Traditionally,　walnuts　have　occupied　an　imperative　position　in　the　functional　food　market　with　consistently　recognized　nutritious　and　functional　properties.　In　the　past　years,　the　lipid　profile　of　walnuts　has　brought　much　scientific　attention　via　linking　a　cascade　of　biological　attributes　and　health-promoting　effects.　Over　time,　researchers　have　focused　on　diversified　composition　(polyphenols　and　vitamins)　of　different　parts　of　walnut　(flower,　pellicle,　and　kernel)　and　emphasized　their　physiological　significance.　Consequently,　a　plethora　of　reports　has　emerged　on　the　potential　role　of　walnut　consumption　against　a　series　of　diseases　including　cancer,　gut　dysbiosis,　cardiovascular,　and　neurodegenerative　diseases.　Therefore,　we　accumulated　the　updated　data　on　composition　and　classification,　extraction　methods,　and　utilization　of　different　parts　of　walnuts　as　well　as　associated　beneficial　effects　under　in　vivo　and　clinical　studies.　Altogether,　this　review　summarized　the　ameliorative　effects　of　a　walnut-enriched　diet　in　chronic　diseases　which　can　be　designated　to　the　synergistic　or　individual　effects　of　walnut　components　mainly　through　anti-oxidative　and　anti-inflammatory　role.