It is a natural antioxidant according to researchers.
In France, around 1 in 5 adults have excessively high cholesterol, according to figures from the French Federation of Cardiology. Excess cholesterol, in particular LDL cholesterol (the “bad” cholesterol), is a major risk factor for cardiovascular diseases (atherosclerosis, heart attack, stroke, etc.). Fortunately, certain foods help eliminate cholesterol. Among them, an autumn fruit calls out…
Portuguese researchers wanted to know if this fruit, already known to be rich in antioxidants and healthy compounds (phytosterols), had effects on cardiovascular health. To do this, they carried out a small experiment for 35 days on mice divided into three groups: a control group fed normally, a second group fed with a little of this fruit in their diet (0.55%) and a third group fed with a larger dose of this fruit (1.1%). At the end of the experiment, the mice in the third group showed a reduction in abdominal fat (fat around the organs, also called visceral fat) as well as a drop in cholesterol in the blood. The study also showed that consuming this fruit daily did not cause organ damage (no liver damage) and did not increase oxidative stress, we can read in the journal Biomedicines.
The fruit studied by the researchers was the chestnut. It contains soluble fiber which acts like a sponge in the intestine: these fibers bind to bile acids (which are made from cholesterol) and prevent their reabsorption. The body must then draw on circulating cholesterol to make new bile acids, which has the effect of reducing the level of “bad” cholesterol. Generally, nutritionists consider that a serving of chestnuts is around 100 grams of cooked (or roasted) chestnuts, or around ten fruits.
Chestnuts are particularly eaten in autumn. To choose good fresh chestnuts, make sure the shell is shiny, brown and free of blemishes. If you are unsure about a batch, you can immerse them. Healthy, full chestnuts sink, while wormy, hollow or rotten ones float to the surface and must be discarded.
