Life Sci J Pak 2019; 1(01):24-33 Mahmood et al, 2019 24 REVIEW Life Science Journal of Pakistan Comparative assessment of biomedical and nutritional status of dry fruits; A review Zahed Mahmood 1 , Aqsa Mashooq 1 , Sarmad Ahmad Qamar 2 , Naveed Munir 1,3 , Muhammad Jahangeer 1* , Ghazia Fatima 1 , Shoukat Hussain 1 , Ayesha Zulfiqar 1 . 1 Clinical Biochemistry Lab, Department of Biochemistry, Government College University Faisalabad-38000, Pakistan. 2 Industrial Biotechnology Lab, Department of Biochemistry, University of Agriculture, Faisalabad-38040, Pakistan. 3 College of Allied Health Professionals, Directorate of Medical Sciences, Government College University Faisalabad-38000, Pakistan. *Corresponding Author Muhammad Jahangeer (rajahangeer@gcuf.edu.pk) Research Associate, Department of Biochemistry, GC University, Faisalabad Abstract Nuts as dry fruits are nutrients rich foods that have high amount of phytochemicals like unsaturated fatty acids, proteins, fibers, carbohydrates, flavonoides, phytosteroides and antioxidants. Other nutritional components that are also present in nuts include vitamins, minerals, and phenolic compounds. Nuts have been proposed as an important component of optimal diets for reducing the risk of chronic heart disease. Anti-inflammatory properties present in nuts, maintain the weight and increase insulin sensitivity. Phytosterols present in nuts have a role in regulating the blood cholesterol level. The essential elements omega 3 and omega 6 fatty acids are also present in walnut and these elements have a more beneficial effect on heart brain and neurotransmitters. Polyunsaturated fatty acids like linolenic acid and monounsaturated fatty acid are also present in nuts which have a potential role in the human body to maintain the low-density lipoproteins and high-density lipoproteins for proper arterial function. Both pine nuts and cashew nuts have antioxidant potential due to the presence of a wide range of phytoconstituents, so this review article has been compiled to summarize the health benefits of dry fruits, phytochemical constituents and their mechanism of actions. Keywords: optimal diet, vitamins, minerals, phenolic compounds, phytosterols, antioxidants Life Sci J Pak 2019; 1(01):24-33. doi:10 (Received 04 April 2019 – Accepted 15 April 2019- Revised 29 April 2019) Copyright © 2019 Mahmood et al. This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Introduction Fruits and vegetables are natural elements having antioxidant properties and help to decrease the effect of free radical on the body (1, 2). Free radicals have more harmful effects on the body such as DNA mutation, lipid peroxidation and cross- linking proteins which could be prevented by antioxidation. Nuts as dry fruits are nutrient-rich foods that contain rich amount of unsaturated fatty acid and other compound likes protein, fiber, carbohydrate and antioxidants properties (3). Nutritional compounds that are also present in nuts are vitamins (e.g. tocopherols, niacin, folic acid, and vitamin B6), minerals (e.g., magnesium, potassium, calcium, iron) and phenolic compounds (4). Some bioactive components of nuts i.e. Phytosterols, selenium, folic acid, tocopherols, phenolic compounds, and magnesium, are reported to have antioxidant, anticarcinogenic or anti-inflammatory properties (4). Anti-oxidation properties play an important role to preserve the chronic disease and reduce the risk of cancer. It is described that trend of obesity is increasing which might be the major cause of cardiovascular diseases and type 2 diabetes mellitus, could be prevented by fruits and vegetables (5). Phytosterols are present in nuts, fruits and vegetable, and their structure are related to the cholesterol played role in maintaining of blood cholesterol level and it was reported that consumption of 2 g of phytosterols per day reduced LDL cholesterol level by 10%, and are considered to protect cardiovascular complications. Nuts consumption effect on the serum lipid and decreases the low-density lipoprotein and improves the ratio of HDL (6). G-tocopherol and vitamin E are also present in all nuts which also have cardioprotective roles as well as to reduce the risk of heart diseases, hypertension, cancer and Alzheimer’s disease (7). Omega 3 and omega 6 fatty acids are present in walnut and these elements have a more favorable effect on heart, brain, and neurotransmitters. Walnut is the rich source of polyunsaturated fatty acids, basically linolenic acid