Evidence supporting the use of: Pistachio
For the health condition: Arteriosclerosis
Synopsis
Source of validity: Scientific
Rating (out of 5): 2
Pistachios (Pistacia vera) have been studied for their potential cardiovascular benefits, including their impact on arteriosclerosis (the thickening and hardening of arterial walls). The scientific evidence supporting their use for arteriosclerosis is modest but present. Several clinical trials and epidemiological studies suggest that regular consumption of pistachios can favorably modify cardiovascular risk factors. Pistachios are rich in mono- and polyunsaturated fatty acids, fiber, antioxidants (such as lutein and γ-tocopherol), and plant sterols. These components are associated with improved lipid profiles, reduced LDL cholesterol, and increased HDL cholesterol—all relevant for arteriosclerosis risk reduction. For example, a randomized controlled trial published in the American Journal of Clinical Nutrition (2010) found that diets including pistachios reduced total cholesterol and LDL cholesterol in adults with elevated blood lipids. Additionally, a few studies suggest improvements in endothelial function and decreased markers of oxidative stress when pistachios are included as part of a heart-healthy diet.
However, direct evidence showing that pistachio consumption prevents or reverses arteriosclerosis (as measured by arterial thickness or plaque burden) is lacking. Most research to date focuses on surrogate markers rather than clinical endpoints or imaging-based outcomes. Therefore, while there is some scientific basis for recommending pistachios as part of an overall strategy to reduce arteriosclerosis risk, the strength of the evidence is moderate and primarily indirect.
Other ingredients used for Arteriosclerosis
Ajoenealpha-linolenic acid (ALA)
anchovies
anthocyanins
apple
beet
berberine
bilberry
black garlic
black tea
blueberry
canola oil
catechins
chokeberry
coenzyme Q10 (CoQ10)
turmeric
curcumin
d-alpha tocopherol
EPA (eicosapentaenoic acid)
fiber blend (proprietary)
fish oil
flavonols
garlic bulb
ginkgo biloba
ginseng
grape
onion
green tea
hawthorn
hesperetin
hesperidin
magnesium
marine lipid
naringin
nattokinase
niacin (vitamin B3)
olive
omega-3 fatty acids
policosanol
psyllium
quercetin
red yeast rice
resveratrol
rutin
sitostanol
soybean
tocotrienols
vitamin C
vitamin D
vitamin E
jiaogulan
polyphenols
cocoa
AMP-activated protein kinase (AMPK)
soy isoflavones
Alcohol
Aronia melanocarpa
Allicin
anthocyanidins
Alliin
anthocyanosides
Chocolate
Danshen
epicatechin
Fiber
Flavonoids
Flavans
Flavanols
Garlic
Hydroxytyrosol
Inositol nicotinate
Legume protein
Ligustrazin
Lactotripeptides
Monacolin
Monounsaturated Fat
Oleuropein
Oligomeric proanthocyanidins
Puerarin
Polydatin
Proanthocyanidins
Propionyl-L-Carnitine
Polyunsaturated Fat
Phthalides
Pistachio
Salvianolic acid
S-allylcysteine
Sesamin
Tyrosol
Taxifolin
walnut
Xantinol Nicotinate