 2000. Pecans lower low-density lipoprotein cholesterol in
people with normal lipid levels. Journal of the American Dietetic Association, 100:312-318