Investigating the Biological Properties of Pistacia vera as the Most Popular Nut
Subject Areas :
Shahab Ojani
1
,
Mozhgan Masoudi
2
1 - Department of Chemistry, Rafsanjan Branch, Islamic Azad University, Rafsanjan, Iran.
2 - Department of Chemistry, Rafsanjan Branch, Islamic Azad University, Rafsanjan, Iran
Keywords: Antioxidant, Phytochemical compounds, Free radicals, Pistacia vera ,
Abstract :
Today, there is a lot of emphasis placed on the use of natural antioxidants in the food chain to have a healthy lifestyle due to the discovery that free radicals play an important role in causing diseases such as cancer, diabetes, Alzheimer's, cardiovascular diseases, etc. Meanwhile, Pistacia vera is considered as one of the most popular food nuts in the world, which contains rich phytochemical compounds with antioxidant properties. Iranian and American roasted Pistacia vera are used as a suitable flavoring for various desserts (halva, cake, ice cream, etc.) and it is welcomed by consumers, besides having unique properties that have a significant impact on human health, especially on the cardiovascular system. According to the results of the research, the protein of dried fruits like Pistacia vera contains amino acid arginine, which is a precursor of nitric oxide, and nitric oxide is also responsible for regulating blood pressure and preventing blockage of blood vessels. Phytochemical compounds of Pistacia vera include phenolic acids, flavonoids, tannins, coumarins, lignans, quinones, anthocyanins, etc., and due to the presence of these bioactive compounds, they have significant cytotoxic effects against HT29 colon cancer cells, T47D breast cancer cells, HepG2 cancer cells, etc. Therefore, this study examines the biological properties of Pistacia vera as the most popular nut.
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