Pistachio Nut Consumption and Serum Lipid Levels

Sheridan, Michael J.; Cooper, James N.; Erario, Madeline; Cheifetz, Craig E.

doi:10.1080/07315724.2007.10719595

Cited by 117 publications

(155 citation statements)

References 57 publications

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“…This suggests that increasing MUFA and PUFA intake without decreasing SFA is not sufficient to decrease TC and LDL-C, but it can increase HDL-C and improve TC/HDL-C and LDL-C/HDL-C ratios in a cardioprotective manner (12)(13) . Sheridan et al (14) showed similar effects of pistachio nuts on the lipid profiles of free-living human subjects with primary, moderate hypercholesterolaemia.…”

Section: Discussionmentioning

confidence: 90%

Peanut consumption and cardiovascular risk

Nouran

Kimiagar

Abadi

et al. 2009

Public Health Nutr.

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Objective: We evaluated the effects of peanut consumption on lipid profiles, atherogenic index of plasma (AIP) and CHD risk in hypercholesterolaemic men. Design: Randomised crossover clinical trial. Setting: Participants were randomly assigned to two groups. They were asked to consume peanut supplements (about 77 g) with their habitual diet for 4 weeks. Subjects: Fifty-four hypercholesterolaemic men with total cholesterol (TC) concentrations between 200 and 350 mg/dl. Results: Compared with the habitual diet, peanut supplementation of the habitual diet significantly reduced TC/HDL cholesterol (HDL-C) ratio (mean 1 (SE 0?3) P 5 0?001) and LDL cholesterol (LDL-C)/HDL-C ratio (mean 0?7 (SE 0?2); P 5 0?001). Peanut consumption increased HDL-C (mean 6?1 (SE 1?5) mg/dl; P , 0?001) and total antioxidant capacity (TAC) (mean 1?2 (SE 0?6) U/mL P 5 0?04). In addition, peanut consumption significantly reduced the AIP (mean 0?1 (SE 0?03) P 5 0?01) and CHD estimated risk over 10 years based on systolic and diastolic blood pressures (mean 1?4 % (SE 0?5 %) P 5 0?004 and mean 2?2 % (SE 0?5 %) P , 0?001, respectively). Conclusions: Short-term peanut consumption might improve lipid profiles, the AIP and CHD risk in free-living hypercholesterolaemic men. KeywordsPeanut Habitual diet Coronary heart disease Atherogenic index of plasma Regular consumption of nuts is beneficial to cardiovascular health. Data from the Adventist Health Study and Nurses' Health Study show that higher nut consumption is associated with reduced risk of coronary artery disease (1,2) . In addition, other epidemiological studies have shown that frequent nut consumption decreases the risk of CHD, with adjusted relative risk reductions approaching 50 % in subjects who consume 4-5 servings per week than those who have little or no intake (3)(4) .Peanuts are rich source of Mg, folate, fibre, a-tocopherol, Cu, arginine and resveratrol. All of these compounds have been shown to reduce CHD risk in various ways, and this suggests that peanut consumption might benefit those at risk for CHD. However, most studies to date have been performed in either healthy or hypercholesterolaemic subjects in combination with low-fat diet. O'Byrne et al. (5) reported a decrease of total cholesterol (TC) and LDL cholesterol (LDL-C) in hypercholesterolaemic, postmenopausal women on a low total fat, low SFA and high MUFA diet for 6 months. showed beneficial effects of peanut consumption on blood lipid concentrations when consumption was combined with a high MUFA, low SFA diet in normocholesterolaemic subjects. In both of these studies, MUFA intake largely substituted for SFA intake. This raises the question of whether the observed shifts in lipid profiles were due to the increase in dietary MUFA or to the reduction of SFA consumption, and thus the role of peanut consumption is not clear. Alper and Mattes (7) reported that a moderate increase in MUFA intake without a concomitant decrease in SFA did not appear sufficient to decrease TC and LDL-C in normocholesterolaemic individua...

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Section: Discussionmentioning

confidence: 90%

Peanut consumption and cardiovascular risk

Nouran

Kimiagar

Abadi

et al. 2009

Public Health Nutr.

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“…Studies on properties and bioactivity of this nut to date are limited with respect to other nuts such as walnuts, peanuts, and almonds. Pistachio nut consumption has been shown to have positive effects on serum lipid profile and CVD risk factors in healthy as well as hypercholesterolemic humans [16][17][18][19]. Potential mechanisms of the cardiovascular protective action have been suggested, including effects on plasma stearoyl-CoA desaturase activity [19].…”

Section: Introductionmentioning

confidence: 99%

Polymeric proanthocyanidins from Sicilian pistachio (Pistacia vera L.) nut extract inhibit lipopolysaccharide-induced inflammatory response in RAW 264.7 cells

et al. 2011

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Background Positive effects of pistachio nut consumption on plasma inflammatory biomarkers have been described; however, little is known about molecular events associated with these effects. Purpose We studied the anti-inflammatory activity of a hydrophilic extract from Sicilian Pistacia L. (HPE) in a macrophage model and investigated bioactive components relevant to the observed effects. Methods HPE oligomer/polymer proanthocyanidin fractions were isolated by adsorbance chromatography, and components quantified as anthocyanidins after acidic hydrolysis. Isoflavones were measured by gradient elution HPLC analysis. RAW 264.7 murine macrophages were pre-incubated with either HPE (1-to 20-mg fresh nut equivalents) or its isolated components for 1 h, then washed before stimulating with lipopolysaccharide (LPS) for 24 h. Cell viability and parameters associated with Nuclear Factor-jB (NF-jB) activation were assayed according to established methods including ELISA, Western blot, or cytofluorimetric analysis. Results HPE suppressed nitric oxide (NO) and tumor necrosis factor-a (TNF-a) production and inducible NO-synthase levels dose dependently, whereas inhibited prostaglandin E 2 (PGE 2 ) release and decreased cyclooxygenase-2 content, the lower the HPE amount the higher the effect. Cytotoxic effects were not observed. HPE also caused a dose-dependent decrease in intracellular reactive oxygen species and interfered with the NF-jB activation.Polymeric proanthocyanidins, but not isoflavones, at a concentration comparable with their content in HPE, inhibited NO, PGE 2 , and TNF-a formation, as well as activation of IjB-a. Oligomeric proanthocyanidins showed only minor effects. Conclusions Our results provide molecular evidence of anti-inflammatory activity of pistachio nut and indicate polymeric proanthocyanidins as the bioactive components. The mechanism may involve the redox-sensitive transcription factor NF-jB. Potential effects associated with pistachio nut consumption are discussed in terms of the proanthocyanidin bioavailability.

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“…Sheridan and colleagues' research on pistachios has shown more success with increasing HDL as compared to Spiller and colleagues' research on almonds, which did not show any significant increases in HDL (13,17). The validity of the results may be disputed based on the number of participants used and the length of the study (i.e.…”

Section: Potential Pistachio Health Benefitsmentioning

confidence: 90%

“…The research that has been conducted on pistachios looks at the dosage response of pistachios on TC and LDL (13,31,34). Pistachios are a good source of nutrients such as but not limited to: potassium and lutein, therefore they are worth studying (refer to Table 1).…”

Section: Nut and Health Relationshipmentioning

confidence: 99%