Italian hazelnuts are an internationally recognized excellence, especially in varieties such as the Tonda delle Langhe (Piedmontese) and the Tonda di Giffoni (Campania), both IGP (Protected Geographical Indication), or the Tonda Gentile Romana produced in the Viterbo area, one step away from the DOP (Protected Designation of Origin).
Their particular beneficial action and prevention of cardiovascular diseases is due to the high content of unsaturated fatty acids. In fact, hazelnuts are rich in oleic acid, a monounsaturated fatty acid, and linoleic acid, an essential polyunsaturated fatty acid. Both of these fats help reduce bad cholesterol (LDL) and promote the increase of good cholesterol (HDL), contributing to a preventive and protective action against cardiovascular diseases.
Hazelnuts have a high content of vitamin E (higher than in olive oil: 35 mg/100g versus 11 mg/100g) and polyphenols. In addition to blocking free radicals and combating aging, vitamin E and polyphenols play an important role in protecting against oxidative processes, strengthening the walls of blood vessels and improving circulation. These functional characteristics have allowed the consumption of hazelnuts to be associated with a clear reduction in mortality from cardiovascular diseases. A recent meta-analysis conducted with dozens of studies on more than 800,000 subjects has highlighted how regular consumption of hazelnuts determines a significant reduction of 24% and 11% respectively in heart attacks and strokes, with a reduction in total mortality of 19%.
