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Giuseppina Mandalari - One of the best experts on this subject based on the ideXlab platform.
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the anti inflammatory and antioxidant potential of Pistachios pistacia vera l in vitro and in vivo
Nutrients, 2017Co-Authors: Irene Paterniti, Arianna Carughi, Carlo Bisignano, Giuseppina Mandalari, Daniela Impellizzeri, Marika Cordaro, Rosalba Siracusa, Enrico Gugliandolo, Emanuela Esposito, Salvatore CuzzocreaAbstract:Several reports have demonstrated the effectiveness of Pistachio against oxidative stress and inflammation. In this study, we investigate if polyphenols extracts from natural raw shelled Pistachios (NP) or roasted salted Pistachio (RP) kernels have anti-inflammatory and antioxidant properties at lower doses than reported previously, in both in vitro and in vivo models. The monocyte/macrophage cell line J774 was used to assess the extent of protection by NP and RP Pistachios against lipopolysaccharide (LPS)-induced inflammation. Moreover, antioxidant activity of NP and RP was assessed in an in vivo model of paw edema in rats induced by carrageenan (CAR) injection in the paw. Results from the in vitro study demonstrated that pre-treatment with NP (0.01, 0.1 and 0.5 mg/mL) and RP (0.01 and 0.1 mg/mL) exerted a significant protection against LPS induced inflammation. Western blot analysis showed NP reduced the degradation of IκB-α, although not significantly, whereas both NP and RP decreased the TNF-α and IL-1β production in a dose-dependent way. A significant reduction of CAR-induced histological paw damage, neutrophil infiltration and nitrotyrosine formation was observed in the rats treated with NP. These data demonstrated that, at lower doses, polyphenols present in Pistachios possess antioxidant and anti-inflammatory properties. This may contribute toward a better understanding of the beneficial health effects associated with consumption of Pistachios.
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in vitro antimicrobial activity of Pistachio pistacia vera l polyphenols
Fems Microbiology Letters, 2013Co-Authors: Carlo Bisignano, Angela Filocamo, Richard M Faulks, Giuseppina MandalariAbstract:We investigated the antimicrobial properties of polyphenol-rich fractions derived from raw shelled and roasted salted Pistachios. American Type Culture Collection (ATCC), food and clinical isolates, of Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa, Pseudomonas mirabilis), Gram-positive bacteria (Listeria monocytogenes, Enterococcus hirae, Enterococcus faecium, Bacillus subtilis, Staphylococcus epidermidis, Staphylococcus aureus), the yeasts Candida albicans and Candida parapsilosis and the fungus Aspergillus niger were used. Pistachio extracts were active against Gram-positive bacteria with a bactericidal effect observed against L. monocytogenes (ATCC strains and food isolates), S. aureus and MRSA clinical isolates. Extracts from raw shelled Pistachios were more active than those from roasted salted Pistachios. The bactericidal activity of Pistachio extracts could be used to help control the growth of some microorganisms in foods to improve safety and may find application as a topical treatment for S. aureus.
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bioaccessibility of Pistachio polyphenols xanthophylls and tocopherols during simulated human digestion
Nutrition, 2013Co-Authors: Carlo Bisignano, Angela Filocamo, Richard M Faulks, Giuseppina Mandalari, Simona Chessa, Mariagiovanna Saro, Germana Torre, Paola DugoAbstract:Objective: The bioaccessibility of bioactives from Pistachios has not been previously evaluated. In the present study we quantified the release of polyphenols, xanthophylls (lutein), and tocopherols from Pistachios (raw Pistachios, roasted salted Pistachios, and muffins made with raw Pistachios) during simulated human digestion. Methods: A dynamic gastric model of digestion that provides a realistic and predictive simulation of the physical and chemical processing and accurately mimics the residence time and the luminal environment within the human stomach was used for the digestion studies. Results: More than 90% of the polyphenols were released in the gastric compartment, with virtually total release in the duodenal phase. No significant differences were observed between raw shelled and roasted salted Pistachio. The presence of a food matrix (muffin) decreased the bioaccessibility of protocatechuic acid (78%) and luteolin (36%). Almost 100% bioaccessibility of lutein and tocopherols was found after duodenal digestion, with no difference among the three samples. Conclusion: The rapid release of the assayed bioactives in the stomach maximizes the potential for absorption in the duodenum and contributes to the beneficial relation between Pistachio consumption and health-related outcomes.
Arianna Carughi - One of the best experts on this subject based on the ideXlab platform.
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acute effect of Pistachio intake on postprandial glycemic and gut hormone responses in women with gestational diabetes or gestational impaired glucose tolerance a randomized controlled crossover study
Frontiers in Nutrition, 2019Co-Authors: Xiaohui Feng, Haili Liu, Arianna CarughiAbstract:Long-term consumption of Pistachios could potentially improves glucose homeostasis. Impaired postprandial glucose, insulin, and glucagon-like peptide-1 (GLP-1) responses have been reported in gestational diabetes mellitus (GDM) patients. The objective of this study was to evaluate the acute effects of two isocaloric test meals, 42 g Pistachios and 100 g whole-wheat bread (WWB) on postprandial glucose, insulin, and gut derived incretin levels in Chinese women with gestational impaired glucose tolerance (GIGT) or GDM. Expected glucose and insulin responses were observed after WWB consumption. Isocaloric Pistachio intake had minimal effect on blood glucose or insulin. In both GIGT and GDM patients, significant higher GLP-1 levels were observed at 90 and 120 min after Pistachio compared to WWB intake. Significant lower gastric inhibitory polypeptide (GIP) levels were observed at 30 and 60 min in GDM patients or 120 min in GIGT patients after Pistachio compared to WWB intake. In summary, isocaloric Pistachio intake induced significantly lower postprandial glucose, insulin and GIP but higher GLP-1 levels compared to WWB. Our data suggest Pistachios are effective alternative to a low-fat, high-carbohydrate food to improve postprandial glucose, insulin, and GLP-1 response in women with GDM and GIGT.
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Daily Consumption of Pistachios over 12 Weeks Improves Nutrient Intake, Induces Energy Compensation, and Has No Effect on Body Weight or Composition in Healthy Women (P08-002-19)
Current Developments in Nutrition, 2019Co-Authors: Marc Fantino, Jennette Higgs, Mary Jo Feeney, Arianna CarughiAbstract:Abstract Objectives Dietary guidelines around the world recommend regular intake of nuts because of their nutrient contribution to the diet and reported health benefits such as cardiometabolic risk reduction. Nuts, including Pistachios, are nutrient-dense foods, high in protein, fiber, phytosterols, antioxidants, MUFA and PUFA. Consumers are often reluctant to include nuts in their diet due to weight concerns. However, the macronutrient composition of Pistachios may promote satiety between meals and so facilitate energy compensation. In a 12-week intervention in healthy women, we investigated how the daily intake of Pistachios affects body weight and composition, energy compensation, satiety, and nutrient intake. Methods In a randomized, controlled, open trial, 60 pre-menopausal women, non-usual consumers of nuts, consumed either 44 g (250 kcal) of Pistachios mid-morning (n = 30) or maintained their current eating habits for 12 weeks (n = 30). Pistachios were varietals grown in California, dry-roasted, low salt. Ad libitum food intake (under laboratory and free living conditions) and appetite sensations (Visual Analogue Scales) were investigated at the beginning and end of the intervention. Body weight and composition (DEXA) were compared at the beginning and end of the intervention. Results Daily consumption of 44 g Pistachios did not alter body weight or composition. Partial energy compensation occurred at the subsequent meals, mostly via reduced intakes of total and simple carbohydrates and starch, in accordance with decreased hunger and increased satiety sensations following the morning snack. Responses were the same before and after the 12-week habituation to the snack. Intakes of MUFA, PUFA, linoleic acid and micronutrients (thiamin, pyridoxine, copper, manganese, zinc) were significantly higher among women consuming the Pistachio snack, in spite of the compensatory changes in intake. Conclusions Daily intake of 44 g Pistachios improves nutritional intake without affecting body weight or composition in healthy women. The additional calories provided by the Pistachios induced satiety and were compensated by a reduction in caloric intake at other eating events, and so had no adverse effects on weight regulation or body composition. Funding Sources American Pistachio Growers, USA.
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A Randomized Controlled Pilot Study to Assess Effects of a Daily Pistachio (Pistacia Vera) Afternoon Snack on Next-Meal Energy Intake, Satiety, and Anthropometry in French Women
Nutrients, 2019Co-Authors: Arianna Carughi, Anestis Dougkas, Mary Jo Feeney, Agnès Giboreau, Jennette HiggsAbstract:Including nuts in the diet improves appetite control and does not lead to weight gain. However, for Pistachios, evidence from randomized intervention studies is limited and there are no data on the effect of Pistachios on satiety. The objective of this study was to assess the effect of daily consumption of Pistachios as an afternoon snack on satiety, self-reported energy, self-reported nutrient intake, body weight, and body composition. This randomized controlled pilot study included two parallel groups of 30 healthy French women, in a free-living setting. For four weeks, groups were instructed to consume either 56 g (1318 kJ) of Pistachios or 56 g of isoenergetic/equiprotein savory biscuits as an afternoon snack. Evening energy intake, changes in anthropometric measures, and daily intake of energy and selected nutrients were assessed. Visual analogue scales (VAS) were used to rate hunger, fullness, desire to eat, and prospective consumption. Satiety effects were not different between groups, as assessed by evening energy intake or VAS scores. Consuming Pistachios or biscuits had no impact on body weight. Thiamin, vitamin B6, copper, and potassium intakes were significantly higher in the Pistachio group. Consuming Pistachios or biscuits as an afternoon snack resulted in similar post-snack food intake and subjective feelings of satiety. A daily Pistachio snack for a month did not affect body weight or composition but it did improve micronutrient intake.
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the anti inflammatory and antioxidant potential of Pistachios pistacia vera l in vitro and in vivo
Nutrients, 2017Co-Authors: Irene Paterniti, Arianna Carughi, Carlo Bisignano, Giuseppina Mandalari, Daniela Impellizzeri, Marika Cordaro, Rosalba Siracusa, Enrico Gugliandolo, Emanuela Esposito, Salvatore CuzzocreaAbstract:Several reports have demonstrated the effectiveness of Pistachio against oxidative stress and inflammation. In this study, we investigate if polyphenols extracts from natural raw shelled Pistachios (NP) or roasted salted Pistachio (RP) kernels have anti-inflammatory and antioxidant properties at lower doses than reported previously, in both in vitro and in vivo models. The monocyte/macrophage cell line J774 was used to assess the extent of protection by NP and RP Pistachios against lipopolysaccharide (LPS)-induced inflammation. Moreover, antioxidant activity of NP and RP was assessed in an in vivo model of paw edema in rats induced by carrageenan (CAR) injection in the paw. Results from the in vitro study demonstrated that pre-treatment with NP (0.01, 0.1 and 0.5 mg/mL) and RP (0.01 and 0.1 mg/mL) exerted a significant protection against LPS induced inflammation. Western blot analysis showed NP reduced the degradation of IκB-α, although not significantly, whereas both NP and RP decreased the TNF-α and IL-1β production in a dose-dependent way. A significant reduction of CAR-induced histological paw damage, neutrophil infiltration and nitrotyrosine formation was observed in the rats treated with NP. These data demonstrated that, at lower doses, polyphenols present in Pistachios possess antioxidant and anti-inflammatory properties. This may contribute toward a better understanding of the beneficial health effects associated with consumption of Pistachios.
Maria Desamparados Salvador - One of the best experts on this subject based on the ideXlab platform.
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composition and properties of virgin Pistachio oils and their by products from different cultivars
Food Chemistry, 2018Co-Authors: Rosa M Ojedaamador, Giuseppe Fregapane, Maria Desamparados SalvadorAbstract: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, tocopherols and antioxidant activity were observed, which were greatly affected by variety. Pistachio virgin oils are rich in healthy oleic acid (55-74%), phytosterols (3200-7600mg/kg) and γ-tocopherol (550-720mg/kg). A high content of phenolic compounds (8600-15000mg/kg gallic acid equivalents) and the corresponding antioxidant activities (12-46 and 155-496mmol/kg for DPPH and ORAC) of the residual cakes demonstrate their potential applications as functional ingredients and as rich sources of bioactive compounds. Moreover, virgin Pistachio oils possess peculiar and pleasant sensory characteristics, contributing greater added value to the consumers compared to refined vegetable oils.
Jennette Higgs - One of the best experts on this subject based on the ideXlab platform.
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Daily Consumption of Pistachios over 12 Weeks Improves Nutrient Intake, Induces Energy Compensation, and Has No Effect on Body Weight or Composition in Healthy Women (P08-002-19)
Current Developments in Nutrition, 2019Co-Authors: Marc Fantino, Jennette Higgs, Mary Jo Feeney, Arianna CarughiAbstract:Abstract Objectives Dietary guidelines around the world recommend regular intake of nuts because of their nutrient contribution to the diet and reported health benefits such as cardiometabolic risk reduction. Nuts, including Pistachios, are nutrient-dense foods, high in protein, fiber, phytosterols, antioxidants, MUFA and PUFA. Consumers are often reluctant to include nuts in their diet due to weight concerns. However, the macronutrient composition of Pistachios may promote satiety between meals and so facilitate energy compensation. In a 12-week intervention in healthy women, we investigated how the daily intake of Pistachios affects body weight and composition, energy compensation, satiety, and nutrient intake. Methods In a randomized, controlled, open trial, 60 pre-menopausal women, non-usual consumers of nuts, consumed either 44 g (250 kcal) of Pistachios mid-morning (n = 30) or maintained their current eating habits for 12 weeks (n = 30). Pistachios were varietals grown in California, dry-roasted, low salt. Ad libitum food intake (under laboratory and free living conditions) and appetite sensations (Visual Analogue Scales) were investigated at the beginning and end of the intervention. Body weight and composition (DEXA) were compared at the beginning and end of the intervention. Results Daily consumption of 44 g Pistachios did not alter body weight or composition. Partial energy compensation occurred at the subsequent meals, mostly via reduced intakes of total and simple carbohydrates and starch, in accordance with decreased hunger and increased satiety sensations following the morning snack. Responses were the same before and after the 12-week habituation to the snack. Intakes of MUFA, PUFA, linoleic acid and micronutrients (thiamin, pyridoxine, copper, manganese, zinc) were significantly higher among women consuming the Pistachio snack, in spite of the compensatory changes in intake. Conclusions Daily intake of 44 g Pistachios improves nutritional intake without affecting body weight or composition in healthy women. The additional calories provided by the Pistachios induced satiety and were compensated by a reduction in caloric intake at other eating events, and so had no adverse effects on weight regulation or body composition. Funding Sources American Pistachio Growers, USA.
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A Randomized Controlled Pilot Study to Assess Effects of a Daily Pistachio (Pistacia Vera) Afternoon Snack on Next-Meal Energy Intake, Satiety, and Anthropometry in French Women
Nutrients, 2019Co-Authors: Arianna Carughi, Anestis Dougkas, Mary Jo Feeney, Agnès Giboreau, Jennette HiggsAbstract:Including nuts in the diet improves appetite control and does not lead to weight gain. However, for Pistachios, evidence from randomized intervention studies is limited and there are no data on the effect of Pistachios on satiety. The objective of this study was to assess the effect of daily consumption of Pistachios as an afternoon snack on satiety, self-reported energy, self-reported nutrient intake, body weight, and body composition. This randomized controlled pilot study included two parallel groups of 30 healthy French women, in a free-living setting. For four weeks, groups were instructed to consume either 56 g (1318 kJ) of Pistachios or 56 g of isoenergetic/equiprotein savory biscuits as an afternoon snack. Evening energy intake, changes in anthropometric measures, and daily intake of energy and selected nutrients were assessed. Visual analogue scales (VAS) were used to rate hunger, fullness, desire to eat, and prospective consumption. Satiety effects were not different between groups, as assessed by evening energy intake or VAS scores. Consuming Pistachios or biscuits had no impact on body weight. Thiamin, vitamin B6, copper, and potassium intakes were significantly higher in the Pistachio group. Consuming Pistachios or biscuits as an afternoon snack resulted in similar post-snack food intake and subjective feelings of satiety. A daily Pistachio snack for a month did not affect body weight or composition but it did improve micronutrient intake.
Carlo Bisignano - One of the best experts on this subject based on the ideXlab platform.
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the anti inflammatory and antioxidant potential of Pistachios pistacia vera l in vitro and in vivo
Nutrients, 2017Co-Authors: Irene Paterniti, Arianna Carughi, Carlo Bisignano, Giuseppina Mandalari, Daniela Impellizzeri, Marika Cordaro, Rosalba Siracusa, Enrico Gugliandolo, Emanuela Esposito, Salvatore CuzzocreaAbstract:Several reports have demonstrated the effectiveness of Pistachio against oxidative stress and inflammation. In this study, we investigate if polyphenols extracts from natural raw shelled Pistachios (NP) or roasted salted Pistachio (RP) kernels have anti-inflammatory and antioxidant properties at lower doses than reported previously, in both in vitro and in vivo models. The monocyte/macrophage cell line J774 was used to assess the extent of protection by NP and RP Pistachios against lipopolysaccharide (LPS)-induced inflammation. Moreover, antioxidant activity of NP and RP was assessed in an in vivo model of paw edema in rats induced by carrageenan (CAR) injection in the paw. Results from the in vitro study demonstrated that pre-treatment with NP (0.01, 0.1 and 0.5 mg/mL) and RP (0.01 and 0.1 mg/mL) exerted a significant protection against LPS induced inflammation. Western blot analysis showed NP reduced the degradation of IκB-α, although not significantly, whereas both NP and RP decreased the TNF-α and IL-1β production in a dose-dependent way. A significant reduction of CAR-induced histological paw damage, neutrophil infiltration and nitrotyrosine formation was observed in the rats treated with NP. These data demonstrated that, at lower doses, polyphenols present in Pistachios possess antioxidant and anti-inflammatory properties. This may contribute toward a better understanding of the beneficial health effects associated with consumption of Pistachios.
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in vitro antimicrobial activity of Pistachio pistacia vera l polyphenols
Fems Microbiology Letters, 2013Co-Authors: Carlo Bisignano, Angela Filocamo, Richard M Faulks, Giuseppina MandalariAbstract:We investigated the antimicrobial properties of polyphenol-rich fractions derived from raw shelled and roasted salted Pistachios. American Type Culture Collection (ATCC), food and clinical isolates, of Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa, Pseudomonas mirabilis), Gram-positive bacteria (Listeria monocytogenes, Enterococcus hirae, Enterococcus faecium, Bacillus subtilis, Staphylococcus epidermidis, Staphylococcus aureus), the yeasts Candida albicans and Candida parapsilosis and the fungus Aspergillus niger were used. Pistachio extracts were active against Gram-positive bacteria with a bactericidal effect observed against L. monocytogenes (ATCC strains and food isolates), S. aureus and MRSA clinical isolates. Extracts from raw shelled Pistachios were more active than those from roasted salted Pistachios. The bactericidal activity of Pistachio extracts could be used to help control the growth of some microorganisms in foods to improve safety and may find application as a topical treatment for S. aureus.
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bioaccessibility of Pistachio polyphenols xanthophylls and tocopherols during simulated human digestion
Nutrition, 2013Co-Authors: Carlo Bisignano, Angela Filocamo, Richard M Faulks, Giuseppina Mandalari, Simona Chessa, Mariagiovanna Saro, Germana Torre, Paola DugoAbstract:Objective: The bioaccessibility of bioactives from Pistachios has not been previously evaluated. In the present study we quantified the release of polyphenols, xanthophylls (lutein), and tocopherols from Pistachios (raw Pistachios, roasted salted Pistachios, and muffins made with raw Pistachios) during simulated human digestion. Methods: A dynamic gastric model of digestion that provides a realistic and predictive simulation of the physical and chemical processing and accurately mimics the residence time and the luminal environment within the human stomach was used for the digestion studies. Results: More than 90% of the polyphenols were released in the gastric compartment, with virtually total release in the duodenal phase. No significant differences were observed between raw shelled and roasted salted Pistachio. The presence of a food matrix (muffin) decreased the bioaccessibility of protocatechuic acid (78%) and luteolin (36%). Almost 100% bioaccessibility of lutein and tocopherols was found after duodenal digestion, with no difference among the three samples. Conclusion: The rapid release of the assayed bioactives in the stomach maximizes the potential for absorption in the duodenum and contributes to the beneficial relation between Pistachio consumption and health-related outcomes.
