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.

Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins.

Tomaino A, Martorana M, Arcoraci T, Monteleone D, Giovinazzo C, Saija A.

Biochimie. 2010;92(9):1115-22.

The antioxidant activity of pistachio seeds [kernels] and skins were determined by means of four different assays.

Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds.

Açar, Ö.Ç., Gökmen, V., Pellegrini, N. et al.

Eur Food Res Technol. 2009; 229:961–969.

In this paper, a direct procedure for the extraction-independent measurement of the total antioxidant capacity named QUENCHER was applied to raw and roasted pulses, nuts and seeds.

Natural antioxidants in tree nuts.

Alasalvar C, Shahidi F.

Eur J Lipid Sci Technol. 2009;111,1056–1062.

The levels of natural antioxidants and phytochemicals present in tree nuts are reported.

Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L.

Ballistreri G, Arena E, Fallico B.

Molecules 2009;14(11):4358-69.

Changes in the phenolics fraction (anthocyanins, flavonoids and stilbenes) and tocopherols of unpeeled pistachios with ripening, and the effect of the sun-drying process are investigated.

Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin.

Bellomo MG, Fallico B

J Food Comp Anal. 2007;20:352-‐9.

Pistachio harvesting at the appropriate time is one of the key factors affecting the product quality.

Carotenoid, chlorophyll and chlorophyll-derived compounds in pistachio kernels (Pistacia vera L.) from Sicily.

Giuffrida D, Saitta M, La Torre L, et al.

Ital J Food Sci. 2006;3(18):313-20.

The composition of carotenoid, chlorophyll, and chlorophyll-derived compound in Sicilian pistachio kernels (Pistacia vera L.) was investigated.

Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States.

Halvorsen BL, Carlsen MH, Phillips KM, et al.

Am J Clin Nutr. 2006;84(1):95-135.

Aimed to generate a ranked food table with values for total content of redox-active compounds to test this alternative antioxidant hypothesis.

Pistachio skin phenolics are destroyed by bleaching resulting in reduced antioxidative capacities.

Seeram NP, Zhang Y, Henning SM, et al.

J Agric Food Chem. 2006;54:7036-40.

Raw nuts preserved phenolic levels and antioxidant capacity better than roasted nuts, suggesting contributing effects of other substances and/or matrix effects that are destroyed by the roasting process.

Antioxidant activity of Sicilian pistachio (Pistacia vera L. var. Bronte) nut extract and its bioactive components.

Gentile C, Tesoriere L, Butera D, et al.

J Agric Food Chem. 2007;55(3):643-648.

Pistacia vera L. is the only species of Pistacia genus producing edible nuts. This paper investigates the antioxidant potential of a Sicilian variety of pistachio nut by chemical as well as biological assays and measured antioxidant vitamins and a number of antioxidant polyphenols in either the hydrophilic and/or the lipophilic nut extract.