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.
Highlights
An in vitro LPS-stimulated murine RAW 264.7 macrophage model has been used to investigate the anti-inflammatory activities of pistachio skin and kernel by the characterization of the common genetic biomarkers associated with inflammation, such as interleukin 6 (IL6), inducible nitric oxide synthase and cyclooxgenase 2 (COX2) and by assessing their effects on mitochondrial bioenergetics and oxidative burst
A randomized crossover study assessed whether the chronic consumption of pistachios was able to modify the urine metabolome in prediabetic subjects: The results showed that certain urinary metabolites related to the gut microbiota metabolism and the tricarboxylic acid cycle, associated with insulin resistance and type 2 diabetes, were significantly modulated [84]
Previous research demonstrated that polyphenol-rich extracts obtained from raw shelled and roasted salted pistachios were active against a range of Gram-positive bacteria, with a bactericidal effect observed against Listeria monocytogenes, Staphylococcus aureus and methicillin-resistant Staphylococcus aureus (MRSA) clinical isolates [101]
Summary
Members of the Pistacia genus belong to the Anacardiaceae family, which includes plants such as cashew nut, mango, sumac and poison ivy. (pistachio) is the only species in this genus which produces edible nuts large enough to be commercially acceptable [1]. There is controversy on the etymology of the word “Pistachio” It probably derives from the word “pistak” in the ancient Persian language, Avestan [3]. Pistachios are native of western Asia and were distributed in the Middle East, Mediterranean countries and Europe by traders. Evidence of pistachio consumption dates back 300,000 years to the Neanderthals. Pistachios were widely grown in the ancient Persian Empire, from where its cultivation gradually expanded to the West. From Italy, pistachios spread into the Mediterranean regions of southern Europe and North Africa. The U.S is the world’s leading producer of pistachios, accounting in 2020 for approximately 47% of world production, followed by Turkey (30%) and Iran (19%) [7]. Commercial U.S pistachio production takes place almost exclusively (99%) in California, with some production occurring in Arizona and New Mexico
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