A SERVING OF PISTACHIOS IS A GOOD SOURCE OF FIBER, PROTEIN, THIAMIN, VITAMIN B6, MANGANESE, PHOSPHORUS AND COPPER

Pistachio Nuts (Pistacia vera L.): Production, Nutrients, Bioactives and Novel Health Effects.

Mandalari G, Barreca D, Gervasi T, et al.

Plants (Basel). 2021;11(1):18. Published 2021 Dec 22.

Researchers reviewed the production, nutrient, phytochemical composition and emerging research trends on the health benefits of pistachio nuts (Pistacia vera L.).

Pistachio nut allergy: An updated overview.

Costa J, Silva I, Vicente AA, Oliveira MBPP, Mafra I.

Crit Rev Food Sci Nutr. 2019;59(4):546-562.

Pistachio nut (Pistacia vera) is highly appreciated for its organoleptic characteristics and potential health benefits. However, this tree nut is also responsible for triggering moderate to severe IgE-mediated reactions in allergic individuals.

The comparison of some pistachio cultivars regarding their fat, fatty acids and protein content.

Okay Y.

Gartenbauwissenschaft. 2002;67(3):107-‐13.

This research has determined fat, fatty acids and protein contents of some domestic pistachio cultivars, namely 'Uzun', 'Kirmizi', 'Halebi' and 'Siirt', and an Iranian cultivar 'Ohadi'.

Out-of-hand nut consumption is associated with improved nutrient intake and health risk markers in US children and adults: National Health and Nutrition Examination Survey 1999-2004.

O'Neil CE, Keast DR, Nicklas TA, Fulgoni VL 3rd.

Nutr Res. 2012;32(3):185-194.

The purpose of this study was to determine the association of out-of-hand nut (OOHN) consumption with nutrient intake, diet quality, and the prevalence of risk factors for cardiovascular disease and metabolic syndrome.

Quantification and bioaccessibility of california pistachio bioactives.

Liu Y, Blumberg JB, Chen CY.

J Agric Food Chem. 2014;62(7):1550-1556.

The objective of this study was to first optimize extraction protocols for lipophilic nutrients and then quantify the content of two phenolic acids, nine flavonoids, four carotenoids, two chlorophylls, and three tocols in the skin, nutmeat, and whole nut of California pistachios.

B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts.

Stuetz W, Schlörmann W, Glei M.

Food Chem. 2017;221:222-227.

The concentrations of B-vitamins, carotenoids and tocopherols in nuts may differ between species and might be influenced by roasting.

Health benefits of pistachios consumption.

Terzo S, Baldassano S, Caldara GF, et al.

Nat Prod Res. 2019;33(5):715-726.

This review examines the nutrients and phytochemicals present in pistachios as well as the potential health benefits of including pistachios in a diet.

Physicochemical properties and health benefits of pistachio nuts.

Esmaeili Nadimi A, Ahmadi Z, Falahati-Pour SK, et al.

Int J Vitam Nutr Res. 2020;90(5-6):564-574.

Researchers selected 100 articles from PubMed, ISI web of knowledge and Google Scholar, among them 80 articles were used as the references of this review.

Plant-based snacking: research and practical applications of pistachios for health benefits.

Higgs J, Styles K, Carughi A, et al.

J Nutr Sci. 2021;10:e87. Published 2021 Oct 1.

The present paper is based on a symposium held during the 13th FENS (Federation of European Nutrition Societies) 2019 conference in Dublin that explored recent research and practical applications of pistachios as a plant-based snack, in particular, for appetite control and healthy weight management; and for glycaemic control during pregnancy.

Why Should Pistachio Be a Regular Food in Our Diet?

Mateos R, Salvador MD, Fregapane G, Goya L.

Nutrients. 2022;14(15):3207. Published 2022 Aug 5.

This review gathered recent data regarding the most beneficial effects of pistachio on lipid and glucose homeostasis, endothelial function, oxidative stress, and inflammation that essentially convey a protective/preventive effect on the onset of pathological conditions, such as obesity, type 2 diabetes, CVD, and cancer.