Assessment of phenolic profile and antioxidant power of five pistachio (Pistacia vera) cultivars collected from four geographical regions of Iran.
Objective: In this study, the levels and antioxidant activities of some secondary metabolites isolated from five pistachio (Pistacia vera) cultivars collected from four different geographical regions of Iran, were studied. Materials and Methods: Total phenolic compounds levels were determined by Folin-Ciocalteu method. Total flavonoid content was determined as AlCl3 complex and expressed as mg of […]
Thermal processing effects on the IgE-reactivity of cashew and pistachio.
Thermal processing can modify the structure and function of food proteins and may alter their allergenicity. This work aimed to elucidate the influence of moist thermal treatments on the IgE-reactivity of cashew and pistachio. IgE-western blot and IgE-ELISA were complemented by Skin Prick Testing (SPT) and mediator release assay to determine the IgE cross-linking capability […]
Simultaneous Analysis of Multiple Allergens in Food Products by LC-MS/MS.
There is currently no cure for food allergies, and sufferers can only rely on the correct labeling of foods toavoid allergens. Hence, it is important that analytical methods are sensitive and accurate enough to screen for the presence of multiple allergens in food products. In this study, we developed an LC-tandem MS method that is […]
Health benefits of pistachios consumption.
The health benefits of nuts, mainly in relation to the improvement of dysmetabolic conditions such as obesity, type 2 diabetes mellitus and the related cardiovascular diseases, have been widely demonstrated. Compared to other nuts, pistachios have a lower fat and caloric content, and contain the highest levels of unsaturated fatty acids, potassium, γ-tocopherol, phytosterols and […]
Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio.
Cashew and pistachio allergies are considered a serious health problem. Previous studies have shown that thermal processing, pressurization and enzymatic hydrolysis may reduce the allergenic properties of food by changing the protein structure. This study assesses the allergenic properties of cashew and pistachio after thermal treatment (boiling and autoclaving), with or without pressure (autoclaving), and […]
Liquid chromatography coupled to tandem mass spectrometry for detecting ten allergens in complex and incurred foodstuffs.
Food allergy is a considerable heath problem, as undesirable contaminations by allergens during food production are still widespread and may be dangerous for human health. To protect the population, laboratories need to develop reliable analytical methods in order to detect allergens in various food products. Currently, a large majority of allergen-related food recalls concern bakery […]
A Mediterranean diet with additional extra virgin olive oil and pistachios reduces the incidence of gestational diabetes mellitus (GDM): A randomized controlled trial: The St. Carlos GDM prevention study.
BACKGROUND: Gestational diabetes mellitus (GDM) prevalence is increasing and becoming a major public health concern. Whether a Mediterranean diet can help prevent GDM in unselected pregnant women has yet to be studied. METHODS: We conducted a prospective, randomized controlled trial to evaluate the incidence of GDM with two different dietary models. All consecutive normoglycemic (<92 […]
Effect of chronic consumption of pistachios (Pistacia vera L.) on glucose metabolism in pre-diabetics and type 2 diabetics: a systematic review.
Pistachio is a nut with high polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), polyphenols and carotenoids content, and the synergism between these compounds appears to affect glucose metabolism. In this systematic review we analyzed studies in which the effect of chronic consumption of pistachio on markers of glucose metabolism was evaluated in pre-diabetic and type 2 […]
Composition and properties of virgin pistachio oils and their by-products from different cultivars.
Pistachios (Pistacia vera) exhibit an interesting nutritional value, due to the high content of oleic acid and minor components with antioxidant and bioactive properties. This work aimed to characterize pistachio virgin oils and their partially defatted residual cakes, obtained from eight cultivars (Aegina, Avdat, Kastel, Kerman, Larnaka, Mateur, Napoletana, and Sirora). Interesting results on phenolics, […]
Influence of genotype and crop year in the chemometrics of almond and pistachio oils.
BACKGROUND: Almond and pistachio oils can be considered as interesting products to produce and commercialize due to their health promoting properties. However, these properties are not consistent because of the differences that appear in oils as a result of the genotype and the crop year. The analysis of these variations and their origin is decisive […]