Pistachio

Author:Prof. Dr. med. Peter Altmeyer

All authors of this article

Last updated on: 29.10.2020

Dieser Artikel auf Deutsch

Requires free registration (medical professionals only)

Please login to access all articles, images, and functions.

Our content is available exclusively to medical professionals. If you have already registered, please login. If you haven't, you can register for free (medical professionals only).


Requires free registration (medical professionals only)

Please complete your registration to access all articles and images.

To gain access, you must complete your registration. You either haven't confirmed your e-mail address or we still need proof that you are a member of the medical profession.

Finish your registration now

DefinitionThis section has been translated automatically.

Pistachios are both the pistachio tree (Pistacia vera) and the stone fruit. The leafy pistachio trees belong to the plant family of the sumac family. They grow up to 300 years old, reach a height of 12 m and anchor with their roots to a depth of 15 m. There are female and male trees. Therefore, at least two woody plants are needed for fertilization. The wind spreads the pollen.

General informationThis section has been translated automatically.

The original home of the pistachios is the Middle East. There is evidence of cultivation since ancient times. Currently the biggest producers are the USA, Iran and Turkey. Botanically speaking, the pistachio is a drupe. The stone core is covered by a fleshy, green layer. It has a hard, light-coloured skin that cracks open at the sides about a month before ripening. The core inside is surrounded by a reddish-brown seed coat and is yellowish or green in colour. In general, the greener the kernel, the higher its quality. 100 g of pistachio contains: fats 45 g, carbohydrates 28 g, fibres 10 g, various proteins 20 g. Pistachios are consumed raw or roasted.

Note(s)This section has been translated automatically.

Pistachios should be stored in a cool place and protected from moisture. Otherwise there is a risk of mold growth. At room temperatures, pistachio nuts may quickly become rancid.
Roasted nuts are sold shelled or unpeeled. Salted, they are a popular dish with multiple uses.

Cosmetics:Under the INCI label "Pistacia vera seed oil", pistachio oil is used in cosmetic formulations. It acts as an emollient.

LiteratureThis section has been translated automatically.

  1. Hasani-Ranjbar S et al (2009) A systematic review of the potential herbal sources of future drugs effective in oxidant-related diseases. Inflammation Allergy Drug Targets 8: 2-10.
  2. Keynan N et al (1997) Allergenicity of the pollen of Pistacia. Allergy 52: 323-330.
  3. Noorbakhsh R et al (2010) Influence of processing on the allergenic properties of pistachio nut assessed in vitro. J Agric Food Chem 58: 10231-10235.

Authors

Last updated on: 29.10.2020