In vitro antimicrobial activity of pistachio (Pistacia vera L.) polyphenols.
Bisignano C, Filocamo A, Faulks RM, Mandalari G.
FEMS Microbiol Lett. 2013;341(1):62-7.
Investigated antimicrobial properties of polyphenol-rich fractions derived from raw shelled and roasted salted pistachios. Extracts from raw shelled pistachios were more active than those from roasted salted pistachios. The bactericidal activity of pistachio extracts could be used to help control the growth of some microorganisms in foods to improve safety and may find application as a topical treatment for S. aureus.