Phytosterols and phytosterol oxides in Bronte’s Pistachio (Pistacia vera L.) and in processed pistachio products

Author:

Massimo LucariniORCID,Laura D’EvoliORCID,Ginevra Lombardi-BocciaORCID

Funder

Ministero delle Politiche Agricole Alimentari e Forestali

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference32 articles.

1. Giuffrida D, Saitta M, La Torre GL, Bombaci L, Dugo G (2006) Carotenoid, chlorophyll and chlorophyll-derived compounds in pistachio kernels (Pistacia vera L.) from Sicily. Italian J Food Sci 18:309–316

2. Bellomo MG, Fallico B (2007) Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin. J Comp Anal 20:352–359

3. D’Evoli L, Lucarini M, Gabrielli P, Aguzzi A, Lombardi-Boccia G (2015) Nutritional value of Italian pistachios from Bronte (Pistacia vera, L.). Their nutrients, bioactive compounds and antioxidant activity. Food Nutr Sci 6:1267–1276

4. Bullò M, Juanola-Falgarona M, Hernàndez-Alonso P, Salas-Salvadò J (2015) Nutrition attributes and health effects of pistachio nuts. Br J Nutr 113:S79–S93

5. Durazzo A, Lucarini M (2018) A current shot and re-thinking of antioxidant research strategy. Braz J Anal Chem 5:9–11

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