Apg_phytochemicaldatabasebrochure-foreurope-final-rev-cover

AMERICAN PISTACHIO & HEALTH FUNCTION

AMERICAN PISTACHIO & HEALTH FUNCTION
Pistachio Phytochemicals Pistachios have been considered beneficial to health for These include carotenoids such as lutein, zeaxanthin and centuries by societies all over the world.1 In addition to beta-carotene; phytosterols like beta-sitosterol and being a rich source of many essential vitamins and minerals, polyphenols like quercetin and resveratrol. Research shows monounsaturated fatty acids and polyunsaturated fatty that these phytochemicals have beneficial roles in the body, acids, protein and fiber, pistachios provide an array of acting as antioxidants, cholesterol-lowering and phytochemicals that may promote heath and well-being.1, 2, 3 anti-inflammatory agents.4, 5 Pistachio Phytochemical Database
0.914 g per 100 g Amino Acid Building block for making proteins. (See Protein)
0.259 g per 100 g Essential Fatty Acid Omega-3 fatty acids that is essential for life. Omega-3 fatty
acids have anti-inflammatory effect. They have been shown to lower blood triglycerides levels and protect from heart disease.
Vitamin E Fat-soluble antioxidant: it protects cell membranes against free radical
TOCOPHEROL
0.65 mg per oz serving - damage. Research has shown that vitamin E is important for heart health and protects from diseases that come with aging, it boosts immune system and keeps skin and eyes healthy.
6.06 mg per 100 g Flavonoids (Polyphenols) Health protective bioactive compounds (Phytochemicals).
Anthocyanidins, a class of flavonoid, are responsible for the intense color of berries, wine, beets and red cabbage. They are being studied for their health protective effect, antioxidant activity and anti-inflammatory potential. (See Flavonoid) 2.012 g per 100 g Amino Acid Building block for making proteins. (See Protein)
Arginine maintains arteries flexible and enhances blood flow by boosting nitric oxide, a compound that relaxes blood vessels.
Vitamin C Needed for the synthesis of collagen, and the material that holds cells
1.6 mg per oz serving - together in skin, bones, muscles, and blood vessels. Water-soluble antioxidant that protects cell components against oxidation. Regenerates vitamin E. Amino Acid Building block for making proteins. (See Protein)
249 mcg per 100 g Carotenoid Health protective bioactive compound (Phytochemical)
71 mcg per oz serving Carotenoids like beta-carotene are fat-soluble antioxidant present in plant foods and are responsible for their yellows and orange colors. Research shows that diets rich in beta-carotene protect against cardiovascular disease and keep eyes and skin healthy. Beta-carotene may also boost immune function. Beta-carotene can be converted to vitamin A in the body.

AMERICAN PISTACHIO & HEALTH FUNCTION
Pistachio Phytochemical Database
Food factor that is involved in amino acid metabolism. Works closely with folic acid, and vitamins B12 and B6.
Phytosterol Health protective bioactive compound (Phytochemical)
Phytosterols, like beta-sitosterol, are plant-derived substances that lower blood cholesterols levels and support prostate health. May enhance immune function. Pistachios have the highest levels of beta-sistosterol amongst nuts.
561 mcg per 100 g Mineral Research shows that boron may have an important role in growth and
maintenance of healthy bones and joints and may protect against osteoporosis.
Essential Mineral Calcium is the most abundant mineral in the body since it makes
30 mg per oz serving - up bones and teeth. It is also important for muscle contraction, nerve function, blood clotting and to regulate heart beat and control blood pressure. Phytosterol Health protective bioactive compound (Phytochemical)
Phytosterols are plant derived substances that lower blood cholesterols levels and support prostate health.
Macro Nutrient One of the main types of nutrients. The most important source of
energy for your body. Your digestive system changes carbohydrates into glucose (blood sugar). Your body uses this sugar for energy for your cells, tissues and organs. It stores any extra sugar in your liver and muscles for when it is needed.
Flavonoid (Polyphenol) Health protective bioactive compound (Phytochemical)
Catechins are antioxidant compounds found in greatest abundance in tea leaves. In smaller amounts, they are found in other foods such as red wine, chocolate and berries. They belong to the flavonoid family of phytochemicals and are being studied for their health protective effects. (See Flavonoid) 2.5 - 20 mg per 100 g Green pigment in plants responsible for photosynthesis. Research shows that some cholorphylls have cancer protective activity.
20.2 mg per oz serving - Semi-Essential Vitamin Closely related to B vitamin family, it is component of
phospholipids in cell membranes and the neurotransmitter acetylcholine crucial for brain function.
24.69 mcg per 100 g Essential Mineral (Trace Element) Enhances the effect of insulin in delivering
glucose to the cells. It may help Type II diabetics control blood sugar.

AMERICAN PISTACHIO & HEALTH FUNCTION
Pistachio Phytochemical Database
Essential Mineral (Trace Element) Copper is involved in many body processes. It is
0.37 mg per oz serving - considered an antioxidant mineral since it is part of the cells' natural antioxidant defense mechanism. It is important to keep the integrity of blood vessels and red blood cells and to keep skin healthy.
0.355 g per 100 g Amino Acid Building block for making proteins.
One of the few amino acids to contain sulfur, it is necessary to make the body's own most abundant natural antioxidant. (See Protein) Isoflavones are phytoestrogens, which means plant-derived compounds with mild estrogenic activity. Research shows they may protect against breast cancer and serving -(10% DV) have a role in bone health (see Flavonoids).
Polyphenols Health protective bioactive compounds (Phytochemicals).
Flavonoids are a large family of polyphenolic compounds that have antioxidant activity. While not essential to human life in the same way as vitamins, flavonoids play a role in disease prevention. A diet abundant in flavonoid-rich foods has been associated with lower risk of chronic disease such as heart disease, cancer and diabetes.
Macro Nutrient Sometimes called bulk or roughage, dietary fiber is the
non-digestible portion of plant foods. It is important for healthy intestinal function. serving -(10% DV) Health agencies around the world recommend that people increase their dietary fiber intake because high fiber diets lower the risk of developing many conditions including constipation, type 2 diabetes, and obesity, and later in life, diverticulitis, colorectal cancer and cardiovascular disease.
3.4 mcg per 100 g Essential Mineral (Trace Element) Helps build strong bones and keep them that
way. Valuable for preventing tooth decay.
FOLIC ACID
Vitamin Member of the B vitamin family, it is necessary for making DNA and RNA
14 mcg per oz serving - and so new cells. It is important in growth and development, and to repair and regenerate tissue and to make new blood cells. Proper folic acid nutrition is important to prevent birth defects and to keep the heart and circulation healthy.
0.157 g per 100 g Mono-Unsaturated Fatty Acid Healthy fat (see MUFA)
22.6 mg per 100 g Vitamin Gamma-tocopherol is a form of vitamin E that is particularly high in
6.41 mg per oz serving pistachios. While very few studies have looked at the function of gamma-tocopherol in the body, those that have suggest that it may have potent physiological actions. While both alpha- and gamma-tocopherol are potent antioxidants, gamma-tocopherol has a unique function in the body and greater anti-inflammatory properties. Eating pistachios raises blood levels of this vitamin.
3.790 g per 100 g Amino Acid Building block for making proteins (see Protein)

AMERICAN PISTACHIO & HEALTH FUNCTION
Pistachio Phytochemical Database
Isoflavones are phytoestrogens, which means plant-derived compounds with mild estrogenic activity. Research shows they may protect against breast cancer and have a role in bone health (see Flavonoids).
0.946 g per 100 g Amino Acid Building block for making proteins (see Protein)
0.503 g per 100 g Essential Amino Acid Building block for making proteins (see Protein)
3.92 mg per 100 g Essential Mineral Iron is necessary to carry oxygen in the blood from the lungs to
1.11 mg per oz serving - the rest of the body. It is part of hemoglobin in red blood cells and deficiency leads to anemia. Iron also helps our muscles store and use oxygen.
0.893 g per 100 g Essential Amino Acid
Building block for making proteins (see Protein) 1.542 g per 100 g Essential Amino Acid
Building block for making proteins (see Protein) 13.485 g per 100 g Essential Fatty Acid Healthy fat – (see PUFA)
Building block for cell membranes and for many hormones in the body. 1405 mcg per 100 g Carotenoids Health protective bioactive compounds (phytochemicals).
398 mcg per oz serving Potent antioxidants present in yellow and dark green fruits and vegetables. They are particularly important for healthy eyes. They are found in high concentrations in the macula, protecting this area of the retina against harsh light, helping maintain good vision. Pistachios are the only nuts that contain these carotenoids.
1.142 g per 100 g Essential Amino Acid Building block for making proteins (see Protein)
Essential Mineral Magnesium is necessary for energy production, nerve function,
34 mg per oz serving - muscle relaxation, protein synthesis and to regulate heartbeat, maintain normal blood pressure, and to keep strong bones and teeth. Magnesium is may increase insulin sensitivity and so lower type 2 diabetes risk.
AMERICAN PISTACHIO & HEALTH FUNCTION
Pistachio Phytochemical Database
Essential Mineral (Trace Element)
0.340 mg per oz serving Manganese is important for many reactions in the body. It is part of our body's antioxidant defense system, for wound healing and for healthy bones and joints 0.335 mg per 100 g Essential Amino Acid Building block for making proteins (see Protein)
23.82 g per 100 g Mono-Unsaturated Fatty Acids
Healthy fats which nutritionists recommend for a healthy heart and circulation. Replacing saturated fats with mono- and poly- saturated fats, like those found in nuts can lower total blood cholesterol and LDL (bad) cholesterol levels. 1.300 mg per 100 g Vitamin B3 Niacin is necessary to release energy within the cells. It is involved in
more than 50 different processes in the body and works with other members of the B vitamin family to keep body running smoothly.
13.4-34.0 mcg per 100 g Mineral Widely distributed in plant foods, may activate several enzymes.
May be essential to humans though function is unknown.
0.473 g per 100 g Mono-Unsaturated Fatty Acid Healthy fat (See MUFA)
4.994 g per 100 g Saturated Fatty Acid See (SFA)
0.473 g per 100 g Mono-Unsaturated Fatty Acid Healthy fat (See MUFA)
0.520 mg per 100 g Vitamin Member of the B vitamin family. Necessary to convert carbohydrate
0.147 mg per oz serving and fats into energy. 1.054 g per 100 g Essential Amino Acid Building block for making proteins
(See Protein) AMERICAN PISTACHIO & HEALTH FUNCTION
Pistachio Phytochemical Database
Essential Mineral The second most abundant mineral in the body. It is part of bones
and teeth and is integral part of cell structure and function, necessary for energy transfers involved in all cellular activity.
Plant Sterols Health protective bioactive compounds (Phytochemicals).
Phytosterols--like beta-sitosterol, campesterol and stigmasterol--are plant-derived substances that lower blood cholesterols levels and support prostate health.
0.805 g per 100 g Amino Acid Building block for making proteins (See Protein)
20.25 g per 100 g Essential Nutrient Protein is the basic material that is needed for growth,
development and maintenance of body tissue. This includes structural roles serving -(12% DV) (e.g. in muscle, skin, hail, nails), enzymes, hormones and neurotransmitters that keep the body working.
13.744 g per 100 g Poly-Unsaturated Fatty Acids Healthy fats which nutritionist recommend for
a healthy heart and circulation. Replacing saturated fats with mono- and poly- saturated fats, like those found in nuts can lower total blood cholesterol and LDL (bad) cholesterol levels. 1.70 mg per 100 g Vitamin B6 Member of the B vitamin family. Necessary for protein metabolism
0.35 mg per oz serving - (convert protein in foods to protein in the body), carbohydrate and fat metabolism, and formation of red blood cells and immune function.
Flavonoid (Polyphenol) Health protective bioactive compound (Phytochemical).
Quercetin is one of the most common flavonoids in he human diet. It is a potent antioxidant and has been extensively studied for its biological activities, including cardiovascular protection, anti-cancer activity, and anti-inflammation.
(See Flavonoids) 009 - 0.167 mg per 100 g Polyphenol Health protective bioactive compound (Phytochemical)
Found in wine, berries and some nuts (like peanuts and pistachios) this compound increases life span, has anti-carcinogenic and anti-inflammatory effects in experimental animals. May be in part responsible for the "French Paradox" (protection from stroke and heart disease by red wine) 0.160 mg per 100 g Vitamin B2 Member of the B vitamin family. Necessary for the metabolism of
0.045 mg per oz serving carbohydrate, protein and fat for energy and for tissue growth and repair. AMERICAN PISTACHIO & HEALTH FUNCTION
Pistachio Phytochemical Database
7.0 mcg per 100 g Essential Mineral (Trace Element) Necessary for the body's antioxidant
2.0 mcg per oz serving - defense mechanism to protect cell membranes from oxidation. Helps vitamin E work more effectively. 1.216 g per 100 g Amino acid Building block for making proteins. (See Protein)
5.556 g per 100 g Saturated Fatty Acid Predominant in animal fats. Fatty acids can be burned by
the body for energy.
Mineral Table salt is made up of the elements sodium and chlorine - the technical
name for salt is sodium chloride. Your body needs some sodium to work properly. It helps with the function of nerves an muscles. It also helps to keep the right balance of fluids in your body. Your kidneys control how much sodium is in your body. If you have too much and your kidneys can't get rid of it, sodium builds up in your blood. This can lead to high blood pressure. High blood pressure can lead to other health problems. 0.476 g per 100 g Saturated Fatty Acid (See SFA)
Phytosterol Phytosterols, like beta-sitosterol, are plant derived substances that
lower blood cholesterols levels and support prostate health.
Nutrient Simple carbohydrate (table sugar).
Essential Mineral Mineral present in all cells of the body but most abundant in
the skin. It is part of amino acids and is necessary to make new proteins.
0.870 mg per 100 g Vitamin Member of the B vitamin family. Necessary for the metabolism of
carbohydrates for energy, tissue growth and repair- especially nerves, heart, serving -(15% DV) muscle and skin.
0.667 g per 100 g Essential Amino acid Building block for making proteins. (See Protein)
AMERICAN PISTACHIO & HEALTH FUNCTION
Pistachio Phytochemical Database
0.271 g per 100 g Essential Amino acid Building block for making proteins. (See Protein)
0.412 g per 100 g Essential Amino acid Building block for making proteins. (See Protein)
1.230 g per 100 g Essential Amino acid Building block for making proteins. (See Protein)
Mineral Function and essentiality in humans is unknown. May be involved in fat
metabolism. Essential to animals.
ZEAXANTHIN +
1405 mcg per 100 g Carotenoids Health protective bioactive compounds (phytochemicals).
329 mcg per oz serving Potent antioxidants present in yellow and dark green fruits and vegetables. They are particularly important for healthy eyes. They are found in high concentrations in the macula, protecting this area of the retina against harsh light, helping maintain good vision. Pistachios are the only nuts that contain these carotenoids.
2.20 mg per 100 g Essential Mineral (Trace Element) Zinc is necessary for the formation of genetic
0.62 mg per oz serving - material (DNA and RNA) and it is a component of many enzymes and including those involved in the body's antioxidant defense system. It is important for normal bone formation and wound healing.
Sources: Nutrient data from the USDA National Nutrient Database for Standard Reference, Release 26, 2014. Flavonoid data from the USDA Database for the Flavonoid Content of Selected Foods, Release 2.1 2007; Phytosterol data from the USDA Nutrient Database Standard Reference, Release 26, 2014; Proanthocyanidin data from USDA Database for the Proanthocyanidin Content of Selected Foods, 2004. Other values from Dr. Duke's Phytochemical and Ethnobotanical Databases http://www.ars-grin.gov/duke/
Specifications are provided for the intended recipient and primary co-workers only and are not to be passed on to any third party without expressed authorization from American Pistachio Growers. Information contained herein is true and accurate to the best of our knowledge. Since the use of pistachios is out of our control, any recommendations or suggestions are made without warranty of any kind, expressed or implied. Purchasers are urged to conduct their own tests and analysis to determine the safety and effectiveness of pistachios as an ingredient in their product and production processes. AMERICAN PISTACHIO & HEALTH FUNCTION
REFERENCES1. King J, Blumberg J, Ingwersen L, Jenab M, Tucker K.
Tree Nuts and Peanuts as Components of a Healthy Diet.
J Nutr. 2008.Sept;138(9):1736S-1740S.
2. Tomaino A, Martorana M. Arcoraci T, Monteleone D, Giovinazzo C, Saija A.
Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins.
Biochimie. 2010 Sep;92(9): 1115-22.
3. Gentile C, Tesoriere L, Butera D, Fazzari M, Monastero M, Allegra M, Livrea MA.
Antioxidant activity of Sicilian pistachio (Pistacia vera L. var. Bronte) nut extract and its bioactive components.
J Agric Food Chem. 2007 Feb 7;55(3):643-8.
4. Bolling BW, McKay DL, Blumberg JB. Phytochemical composition of nuts.
Asia Pacific Journal of Clinical Nutrition, 2008, 12(S1):329-332.
5. Sari I, Baltaci Y, Bagci C, Davutoglu V, Erel O, Celik H, Ozer O, Aksoy N, Aksoy M.
Effect of pistachio diet on lipid parameters, endothelial function, inflammation, and oxidative status: a prospective study.
Nutrition. 2010 Apr;26(4):399-404.
6. Dreher ML.
Pistachio nuts: composition and potential health benefits.
Nutr Rev. 2012 Apr;70(4):234-40.
Contact Information: AMERICAN PISTACHIO GROWERS9 RIVER PARK PLACE EAST, SUITE 410FRESNO, CALIFORNIA 93720 USATEL: 559.475.0435 / FAX: 559.475.0624E-MAIL: [email protected]

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