Articles producció científica> Bioquímica i Biotecnologia

Nutrition attributes and health effects of pistachio nuts

  • Datos identificativos

    Identificador: imarina:3656785
    Autores:
    Bullo, MJuanola-Falgarona, MHernandez-Alonso, PSalas-Salvado, J
    Resumen:
    Epidemiological and/or clinical trials have suggested that nut consumption has a beneficial impact on health outcomes such as hypertension, diabetes, CVD, cancer, other inflammatory conditions and total mortality. Nuts are nutrient-dense foods with a healthy fatty acid profile, as well as provide other bioactive compounds with recognised health benefits. Among nuts, pistachios have a lower fat and energy content and the highest levels of K, ?-tocopherol, vitamin K, phytosterols, xanthophyll carotenoids, certain minerals (Cu, Fe and Mg), vitamin B? and thiamin. Pistachios have a high antioxidant and anti-inflammatory potential. The aforementioned characteristics and nutrient mix probably contribute to the growing body of evidence that consumption of pistachios improves health. The present review examines the potential health effects of nutrients and phytochemicals in pistachios, as well as epidemiological and clinical evidence supporting these health benefits.
  • Otros:

    Autor según el artículo: Bullo, M; Juanola-Falgarona, M; Hernandez-Alonso, P; Salas-Salvado, J
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Bulló Bonet, Mònica / Salas Salvadó, Jorge
    Palabras clave: Polyphenols Pistachios Insulin resistance Cvd Body weight Blood glucose Blood glucose Antioxidants pistachios insulin resistance cvd body weight blood glucose antioxidants
    Resumen: Epidemiological and/or clinical trials have suggested that nut consumption has a beneficial impact on health outcomes such as hypertension, diabetes, CVD, cancer, other inflammatory conditions and total mortality. Nuts are nutrient-dense foods with a healthy fatty acid profile, as well as provide other bioactive compounds with recognised health benefits. Among nuts, pistachios have a lower fat and energy content and the highest levels of K, ?-tocopherol, vitamin K, phytosterols, xanthophyll carotenoids, certain minerals (Cu, Fe and Mg), vitamin B? and thiamin. Pistachios have a high antioxidant and anti-inflammatory potential. The aforementioned characteristics and nutrient mix probably contribute to the growing body of evidence that consumption of pistachios improves health. The present review examines the potential health effects of nutrients and phytochemicals in pistachios, as well as epidemiological and clinical evidence supporting these health benefits.
    Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Matemática / probabilidade e estatística Interdisciplinar General medicine Farmacia Engenharias iv Engenharias ii Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Administração pública e de empresas, ciências contábeis e turismo
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: monica.bullo@urv.cat jordi.salas@urv.cat
    Identificador del autor: 0000-0002-0218-7046 0000-0003-2700-7459
    Fecha de alta del registro: 2024-10-12
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/nutrition-attributes-and-health-effects-of-pistachio-nuts/1C2AE1F4EACF37030525FAD73ABCFFA0#
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: British Journal Of Nutrition. 113 Suppl 2 (S2): S79-93
    Referencia de l'ítem segons les normes APA: Bullo, M; Juanola-Falgarona, M; Hernandez-Alonso, P; Salas-Salvado, J (2015). Nutrition attributes and health effects of pistachio nuts. British Journal Of Nutrition, 113 Suppl 2(S2), S79-93. DOI: 10.1017/S0007114514003250
    DOI del artículo: 10.1017/S0007114514003250
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2015
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Medicine (Miscellaneous),Nutrition & Dietetics,Nutrition and Dietetics
    Polyphenols
    Pistachios
    Insulin resistance
    Cvd
    Body weight
    Blood glucose
    Blood glucose
    Antioxidants
    pistachios
    insulin resistance
    cvd
    body weight
    blood glucose
    antioxidants
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Matemática / probabilidade e estatística
    Interdisciplinar
    General medicine
    Farmacia
    Engenharias iv
    Engenharias ii
    Educação física
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biodiversidade
    Administração pública e de empresas, ciências contábeis e turismo
  • Documentos:

  • Cerca a google

    Search to google scholar