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. More than 90% of the polyphenols were released in the gastric compartment, with virtually total release in the duodenal phase. No significant differences were observed between raw shelled and roasted salted pistachio. The rapid release of the assayed bioactives in the stomach maximizes the potential for absorption in the duodenum and contributes to the beneficial relation between pistachio consumption and health-related outcomes.