Research shows that oxidative stress is implicated in many diseases including heart disease, cancer and Alzheimer’s disease. That’s why antioxidants are so important to help stave off these chronic diseases. Pistachios contain more than 10 different beneficial antioxidants—including resveratrol, lutein, quercetin and naringenin—each of which may offer unique health benefits.

The Proof is in the Antioxidants

Pistachios have high levels of lutein, beta-carotene, and gamma-tocopherol relative to other nuts. In a randomized controlled crossover feeding study conducted by researchers at Penn State University, 28 volunteers with high cholesterol supplemented a low-fat diet with pistachios. Subjects ate three different diets for a four-week period:

• Addition of 1.5 ounces of pistachios a day
• Addition of 3 ounces of pistachios a day
• A heart healthy (Step 1) diet without pistachios

After just a month, cholesterol levels were significantly lower among the pistachio-eaters and in a dose-dependent manner. Eating three ounces of pistachios a day cut cholesterol levels by 8.4%, with LDL cholesterol dropping by 11.6%. In addition, researchers noted increased levels of lutein, beta-carotene and gamma-tocopherol in the pistachio-rich diets and stated that lutein may reduce risk for cardiovascular disease by reducing oxidized LDL.¹

Antioxidant Superfoods

According to the USDA Oxygen Radical Absorbance Capacity (ORAC) database, pistachios have a total antioxidant capacity of 7983 Trolox Equivalents per/100 grams, making them one of the highest in antioxidants among all snack nuts. Compared to other antioxidant super foods, pistachios have twice the antioxidant capacity of red wine and strawberries; 50% more than blackberries and 20% more than blueberries, based on an ounce-per-ounce basis.²

References

1. Kay, C. D., Gebauer, S. K., West, S. G., Kris-Etherton, P. M. (2007). Pistachios reduce serum oxidized LDL and increase serum antioxidant levels. Penn State University. Presented at the Experimental Biology Conference, April 2007 in Washington, DC↑
2. US Department of Agriculture. (2007). Oxygen Radical Absorbance Capacity
   (ORAC) of Selected Foods – 2007. Washington DC.↑