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RESEARCH SUGGESTS PISTACHIOS HAVE A HIGH ANTIOXIDANT ACTIVITY.

Dietary intake of pistachios or mixed nuts results in higher systemic antioxidant capacity with minimal effects on bone in adolescent male rats.

Wickman BE, Clayton ZS, Rochester E, et al.

J Nutr Sci. 2023;12:e11. Published 2023 Jan 24.

This study tested the hypothesis that compared to a control diet high in fat (40 % energy) and cholesterol, diets containing isocaloric amounts of pistachios or mixed nuts would result in greater bone health in male adolescent rats.

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.

Lutein and Zeaxanthin – food sources, bioavailability, and Dietary Variety in Age-Related Macular Degeneration Protection.

Eisenhauer B, Natoli S, Liew G, Flood VM.

Nutrients 2017, 9, 120.

This literature review was to examine the current evidence relating to lutein/zeaxanthin (L/Z) bioavailabilty in certain foods.

In vitro lipolytic, antioxidant and anti‐inflammatory activities of roasted pistachio kernel and skin constituents. Food and Function

Grace MH, Esposito D, Timmers MA, et al.

Food Funct. 2016;7(10):4285-4298.

A comprehensive phytochemical analysis was conducted on pistachios to identify the differential contributions of skin and kernel phytochemicals to in vitro bioactivity.

Identification of Phenolic Compounds in Red and Green Pistachio (Pistacia vera L.) Hulls (Exo-‐ and Mesocarp) by HPLC-‐DAD-‐ ESI-‐(HR)-‐MS(n)

Erşan S, Güçlü Üstündağ Ö, Carle R, Schweiggert RM.

J Agri Food Chem. 2016;64(26):5334-5344.

Phenolic constituents of the nonlignified red and green pistachio hulls (exo- and mesocarp) were assessed by HPLC-DAD-ESI-MS(n) as well as by HR-MS.

Evaluation of the nutraceutical, antioxidant and cytoprotective properties of ripe pistachio (Pistacia vera L., variety Bronte) hulls.

Barreca D, Laganà G, Leuzzi U, Smeriglio A, Trombetta D, Bellocco E.

Food Chem. 2016;196:493-502.

In this study the hulls of ripe pistachios were extracted with two organic solvents (ethanol and methanol) and characterized for phenolic composition, antioxidant power and cytoprotective activity.

Nutritional Value of Italian Pistachios from Bronte ( Pistacia vera, L.), Their Nutrients, Bioactive Compounds and Antioxidant Activity.

D’Evoli L, Lucarini M, Gabrielli P, Aguzzi A, Lombardi-Boccia G.

Food and Nutrition Sciences 2015;614132.

This study gives an overview on the nutritional value, bioactive compounds and antioxidant activ-ity (ABTS and FRAP) of Bronte’s pistachio (Pistacia vera, L., cv. Bianca) from Sicily (Italy).

The beneficial effects of tree nuts on the aging brain.

Carey AN, Poulose SM, Shukitt-Hale B.

Nutr Aging. 2012;1:55-67.

Evidence is accumulating that suggests that tree nuts and their bioactive constituents have the potential to reduce oxidative stress and inflammation, as indicated by decreased lipid peroxidation in vivo and reduced production of the free radical nitric oxide and the pro-inflammatory cytokine tumor necrosis factor-alpha in vitro.

Sicilian pistachio (Pistacia vera L.) nut inhibits expression and release of inflammatory mediators and reverts the increase of paracellular permeability in IL-1β-exposed human intestinal epithelial cells.

Gentile C, Perrone A, Attanzio A, Tesoriere L, Livrea MA.

Eur J Nutr. 2015;54(5):811-821.

Previous research showed that a hydrophilic extract from Sicilian pistachio nut (HPE) contains substantial amounts of proanthocyanidins and possesses anti-inflammatory activities.

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.

Bioaccessibility of pistachio polyphenols, xanthophylls, and tocopherols during simulated human digestion.

Mandalari G, Bisignano C, Filocamo A, et al.

Nutr. 2013;29(1):338-44.

Quantified the release of polyphenols, xanthophylls (lutein), and tocopherols from pistachios (raw pistachios, roasted salted pistachios, and muffins made with raw pistachios) during simulated human digestion.