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. Qualitative and quantitative analyses of skin and kernel non-polar extracts (SNP and KNP, respectively) indicated that the major components are fatty acids (696.36 and 879.70 mg g-1), phytosterols (16.08 and 4.28 mg g-1), and γ-tocopherol (304.17 and 397.10 μg g-1). Analysis of the skin and kernel polar extracts (SP and KP, respectively) showed that skin accumulated higher levels of phenolic compounds, especially flavan-3-ols, compared to the kernel. The SNP had the strongest effect in decreasing non-mitochondrial oxidative burst associated with inflammatory response in macrophages.

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

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