Quantification of Phytochemicals, Cellular Antioxidant Activities and Antiproliferative Activities of Raw and Roasted American Pistachios.
Yuan W, Zheng B, Li T, Liu RH.
Nutrients. 2022; 14 (15):3002.
A study conducted by Cornell University found that pistachios have a high antioxidant capacity. In fact, the antioxidant capacity of pistachios rivals that of popular antioxidant-containing foods, including blueberries, pomegranates, cherries and red wine.
The high antioxidant capacity of pistachios was confirmed by a research team led by Dr. Rui Hai Liu using two different methods of measuring antioxidants—the accepted measurement established by the United States Department of Agriculture, called ORAC, which stands for Oxygen Radical Absorbance Capacity; and CAA, short for Cellular Antioxidant Activity, which is a new method that looks more closely at what might happen with cells in the human body.