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Nutrition attributes and health effects of pistachio nuts

  • M. Bulló (a1) (a2), M. Juanola-Falgarona (a1) (a2), P. Hernández-Alonso (a1) and J. Salas-Salvadó (a1) (a2)
Abstract

Epidemiological and/or clinical trials have suggested that nut consumption has a beneficial impact on health outcomes such as hypertension, diabetes, CVD, cancer, other inflammatory conditions and total mortality. Nuts are nutrient-dense foods with a healthy fatty acid profile, as well as provide other bioactive compounds with recognised health benefits. Among nuts, pistachios have a lower fat and energy content and the highest levels of K, γ-tocopherol, vitamin K, phytosterols, xanthophyll carotenoids, certain minerals (Cu, Fe and Mg), vitamin B6 and thiamin. Pistachios have a high antioxidant and anti-inflammatory potential. The aforementioned characteristics and nutrient mix probably contribute to the growing body of evidence that consumption of pistachios improves health. The present review examines the potential health effects of nutrients and phytochemicals in pistachios, as well as epidemiological and clinical evidence supporting these health benefits.

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Corresponding author
*Corresponding authors: Dr M. Bulló, fax +34 977759322, email monica.bullo@urv.cat; Dr J. Salas-Salvadó, fax +34 977759322, E-mail: jordi.salas@urv.cat
References
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