NEW PISTACHIO RESEARCH FROM CORNELL UNIVERSITY

A new study conducted by Cornell University and published in the journal, Nutrients, determined the phytochemicals in raw and roasted American pistachios.¹ This is an exciting area of emerging research that is adding to our knowledge of the nutritional content of pistachios. We already know that pistachios are high in copper and manganese and are a source of selenium, zinc, riboflavin and vitamin E. All of these antioxidant nutrients contribute to the protection of cells from oxidative stress.

PHYTOCHEMICALS IN FOODS MAY BENEFIT OVERALL HEALTH

Health professionals recommend eating a variety of different nutrients from foods, including pistachios. Antioxidants from food help protect healthy cells from free radical damage in the body.^4,5
Pistachios are high in copper and manganese and are a source of selenium, zinc, riboflavin and vitamin E. All of these (antioxidant) nutrients contribute to the protection of cells from oxidative stress.
Antioxidants neutralize the free radicals, limiting or preventing the damage they cause.
Foods that are high in antioxidants can be a powerful weapon against disease, and premature aging of your body and your brain.^4,6,7

New research out of Cornell University has measured the phytonutrients in pistachios to add to what we know about their nutritional strengths.

Additionally, pistachios offer a plant-based, complete protein.

Pistachios have all nine essential amino acids normally found in animal-based proteins. Perfect for people who want a more plant-based diet.

1. Yuan W, Zheng B, Li T, Liu RH. “Quantification of Phytochemicals, Cellular Antioxidant Activities and Antiproliferative Activities of Raw and Roasted American Pistachios (Pistacia vera L).” Nutrients (2022): 14 (15): 302. https://doi.org/10.3390/nu14153002.

2. Song W, et al. “Cellular Antioxidant Activity of Common Vegetables.” Journal of Agriculture and Food Chemistry. (2010): 58, 6621-6629. DOI: 10.1021/jf9035832.

3. Wolfe, K., Kang, X., He, X., Dong, M., Zhang, Q., and Liu, R.H. Cellular antioxidant activity of common fruits. J. Agric. Food Chem. 56 (18): 8418-8426, 2008.

4. Ellis, E. “Antioxidants – Protecting Healthy Cells” Academy of Nutrition and Dietetics. Published March 25, 2021. Accessed September 19, 2023. https://www.eatright.org/food/vitamins-and-supplements/types-of-vitamins-and-nutrients/antioxidants-protecting-healthy-cells

5. “Understanding Antioxidants” Harvard School of Public Health. Published January 21, 2019. Accessed September 16, 2022. https://www.health.harvard.edu/staying-healthy/understanding-antioxidants

6. Luo J, Si H, Jia Z, Liu D. “Dietary Anti-Aging Polyphenols and Potential Mechanisms.” Antioxidants (Basel). (2021, Feb 13): DOI: 10.3390/antiox10020283. PMID: 33668470; PMCID: PMC7918214.

7. Poles J, Karhu E, McGill M, McDaniel HR, Lewis JE. “The Effects of Twenty-Four Nutrients and Phytonutrients on Immune System Function and Inflammation: A Narrative Review.” J Clin Transl Res. (2021, May 27): PMID:34239993.