Study Confirms Key Antioxidants in Pistachios

Results of new research presented at the American Society of Nutrition in San Diego contributes to the increasing amount of scientific evidence that underscores the health benefits of eating pistachios on a daily basis.

A study conducted at the Institute of Food Research (IFR) in the United Kingdom in conjunction with the University of Messina, Italy, confirms that key nutrients in pistachios are released during digestion and thus able to be absorbed in the gastrointestinal tract. Polyphenols, carotenoids (vitamin A) and tocopherols (vitamin E), all with strong antioxidant qualities were quantified in the study.

Giuseppina Mandalari, Ph.D., research scientist at IFR and lead investigator says, "These results are significant as they are the first that show when the bioactive compounds in pistachios are released during digestion and are available to be taken up by the body." She continues, "This research indicates these nutrients would contribute to the beneficial relationship between pistachio consumption and health-related outcomes, such as heart disease."

"In addition, these results support the findings of the 2010 nationally-published study¹ and trials by researchers at Penn State University that addressed the positive effect of antioxidants from pistachios on LDL cholesterol," added Constance J. Geiger, Ph.D., R.D. who serves as a nutrition research consultant with the American Pistachio Growers.

This new data helps connect the dots between the bioactive compounds in pistachios, their release into the digestive tract and absorption into the blood. The Penn State study showed an increase in lutein and gamma-tocopherol in the blood was related to a decrease in oxidized LDL (bad) cholesterol, when pistachios were eaten daily, thereby contributing to a reduced risk of heart disease.

In the present study, researchers tested raw, roasted and salted pistachios and muffins made with raw pistachios in an in vitro model of digestion which simulates the human stomach and small intestine. The bioaccessibility of the nutrients in pistachios was evaluated at various stages during the digestion process. Each measurement was performed in triplicate for the three tested models.

No significant differences in bioaccessibility of the bioactive compounds were noted between raw and roasted salted pistachios in the stomach and small intestine. Only the presence of baked muffin limited the release of protocatechuic acid and luteolin in the gastric and duodenal compartments.

Eating Almonds, Pistachios, Walnuts, Cashews, other nuts linked to lower Diabetes, Heart Disease risk

People who choose nuts as their snack of choice are doing their health a benefit, new research suggests.

A recent study shows that people who regularly eat tree nuts -- including almonds, macadamias, pistachios, walnuts and cashews -- also have lower risks for Type 2 diabetes, metabolic syndrome and heart disease.

The researchers from Louisiana State University Agricultural Center found that nut consumption is linked with lower levels of an inflammation marker called C-reactive protein (which is associated with heart disease and other chronic conditions) and higher levels of the "good" kind of cholesterol.

In addition, people who regularly ate the tree nuts had lower body mass indexes (BMI, a ratio of height to weight) than people who didn't regularly eat nuts, the study said.

It should be noted that the study was funded by the nonprofit International Tree Nut Council Nutrition Research & Education Foundation. It appeared recently in the Journal of the American College of Nutrition.

The research included 13,292 adults whose diets were analyzed through the National Health and Nutrition Examination Surveys between 1999 and 2004. The researchers considered a "tree nut consumer" as someone who ate at least a quarter of an ounce of nuts a day. The researchers found that about 18.6 percent of people between ages 19 and 50 and about 21 percent of people ages 51 and older were regular nut consumers.

The researchers found that the prevalence of metabolic syndrome among people who regularly consumed the nuts was 5 percent lower than those who didn't consume the nuts. (Metabolic syndrome is known to be a risk factor for conditions like heart disease and diabetes.)

Read original article here: http://www.huffingtonpost.com/2012/04/15/-nuts-diabetes-heart-disease_n_1423911.html?ir=Health+News&ref=topbar

New U.S. health studies: Walnuts top healthy food study.

"A handful of walnuts contains almost twice as much antioxidants as an equivalent amount of any other commonly consumed nut."U.S. study ranks walnuts as most healthy nuts

LOS ANGELES, March 27 -Walnuts have a combination of more healthful antioxidants and higher quality antioxidants than any other nut, U.S. researchers have found.

Study findings were presented on Sunday at the 241st National Meeting & Exposition of the American Chemical Society (ACS) in Anaheim, Southern California.

Nuts contain plenty of high-quality protein that can substitute for meat, vitamins and minerals, dietary fiber, and are dairy- and gluten-free, ACS researchers said in the study.

Moreover, nuts contain healthful polyunsaturated and monosaturated fats rather than artery-clogging saturated fat, according to the study.

The researchers based their conclusion on analysis of antioxidants in nine different types of nuts: walnuts, almonds, peanuts, pistachios, hazelnuts, Brazil nuts, cashews, macadamias and pecans.

They found that walnuts have the highest levels of antioxidants, with plenty of high-quality protein that can substitute for meat, vitamins and minerals, dietary fiber, and are dairy- and gluten- free.

The latest study adds more evidence that walnuts are top nuts for heart-healthy antioxidants, the researchers said.

Previous studies showed that regular consumption of small amounts of nuts or peanut butter can decrease the risk of heart disease, certain kinds of cancer, gallstones, Type 2 diabetes, and other health problems.

But the latest study is the first to compare both the amount and quality of antioxidants found in different nuts.

"Walnuts rank above peanuts, almonds, pecans, pistachios and other nuts," said Joe Vinson, Ph.D., who led the latest study.

"A handful of walnuts contains almost twice as much antioxidants as an

Click to read more ...