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

Abstract

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.