Nutrition attributes and health effects of pistachio nuts

Bulló, Mònica; Juanola‐Falgarona, Martí; Hernández‐Alonso, Pablo; Salas‐Salvadó, Jordi

doi:10.1017/s0007114514003250

Cited by 107 publications

(73 citation statements)

References 97 publications

(146 reference statements)

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“…Therefore, nutrients in pistachios can help individuals with pre-diabetes in reducing blood sugar and insulin. Moreover, research showed that consumption of pistachios had a positive effect on patients with diabetes (3,11,27). Diabetes is a disease characterized mainly by hyperglycemia, and carbohydrate, fat, and protein dysfunction.…”

Section: Discussionmentioning

confidence: 99%

“…Primary prevention of these phenomena with a healthy diet containing nuts, such as walnuts (1), almonds (2), and pistachios (3), is possible. Research has shown that almonds have high unsaturated fats and affect the blood lipids (decrease triglycerides, total cholesterol, and LDL), and guarantees the health of women and men (4).…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, consumption of 43 grams of walnuts for 8 weeks significantly reduced non-HDL-cholesterol and apolipoprotein-B which has resulted in the reduction of the rate of heart disease (5). Among nuts * (almonds, hazelnut, peanuts, pecans, and walnuts), pistachios contain lower fat, and energy content, the highest levels of vitamin K, vitamin B6, B1, protein, and fiber, and high levels of antioxidants, including anthocyanins, flavonoids, proanthocyanidins flavonols, is flavones, flavanones, and stilbenes (3). Research has shown that pistachios contain 50%-70% fat the majority of which is unsaturated fatty acids that prevent cholesterol accumulation and atherosclerosis (6) and reduce the incidence of heart disease including coronary artery disease (CAD) (7).…”

Section: Introductionmentioning

confidence: 99%

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The effect of pistachios on human health: A review study

Shahrabadi

Nadimi

Jalalli

et al. 2014

JOHE

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using the keyword pistachio in combination with cholesterol, cardiovascular, health, consumption, diabetes, serum lipid levels, glucose, and metabolic syndrome. Results: Of the total of 194 articles searched, 19 articles were included in the study. The consumption of pistachio, due to its minerals, vitamins, proteins, and antioxidants, improved health and had a positive impact on health outcomes, such as fat, blood sugar, and weight control. It also helped in the promotion of a healthy heart and recovery of high blood pressure, diabetes, coronary heart disease (CHD), metabolic syndrome, and pre-diabetes. Conclusions: Pistachio, due to its nutrients, has positive impact on human body health, including the cardiovascular system, blood lipids, and blood pressure. Moreover, because of its unsaturated fats, it also affects the lipoproteins and reduces cardiovascular disease (CVD) and diabetes, and helps in the management of weight and metabolic syndrome. It can also help in the recovery of patients with prediabetes through changes in their harmful metabolism. Pistachios are recommended as part of a healthy diet for the human health and prevention of chronic non-infectious diseases.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The effect of pistachios on human health: A review study

Shahrabadi

Nadimi

Jalalli

et al. 2014

JOHE

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show abstract

“…Antepfıstığı oksidatif stresin kontrolü ve kronik hastalık riskini azaltması üzerine önemli bir etkiye sahip olan yağda çözünen antioksidanların zengin bir kaynağıdır [33]. Antepfıstığı içerisinde bulunan E vitamininin antioksidan özelliği sayesinde Alzheimer hastalığının seyrini yavaşlattığı, bağışıklık sistemini güçlendirdiği, hücre bakımı ve yenilenmesine katkıda bulunduğu, koroner kalp hastalığı ve kanserin önlenmesinde etkili olduğu rapor edilmiştir [100].…”

Section: İnsan Sağliği Açisindan Antepfistiğinin öNemi̇unclassified

Antepfıstığı (Pistacia vera L.) ve İnsan Sağlığı Üzerine Etkileri

Çağlar¹,

Tomar²,

Vatansever³

et al. 2017

Akademik Gıda

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Pistachio (Pistacia vera L.) and Its Effects on Human HealthABSTRACT Turkey, especially Southeastern Anatolian Region, has an important place in the world ranking as well as an economic value in terms of pistachio production. Pistachios, which are from nuts with hard shells, have positive effects on health. Pistachios have rich nutritional content in terms of protein, fat and fatty acids, fiber, vitamins and minerals. As a rich source of phenolic compounds, pistachios take attention with a high antioxidant activity. Various researchers have reported that pistachio consumption may have beneficial effects on hypertension, cancer, diabetes and cardiovascular diseases. In this present study, the place and the importance of pistachios in human nutrition and health are reviewed.

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“…Kerman Province provides 67% of total Iranian pistachio, of which 70% belong to the Ohadi cultivar as the most important commercial cultivar in this region . The pistachio nut is a good source of nutrients, containing lipids, proteins, carbohydrates, dietary fibers, vitamins, minerals and phenolic compounds …”

Section: Introductionmentioning

confidence: 99%

Effects of a rotational UV‐C irradiation system and packaging on the shelf life of fresh pistachio

et al. 2019

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BACKGROUND In this study, fresh pistachio was exposed to UV‐C irradiation (2.1 and 4.5 kJ m−2) in a rotating cylindrical system with seven germicidal UV‐C lamps and immediately packed in perforated and non‐perforated polyethylene terephthalate (PET). The fruit were evaluated for weight loss, total phenolic content, enzyme activities, color indices (L*, a*, b* and browning index), and microbial counts during 35 days of storage at 4 °C. RESULTS UV‐C treatment caused a significant decrease (P < 0.05) in the weight loss of fresh pistachios compared to the control. The activity of catalase and peroxidase enzymes was significantly higher (P < 0.05) in irradiated samples packed in non‐perforated PET in comparison to those of untreated samples. Irradiation did not inhibit the activity of polyphenol oxidase in treated samples, although a slight decrease in polyphenol oxidase activity was observed in irradiated samples compared to control. The fruit treated with 2.1 kJ m−2 of UV‐C and the control packed in non‐perforated PET were lighter (L*), redder (a*), and less yellow (b*) compared to 4.5 kJ m−2 treated samples. Furthermore, a dose of 4.5 kJ m−2 UV‐C significantly decreased sensory attributes of fresh pistachios compared to the other irradiation level and control. CONCLUSION UV‐C irradiation at a dose of 2.1 kJ m−2 and packing in non‐perforated PET are recommended for fresh pistachio preservation based on the physicochemical, microbial, and sensory parameters. © 2019 Society of Chemical Industry

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Nutrition attributes and health effects of pistachio nuts

Cited by 107 publications

References 97 publications

The effect of pistachios on human health: A review study

The effect of pistachios on human health: A review study

Antepfıstığı (Pistacia vera L.) ve İnsan Sağlığı Üzerine Etkileri

Effects of a rotational UV‐C irradiation system and packaging on the shelf life of fresh pistachio

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