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Review
. 2021 Dec 22;11(1):18.
doi: 10.3390/plants11010018.

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

Giuseppina Mandalari  1 , Davide Barreca  1 , Teresa Gervasi  2 , Michael A Roussell  3 , Bob Klein  4 , Mary Jo Feeney  5 , Arianna Carughi  6
Affiliations
Review

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

Giuseppina Mandalari et al. Plants (Basel). .

Abstract

Epidemiological and clinical studies have indicated positive outcomes related to tree nut consumption. Here, we review the production, nutrient, phytochemical composition and emerging research trends on the health benefits of pistachio nuts (Pistacia vera L.). Pistachios are a good source of protein, fiber, monounsaturated fatty acids, minerals and vitamins, as well as carotenoids, phenolic acids, flavonoids and anthocyanins. Polyphenols in pistachios are important contributors to the antioxidant and anti-inflammatory effect, as demonstrated in vitro and in vivo through animal studies and clinical trials. The antimicrobial and antiviral potential of pistachio polyphenols has also been assessed and could help overcome drug resistance. Pistachio consumption may play a role in cognitive function and has been associated with a positive modulation of the human gut microbiota and beneficial effects on skin health. Pistachio polyphenol extracts may affect enzymes involved in glucose regulation and so type 2 diabetes. Taken together, these data demonstrate the health benefits of including pistachios in the diet. Further studies are required to investigate the mechanisms involved.

Keywords: flavonoids; health effects; nuts; pistachio; polyphenols; production.

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Conflict of interest statement

A.C., M.A.R. and M.J.F. are consultants for the American Pistachio Growers (APG). APG had no role in the writing of the manuscript or in the decision to publish the finished paper.

Figures

Figure 1
Figure 1
Fruit-bearing Pistacia vera L. Kerman cultivar (a); Pistacia vera L. ripe fruit (hull) (b).
Figure 2
Figure 2
(a) Pistachio nuts (closed and open shell) illustrating their unique colors due to the presence of bioactive compounds, mainly lutein (yellow), anthocyanins (red) and chlorophyll (green); (b) pistachio processing: from harvest to consumer.
Figure 3
Figure 3
Chemical structures of the major bioactive carotenoids, steroids and resveratrol in pistachios.
Figure 4
Figure 4
Chemical structures of pistachio flavonoids.
See this image and copyright information in PMC

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