Tag: pistachioNut

News

06/30/12

High dietary selenium is associated with increased BC survival

Foods

• • pistachio nuts

Studies

• Dried Fruits, Nuts, and Cancer Risk and Survival: A Review of the Evidence and Future Research Directions Cite
  Bolling BW, Aune D, Noh H, Petersen KS, Freisling H. Dried Fruits, Nuts, and Cancer Risk and Survival: A Review of the Evidence and Future Research Directions. Nutrients. MDPI AG; 2023; 15:1443 10.3390/nu15061443
• Nut consumption in association with overall mortality and recurrence/disease‐specific mortality among long‐term breast cancer survivors Cite
  Wang C, Gu K, Wang F, Cai H, Zheng W, Bao P, et al. Nut consumption in association with overall mortality and recurrence/disease‐specific mortality among long‐term breast cancer survivors. International Journal of Cancer. Wiley; 2021; 10.1002/ijc.33824
• Health Benefits Related to Tree Nut Consumption and Their Bioactive Compounds Cite
  Gervasi T, Barreca D, Laganà G, Mandalari G. Health Benefits Related to Tree Nut Consumption and Their Bioactive Compounds. International Journal of Molecular Sciences. MDPI AG; 2021; 22:5960 10.3390/ijms22115960
• Association of Total Nut, Tree Nut, Peanut, and Peanut Butter Consumption with Cancer Incidence and Mortality: A Comprehensive Systematic Review and Dose-Response Meta-Analysis of Observational Studies Cite
  Naghshi S, Sadeghian M, Nasiri M, Mobarak S, Asadi M, Sadeghi O. Association of Total Nut, Tree Nut, Peanut, and Peanut Butter Consumption with Cancer Incidence and Mortality: A Comprehensive Systematic Review and Dose-Response Meta-Analysis of Observational Studies. Advances in Nutrition. Oxford University Press (OUP); 2020; 10.1093/advances/nmaa152
• Development of functional edible oils enriched with pistachio and walnut phenolic extracts Cite
  Fregapane G, Guisantes-Batan E, Ojeda-Amador RM, Salvador MD. Development of functional edible oils enriched with pistachio and walnut phenolic extracts. Food Chemistry. Elsevier BV; 2020; 310:125917 10.1016/j.foodchem.2019.125917
• Nutritional value and antioxidant properties of hull and kernel in Pistacia atlantica and Pistacia khinjuk fruits Cite
  Mohammadi B, Maboud HE, Seyedi SM. Nutritional value and antioxidant properties of hull and kernel in Pistacia atlantica and Pistacia khinjuk fruits. Journal of Food Science and Technology. Springer Science and Business Media LLC; 2019; 56:3571-3578 10.1007/s13197-019-03881-9
• Effect of pistachio kernel extracts in MCF-7 breast cancer cells: Inhibition of cell proliferation, induction of ROS production, modulation of glycolysis and of mitochondrial respiration Cite
  Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Simal-Gándara J, Giampieri F, Forbes-Hernández TY, et al. Effect of pistachio kernel extracts in MCF-7 breast cancer cells: Inhibition of cell proliferation, induction of ROS production, modulation of glycolysis and of mitochondrial respiration. Journal of Functional Foods. Elsevier BV; 2018; 45:155-164 10.1016/j.jff.2018.03.045
• Cytotoxic Effects and Anti-Angiogenesis Potential of Pistachio (Pistacia vera L.) Hulls against MCF-7 Human Breast Cancer Cells Cite
  Seifaddinipour M, Farghadani R, Namvar F, Mohamad J, Abdul Kadir H. Cytotoxic Effects and Anti-Angiogenesis Potential of Pistachio (Pistacia vera L.) Hulls against MCF-7 Human Breast Cancer Cells. Molecules. MDPI AG; 2018; 23:110 10.3390/molecules23010110
• Iron Chelating and Antioxidant Activities and Cytotoxicity Effect of the Pistachio (Pistachio vera L.) hull and kernel Extracts in the A549, HT29 and MCF-7 Cancerous Cell lines Cite
  F D, SJ F, A M, F S. Iron Chelating and Antioxidant Activities and Cytotoxicity Effect of the Pistachio (Pistachio vera L.) hull and kernel Extracts in the A549, HT29 and MCF-7 Cancerous Cell lines. International Journal of Clinical Pharmacology & Toxicology. SciDoc Publishers LLC; 2016;:195-201 10.19070/2167-910x-1600033
• Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts Cite
  Bolling BW, Chen CO, McKay DL, Blumberg JB. Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. Nutrition Research Reviews. Cambridge University Press (CUP); 2011; 24:244-275 10.1017/s095442241100014x
• In vitrofermented nuts exhibit chemopreventive effects in HT29 colon cancer cells Cite
  Lux S, Scharlau D, Schlörmann W, Birringer M, Glei M. In vitrofermented nuts exhibit chemopreventive effects in HT29 colon cancer cells. British Journal of Nutrition. Cambridge University Press (CUP); 2011; 108:1177-1186 10.1017/s0007114511006647
• Update on the Healthful Lipid Constituents of Commercially Important Tree Nuts Cite
  Robbins KS, Shin E, Shewfelt RL, Eitenmiller RR, Pegg RB. Update on the Healthful Lipid Constituents of Commercially Important Tree Nuts. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2011; 59:12083-12092 10.1021/jf203187v
• Soluble and insoluble oxalate content of nuts Cite
  Ritter M, Savage G. Soluble and insoluble oxalate content of nuts. Journal of Food Composition and Analysis. Elsevier BV; 2007; 20:169-174 10.1016/j.jfca.2006.12.001
• Assessment of the Microbiological Safety of Edible Roasted Nut Kernels on Retail Sale in England, with a Focus on Salmonella Cite
  LITTLE CL, JEMMOTT W, SURMAN-LEE S, HUCKLESBY L, de PINNA E. Assessment of the Microbiological Safety of Edible Roasted Nut Kernels on Retail Sale in England, with a Focus on Salmonella. Journal of Food Protection. International Association for Food Protection; 2009; 72:853-855 10.4315/0362-028x-72.4.853
• Aflatoxins in bulk and pre-packed pistachios sold in Spain and effect of roasting Cite
  Ariño A, Herrera M, Estopañan G, Rota MC, Carramiñana JJ, Juan T, et al. Aflatoxins in bulk and pre-packed pistachios sold in Spain and effect of roasting. Food Control. Elsevier BV; 2009; 20:811-814 10.1016/j.foodcont.2008.10.013