Why Should Pistachio Be a Regular Food in Our Diet?
Abstract
:1. Introduction
2. Nutritional Value of Pistachios
3. Antioxidant Phenolic Composition of Pistachios
4. Health Benefits of Pistachio Consumption
4.1. Effects of Pistachio Consumption on Blood Lipids
4.2. Effects of Pistachio on Blood Pressure and Endothelial Function
4.3. Effects of Pistachio on Glucose Metabolism
4.4. Effects of Pistachios on Satiety Regulation and Body-Weight Control
4.5. Effect of Pistachios on Inflammatory State
4.6. Effects of Pistachios on Oxidative Stress
4.7. Effects of Pistachios on Cancer
4.8. Effect of Pistachios on Intestinal Microbiota
5. Consumption and Uses of Pistachios
6. Barriers and Facilitators to Pistachio Consumption
7. Conclusions
Author Contributions
Funding
Conflicts of Interest
Abbreviations
ABTS | 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) |
BMI | Body mass index |
BP | Blood pressure |
CRP | C-reactive protein |
CVD | Cardiovascular disease |
FRAP | Ferric reducing antioxidant power |
DBP | Diastolic blood pressure |
DRI | Dietary reference intake |
DPPH | 2,2-Diphenyl-1-picrylhydrazyl |
FMD | Flow-mediated dilation |
GAE | gallic acid equivalent |
GIP | Gastric inhibitory polypeptide |
GLP-1 | Glucagon-like peptide-1 |
HbA1c | Glycated hemoglobin |
HDL | High-density lipoprotein |
HOMA-IR | Homeostatic model assessment for insulin resistance |
LDL | Low-density lipoprotein |
MetS | Metabolic syndrome |
MUFA | Monounsaturated fatty acid |
NF-κB | Nuclear factor kappa B |
ORAC | Oxygen radical absorbance capacity |
oxLDL | oxidised-LDL |
PUFA | Polyunsaturated fatty acids |
RCT | Randomized controlled trials |
RDA | Recommended dietary allowance |
ROS | Reactive oxygen species |
SBP | Systolic blood pressure |
SFA | Saturated fatty acids |
sVCAM-1 | Soluble vascular cell adhesion molecule-1 |
T2DM | Type 2 diabetes mellitus |
TC | Total cholesterol |
TE | Trolox equivalent |
TEAC | Trolox equivalent antioxidant capacity |
TG | Tryglycerides |
TNFα | Tumour necrosis factor-alpha |
TPP | Total polar phenolics |
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g/100 g | Pistachio | Walnut | Almond | Hazelnut |
---|---|---|---|---|
Water | 1.85 | 4.39 | 2.41 | 2.52 |
Energy (Kcal) | 572 | 643 | 598 | 646 |
Lipids | 45.82 | 60.71 | 52.54 | 62.40 |
SFA | 5.64 | 5.36 | 4.10 | 4.51 |
PUFA | 13.35 | 44.18 | 12.96 | 8.46 |
MUFA | 24.53 | 8.37 | 33.08 | 46.61 |
C16:0 | 8.0–13.0 | 6.0–8.0 | 4.0–13.0 | 4.0–9.0 |
C18:0 | 0.5–2.0 | 1.0–3.0 | 2.0–10.0 | 1.0–4.0 |
C16:1 | 0.5–1.0 | 0.1–0.2 | 0.2–0.6 | 0.1–0.3 |
C18:1 | 45.0–70.0 | 13.0–21.0 | 48.0–80.0 | 66.0–85.0 |
C18:2 | 16.0–37.0 | 54.0–65.0 | 15.0–34.0 | 5.7–25.0 |
C18:3 | 0.1–0.4 | 13.0–14.0 | N.D. | 0.0–0.2 |
Proteins | 21.05 | 14.29 | 20.96 | 15.03 |
Carbohydrates | 28.28 | 17.86 | 21.01 | 17.60 |
Fiber | 10.30 | 7.10 | 10.90 | 9.40 |
Sugars | 7.74 | 3.57 | 4.86 | 4.89 |
Type of Pistachio | Status of Pistacho | TPP | Antioxidant Assay | Value of Antioxidant Capacity | References |
---|---|---|---|---|---|
Larnaka (Spanish cultivar) | Natural | 4900 mg/Kg fw | ORAC | 330 mmol of TE/Kg | [24] |
DPPH | 35 mmol of TE/Kg | ||||
Kastel (Spanish cultivar) | Natural | 1600 mg/Kg fw | ORAC | 89 mmol of TE/Kg | [24] |
DPPH | 13 mmol of TE/Kg | ||||
Kerman (Spanish cultivar) | Natural | 1900 mg/Kg fw | ORAC | 61 mmol of TE/Kg | [24] |
DPPH | 10 mmol of TE/Kg | ||||
Uzun (Turkish cultivar) | Natural | 26.2 mg/100 g fw | DPPH | 8.05 μmol of TE/g | [27] |
Roasted | 32.4–42.4 mg/100 g fw | DPPH | 9.76–11.5 μmol of TE/g | [27] | |
Ohadi (Turkish cultivar) | Natural | 9.23–10.55 mg/Kg GAE | DPPH | 4.34–5.56 mmol TE/Kg | [28] |
ABTS | 4.11–5.95 mmol TE/Kg | [28] | |||
Roasted | 10.35–11.23 mg/Kg GAE | DPPH | 3.53–6.32 mmol TE/Kg | [28] | |
ABTS | 5.80–7.35 mmol TE/Kg | [28] | |||
Uzum (Turkish cultivar) | Natural | 9.19–11.46 mg/Kg GAE | DPPH | 7.16–13.58 mmol Trolox/Kg | [28] |
ABTS | 15.69–28.28 mmol Trolox/Kg | [28] | |||
Roasted | 10.46–12.73 mg/Kg GAE | DPPH | 13.5–18.00 mmol Trolox/Kg | [28] | |
ABTS | 26.81–35.86 mmol Trolox/Kg | [28] |
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Mateos, R.; Salvador, M.D.; Fregapane, G.; Goya, L. Why Should Pistachio Be a Regular Food in Our Diet? Nutrients 2022, 14, 3207. https://doi.org/10.3390/nu14153207
Mateos R, Salvador MD, Fregapane G, Goya L. Why Should Pistachio Be a Regular Food in Our Diet? Nutrients. 2022; 14(15):3207. https://doi.org/10.3390/nu14153207
Chicago/Turabian StyleMateos, Raquel, María Desamparados Salvador, Giuseppe Fregapane, and Luis Goya. 2022. "Why Should Pistachio Be a Regular Food in Our Diet?" Nutrients 14, no. 15: 3207. https://doi.org/10.3390/nu14153207