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. The destruction of bioactive phenolics in pistachio skins may negatively impact the potential health benefits arising from pistachio consumption.