Walnut leaves
are rich in vitamins, flavonoids (derivatives of quercetin and kaempferol, hyperoside), phenolic acid (caffeic acid, p-coumaric acid), carotenoids, triterpene, as well as in mineral salts – calcium, magnesium, phosphorus and copper. Walnut leaves are also a good source of tannin (approximately 4-5% in one leaf) and of 1,4,5-trihydroxy naftaleno–4-beta-D-glucoside. One leaf also contains from 0.2 to 0.04% of volatile oil (which comprises about 40 different compounds, from which about 25% make sesquiterpenes) and up to 1.3% of ascorbic acid. Walnut leaves have antibacterial and anti inflammatory properties. They can be used as natural antibiotics for shrimps – it has been shown that the leaves have an effect on a number of different types of bacteria and fungi.
Walnut also has a negative allelopathic effect on other plants. It has been proven that an extract from dried walnut leaves contains a range of allelopathic substances from which the most important are flavonoids and kaempferol.
Usage
Walnut leaves are an ideal supplemental food for shrimps. It’s recommended to give small quantities 2-3 times a week.