Nutritional and bioactive characterization of pistachio—a review with special focus on health

Autores
Ripari Garrido, Juliana; Patrignani, Mariela; Puppo, María Cecilia; Salinas, María Victoria
Año de publicación
2024
Idioma
inglés
Tipo de recurso
reseña artículo
Estado
versión publicada
Descripción
The objective of this work was to compile data for the characterization of pistachio’s chemical composition and to analyze the benefits of their consumption in the diet. Pistachio edible seed is cultivated mainly in America, Mediterranean countries and Middle East. The geographical precedence may affect its mineral content as well as its lipidic profile and it may also influence the content of bioactive compounds. Pistachio presents a high proportion of vitamins, carotenoids, polyphenols, and flavonoids that have been associated with pistachio health benefits such as its antioxidant and anti-inflammatory activities. Pistachio intake would reduce glycemic index and control Type-2 Diabetes Mellitus. Clinical studies have also indicated that the presence of phytosterols, monounsaturated fatty acids (MUFAs) and dietary fiber from pistachio grains may reduce the risk of cardiovascular diseases (CVDs). Furthermore, the main wastes of pistachio industry [pistachio green hull (PGH) and pistachio shell (PS)] could be also considered a good source of bioactive compounds. Recent studies showed that the encapsulation of these nutraceutical compounds of PGH may be a green strategy for manufacture high-value foods within the framework of circular economy. Moreover, PS can be considered a good source of cellulose nanocrystals (CNC) that may be used for encapsulation and stabilization of oil-water emulsions.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Agrarias y Forestales
Materia
Química
Anti-inflammatory activities
Bioactive compounds
Circular economy
Encapsulation
Geographical precedence
Nutritional characterization
Pistachio
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/195632
Acceder
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network_acronym_str SEDICI
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network_name_str SEDICI (UNLP)
spelling Nutritional and bioactive characterization of pistachio—a review with special focus on healthRipari Garrido, JulianaPatrignani, MarielaPuppo, María CeciliaSalinas, María VictoriaQuímicaAnti-inflammatory activitiesBioactive compoundsCircular economyEncapsulationGeographical precedenceNutritional characterizationPistachioThe objective of this work was to compile data for the characterization of pistachio’s chemical composition and to analyze the benefits of their consumption in the diet. Pistachio edible seed is cultivated mainly in America, Mediterranean countries and Middle East. The geographical precedence may affect its mineral content as well as its lipidic profile and it may also influence the content of bioactive compounds. Pistachio presents a high proportion of vitamins, carotenoids, polyphenols, and flavonoids that have been associated with pistachio health benefits such as its antioxidant and anti-inflammatory activities. Pistachio intake would reduce glycemic index and control Type-2 Diabetes Mellitus. Clinical studies have also indicated that the presence of phytosterols, monounsaturated fatty acids (MUFAs) and dietary fiber from pistachio grains may reduce the risk of cardiovascular diseases (CVDs). Furthermore, the main wastes of pistachio industry [pistachio green hull (PGH) and pistachio shell (PS)] could be also considered a good source of bioactive compounds. Recent studies showed that the encapsulation of these nutraceutical compounds of PGH may be a green strategy for manufacture high-value foods within the framework of circular economy. Moreover, PS can be considered a good source of cellulose nanocrystals (CNC) that may be used for encapsulation and stabilization of oil-water emulsions.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ciencias Agrarias y Forestales2024-07info:eu-repo/semantics/reviewinfo:eu-repo/semantics/publishedVersionRevisionhttp://purl.org/coar/resource_type/c_dcae04bcinfo:ar-repo/semantics/resenaArticuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/195632enginfo:eu-repo/semantics/altIdentifier/issn/2837-9020info:eu-repo/semantics/altIdentifier/doi/10.37349/eff.2024.00042info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2026-06-23T11:17:06Zoai:sedici.unlp.edu.ar:10915/195632Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292026-06-23 11:17:06.934SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Nutritional and bioactive characterization of pistachio—a review with special focus on health
title Nutritional and bioactive characterization of pistachio—a review with special focus on health
spellingShingle Nutritional and bioactive characterization of pistachio—a review with special focus on health
Ripari Garrido, Juliana
Química
Anti-inflammatory activities
Bioactive compounds
Circular economy
Encapsulation
Geographical precedence
Nutritional characterization
Pistachio
title_short Nutritional and bioactive characterization of pistachio—a review with special focus on health
title_full Nutritional and bioactive characterization of pistachio—a review with special focus on health
title_fullStr Nutritional and bioactive characterization of pistachio—a review with special focus on health
title_full_unstemmed Nutritional and bioactive characterization of pistachio—a review with special focus on health
title_sort Nutritional and bioactive characterization of pistachio—a review with special focus on health
dc.creator.none.fl_str_mv Ripari Garrido, Juliana
Patrignani, Mariela
Puppo, María Cecilia
Salinas, María Victoria
author Ripari Garrido, Juliana
author_facet Ripari Garrido, Juliana
Patrignani, Mariela
Puppo, María Cecilia
Salinas, María Victoria
author_role author
author2 Patrignani, Mariela
Puppo, María Cecilia
Salinas, María Victoria
author2_role author
author
author
dc.subject.none.fl_str_mv Química
Anti-inflammatory activities
Bioactive compounds
Circular economy
Encapsulation
Geographical precedence
Nutritional characterization
Pistachio
topic Química
Anti-inflammatory activities
Bioactive compounds
Circular economy
Encapsulation
Geographical precedence
Nutritional characterization
Pistachio
dc.description.none.fl_txt_mv The objective of this work was to compile data for the characterization of pistachio’s chemical composition and to analyze the benefits of their consumption in the diet. Pistachio edible seed is cultivated mainly in America, Mediterranean countries and Middle East. The geographical precedence may affect its mineral content as well as its lipidic profile and it may also influence the content of bioactive compounds. Pistachio presents a high proportion of vitamins, carotenoids, polyphenols, and flavonoids that have been associated with pistachio health benefits such as its antioxidant and anti-inflammatory activities. Pistachio intake would reduce glycemic index and control Type-2 Diabetes Mellitus. Clinical studies have also indicated that the presence of phytosterols, monounsaturated fatty acids (MUFAs) and dietary fiber from pistachio grains may reduce the risk of cardiovascular diseases (CVDs). Furthermore, the main wastes of pistachio industry [pistachio green hull (PGH) and pistachio shell (PS)] could be also considered a good source of bioactive compounds. Recent studies showed that the encapsulation of these nutraceutical compounds of PGH may be a green strategy for manufacture high-value foods within the framework of circular economy. Moreover, PS can be considered a good source of cellulose nanocrystals (CNC) that may be used for encapsulation and stabilization of oil-water emulsions.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Agrarias y Forestales
description The objective of this work was to compile data for the characterization of pistachio’s chemical composition and to analyze the benefits of their consumption in the diet. Pistachio edible seed is cultivated mainly in America, Mediterranean countries and Middle East. The geographical precedence may affect its mineral content as well as its lipidic profile and it may also influence the content of bioactive compounds. Pistachio presents a high proportion of vitamins, carotenoids, polyphenols, and flavonoids that have been associated with pistachio health benefits such as its antioxidant and anti-inflammatory activities. Pistachio intake would reduce glycemic index and control Type-2 Diabetes Mellitus. Clinical studies have also indicated that the presence of phytosterols, monounsaturated fatty acids (MUFAs) and dietary fiber from pistachio grains may reduce the risk of cardiovascular diseases (CVDs). Furthermore, the main wastes of pistachio industry [pistachio green hull (PGH) and pistachio shell (PS)] could be also considered a good source of bioactive compounds. Recent studies showed that the encapsulation of these nutraceutical compounds of PGH may be a green strategy for manufacture high-value foods within the framework of circular economy. Moreover, PS can be considered a good source of cellulose nanocrystals (CNC) that may be used for encapsulation and stabilization of oil-water emulsions.
publishDate 2024
dc.date.none.fl_str_mv 2024-07
dc.type.none.fl_str_mv info:eu-repo/semantics/review
info:eu-repo/semantics/publishedVersion
Revision
http://purl.org/coar/resource_type/c_dcae04bc
info:ar-repo/semantics/resenaArticulo
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status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/195632
url http://sedici.unlp.edu.ar/handle/10915/195632
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2837-9020
info:eu-repo/semantics/altIdentifier/doi/10.37349/eff.2024.00042
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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