Abstract
Several reports have demonstrated the effectiveness of pistachio against oxidative stress and inflammation. In this study, we investigate if polyphenols extracts from natural raw shelled pistachios (NP) or roasted salted pistachio (RP) kernels have anti-inflammatory and antioxidant properties at lower doses than reported previously, in both in vitro and in vivo models. The monocyte/macrophage cell line J774 was used to assess the extent of protection by NP and RP pistachios against lipopolysaccharide (LPS)-induced inflammation. Moreover, antioxidant activity of NP and RP was assessed in an in vivo model of paw edema in rats induced by carrageenan (CAR) injection in the paw. Results from the in vitro study demonstrated that pre-treatment with NP (0.01, 0.1 and 0.5 mg/mL) and RP (0.01 and 0.1 mg/mL) exerted a significant protection against LPS induced inflammation. Western blot analysis showed NP reduced the degradation of IκB-α, although not significantly, whereas both NP and RP decreased the TNF-α and IL-1β production in a dose-dependent way. A significant reduction of CAR-induced histological paw damage, neutrophil infiltration and nitrotyrosine formation was observed in the rats treated with NP. These data demonstrated that, at lower doses, polyphenols present in pistachios possess antioxidant and anti-inflammatory properties. This may contribute toward a better understanding of the beneficial health effects associated with consumption of pistachios.
Highlights
Over the past decade, numerous studies have shown that classes of natural substances derived from higher plants are potentially interesting for therapeutic interventions in various inflammatory diseases [1]
The purpose of the present study was to investigate if polyphenols extracted from natural raw shelled pistachios (NP) and from roasted salted pistachio (RP) kernels had anti-inflammatory and antioxidant properties, even at lower doses compared to that observed in the literature
NP and RP at the high concentration of 1.0 mg/mL reduced cell viability by 55% and 33%, respectively (Figure 1), whereas the concentrations of 0.5 mg/mL, 0.1 mg/mL, and 0.01 mg/mL showed no toxic effects on cell viability, which is around 82% and 77%
Summary
Numerous studies have shown that classes of natural substances derived from higher plants are potentially interesting for therapeutic interventions in various inflammatory diseases [1]. Treating inflammation with analgesics, non-steroidal anti-inflammatory drugs, and corticosteroid leads to side effects such as gastric discomfort, hypersensitivity reactions, gastric erosion, diabetes mellitus and increased susceptibility to infection [2]. It is time to consider plants as possible remedies. Most members of the pistachio genus have chemical and therapeutic similarities. The fruits, nuts, resin and leaves of Pistacia lentiscus are used for the treatment of eczema, throat infections, asthma, kidney stones, diarrhea and stomach ache, with astringent, antipyretic, anti-inflammatory, antibacterial, antiviral, pectoral and stimulating properties [3,4,5,6].
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