Mollica, AdrianoZengin, GökhanStefanucci, AzzurraFerrante, ClaudioMenghini, LuigiOrlando, GiustinoBrunetti, Luigi2020-03-262020-03-2620181756-4646https://dx.doi.org/10.1016/j.jff.2018.06.016https://hdl.handle.net/20.500.12395/36812In this study, the nutraceutical potential of two hazelnut varieties (Turkey and Italy) were examined by studying several aspects including the phytochemical properties, antioxidant potential, cell viability and ex vivo neuroprotective potential. Results showed that the Turkish hazelnut had the higher concentration of phenolic acids, flavonoids, higher antioxidant capacity and enzyme inhibition properties and lower saturated fatty acid concentration than the Italian sample. The in vivo studies showed that compared to the Italian hazelnuts, the addition of Turkish hazelnuts to high fat diet was associated with a more significant decrease in body weight, food consumption, atherogenic index, lipid peroxidation levels and biochemical/morphological markers of liver injury. Also, from our results, the two hazelnut varieties were protective against beta-amyloid-induced neurochemical changes and high-fat diet induced alteration of metabolic indices.en10.1016/j.jff.2018.06.016info:eu-repo/semantics/closedAccessbeta-amyloidDietFatHazelnutFunctional foodNutraceuticalArticle47562574Q1WOS:000439019200059Q1