Pistachios for Health

  title={Pistachios for Health},
  author={Pablo Hern{\'a}ndez‐Alonso and M{\'o}nica Bull{\'o} and Jordi Salas-Salvad{\'o}},
  journal={Nutrition Today},
  pages={133 - 138}
Human beings have known about pistachio nuts since 6000 bc. Since then, pistachios have been systematically incorporated into the diet of various cultures. They are nutrient-dense nuts with a healthy nutritional profile that contains fiber, unsaturated fatty acids and antioxidant compounds. 
Health benefits of pistachios consumption
Mechanisms by which pistachio consumption can positively affect the separate components of Metabolic Syndrome are examined, leading to a greater potential of healthy antioxidant and anti-inflammatory activity, glycemic control, and endothelial function.
Nuts as Dietary Source of Fatty Acids and Micro Nutrients in Human Health
This book chapter elaborately discusses about the nutritional composition of the nuts and their effect on cardiovascular disease, obesity, diabetes and cancer.
Raw and roasted pistachio nuts (Pistacia vera L) are "Good" sources of protein based on their digestible indispensable amino acid score (DIAAS) as determined in pigs.
  • H. Bailey, H. Stein
  • Medicine, Chemistry
    Journal of the science of food and agriculture
  • 2020
Results of this research illustrate that raw and roasted pistachio nuts can be considered a good quality protein source with DIAAS greater than 75, however, processing conditions associated with roasting may decrease the digestibility of AA in pistachios.
Natural Foods and Indian herbs of cardiovascular interest
The utilization of herbal medicine has soar in the course of the most recent 10 years, with wellbeing consumption assessed over 18% of the GDP in US in 2018 (Figure 1). In the traditional Indian
Resveratrol isoforms and conjugates: A review from biosynthesis in plants to elimination from the human body
The aim of this article is to review the data published on resveratrol and its isomers, and their biosynthesis in plants, food sources, health and toxic effects, and the excretion of their metabolites to improve the understanding of these substances.
Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations
Different classifications of nutraceuticals and their potential therapeutic activity, such as anti-cancer, antioxidant, anti-inflammatory and anti-lipid activity in disease will be reviewed.
Pistachio Consumption Prevents and Improves Lipid Dysmetabolism by Reducing the Lipid Metabolizing Gene Expression in Diet-Induced Obese Mice
The present study shows that pistachio consumption is able to prevent and to ameliorate obesity-related dysfunctions by positively modulating the expression of genes linked to lipid metabolism.
A Mediterranean diet with additional extra virgin olive oil and pistachios reduces the incidence of gestational diabetes mellitus (GDM): A randomized controlled trial: The St. Carlos GDM prevention study
An early nutritional intervention with a supplemented MedDiet reduces the incidence of GDM and improves several maternal and neonatal outcomes.
Adherence to the Mediterranean Diet in Pregnancy and Its Benefits on Maternal-Fetal Health: A Systematic Review of the Literature
The association between the MD and the reduction of some pathologies of pregnancy, such as gestational diabetes, overweight or obesity, sleep quality, complications of childbirth, urinary tract infections, and alterations in fetal growth was demonstrated, as well as perinatal problems, including birth weight, prematurity, gastroschisis, and other childhood problems.
Sexual headache from view point of Avicenna and traditional Persian medicine
The accurate observations of Avicenna give a comprehensive classified etiology of the sexual headache, which has been proved by current medicine and the knowledge of medieval physicians should be scientifically investigated even further to extend new remedial options for sexual headache.


The pistachio nut—a new crop for the Western United States
Importers claim that each year they could process and sell approximately 15,000 tons ot pistachio nuts it they were available. Presently, only a small quantity are produced commercially in
Cultural and historical aspects of Mediterranean nuts with emphasis on their attributed healthy and nutritional properties.
Health Benefits of Nut Consumption
Nuts are nutrient rich foods with wide-ranging cardiovascular and metabolic benefits, which can be readily incorporated into healthy diets and may even help in weight loss.
Measured energy value of pistachios in the human diet
Pistachio nuts contain less metabolisable energy than that calculated from the Atwater general factors, which is 5 % less than the currently accepted energy value of 23·7 kJ/g, as calculated using the Atwaters general factors.
Effects of almond and pistachio consumption on gut microbiota composition in a randomised cross-over human feeding study
The effect of pistachio consumption on gut microbiota composition was much stronger than that of almond consumption and included an increase in the number of potentially beneficial butyrate-producing bacteria.
Role of cell walls in the bioaccessibility of lipids in almond seeds.
The cell walls of almond seeds reduce lipid bioaccessibility by hindering the release of lipid available for digestion through mechanical disruption, chewing, and digestion.
Pistachio Nut Consumption and Serum Lipid Levels
A diet consisting of 15% of calories as pistachio nuts (about 2–3 ounces per day) over a four week period can favorably improve some lipid profiles in subjects with moderate hypercholesterolemia and may reduce risk of coronary disease.
Effects of pistachio nuts consumption on plasma lipid profile and oxidative status in healthy volunteers.
A review of the effects of nuts on appetite, food intake, metabolism, and body weight.
Preliminary evidence suggests that nuts are especially evident when they are consumed as snacks, leading to strong compensatory dietary responses, inefficiency in absorption of the energy they contain, a possible increment in resting energy expenditure, and an augmentation of fat oxidation.