Nutritional Value and Memory‐Improving Effects of Seven Major Nuts: A Comprehensive Study Using Network Pharmacology and In Vivo Assays

This study explored the memory‐enhancing potential of seven commercially available nuts through nutritional profiling, metabolomics, network pharmacology, and animal experiments. Significant differences were observed in nutrient content: Almonds had the highest soluble protein (263.13 mg/g), and walnuts showed the highest total phenolics (32.93 mg GAE/g). Active compounds were screened using SwissADME, and a compound–target network was constructed. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment identified key pathways, including neuroactive ligand–receptor interaction and cAMP signaling. Walnuts, almonds, and Torreya grandis were selected for in vivo testing in scopolamine‐induced memory‐impaired mice. In the Morris Water Maze, the walnut group showed the greatest improvement with a reduced escape latency (10.02 ± 3.69 s) and total distance (396.02 ± 125.29 mm). Biochemical analysis revealed increased superoxide dismutase (SOD) activity ( p < 0.01) and decreased malondialdehyde (MDA), interleukin 6 (IL‐6), and tumor necrosis factor alpha (TNF‐α) levels ( p < 0.05). Histological assays confirmed upregulation of postsynaptic density protein‐95 (PSD‐95) and brain‐derived neurotrophic factor (BDNF) expression. These findings suggest that nuts, particularly walnuts, can mitigate cognitive decline through antioxidant, anti‐inflammatory, and neuroprotective mechanisms.