The Hull of Ripe Pistachio Nuts (Pistacia vera L.) as a Source of New Promising Melanogenesis Inhibitors
Author:
Funder
MIUR
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-021-00883-x.pdf
Reference30 articles.
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2. Goli AH, Barzegar M, Sahari MA (2005) Antioxidant activity and total phenolic compounds of pistachio (Pistacia vera) hull extract. Food Chem 92:521–525. https://doi.org/10.1016/j.foodchem.2004.08.020
3. Barreca D, Laganà G, Leuzzi U, Smeriglio A, Trombetta D, Bellocco E (2016) Evaluation of the nutraceutical, antioxidant and cytoprotective properties of ripe pistachio (Pistacia vera L., variety Bronte) hulls. Food Chem 196:493–502. https://doi.org/10.1016/j.foodchem.2015.09.077
4. Hamed M, Bougatel H, Karoud W, Krichen F, Haddar A, Bougatef A, Sila A (2020) Polisaccharides extracted from pistachio external hull: characterization, antioxidant activity and potential application on meat as preservative. Ind Crop Prod 148:112315. https://doi.org/10.1016/j.indcrop.2020.112316
5. Grace MH, Esposito D, Timmers MA, Xiong J, Yousef G, Komarnytsky S, Lila MA (2016) Chemical composition, antioxidant and anti-inflammatory properties of pistachio hull extract. Food Chem 210:85–95. https://doi.org/10.1016/j.foodchem.2016.04.088
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