Evidence supporting the use of: Pistachio
For the health condition: Metabolic Syndrome
Synopsis
Source of validity: Scientific
Rating (out of 5): 3
Pistachios have been investigated in several clinical and epidemiological studies for their potential benefits in supporting metabolic syndrome, a cluster of conditions that increase the risk of heart disease, stroke, and type 2 diabetes. Scientific evidence suggests that regular consumption of pistachios may positively influence several metabolic syndrome components, including dyslipidemia, insulin resistance, and inflammation. Randomized controlled trials have found that pistachio intake (ranging from 30 to 100 grams per day) can improve lipid profiles by reducing total cholesterol, LDL cholesterol, and increasing HDL cholesterol. Additionally, some studies have shown improvements in markers of insulin sensitivity and reductions in fasting blood glucose after pistachio consumption.
The beneficial effects are attributed to pistachios’ content of healthy fats, fiber, antioxidants, and phytosterols. Furthermore, pistachios have a low glycemic index, which may help regulate blood sugar levels. A 2014 review published in the journal Nutrition, Metabolism & Cardiovascular Diseases concluded that pistachio consumption has favorable effects on cardiovascular risk factors and may be useful in the dietary management of metabolic syndrome.
However, while the evidence is promising, it is not yet conclusive, and pistachios should be considered as part of an overall healthy diet rather than a standalone treatment. More large-scale, long-term studies are still needed to definitively establish the role of pistachios in metabolic syndrome management.
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7-hydroxymatairesinol (HMR)7-Keto-DHEA
Acai berry
Akkermansia muciniphila
algal oil
alpha-glycosyl isoquercitrin
alpha-linolenic acid (ALA)
anchovies
anthocyanins
asparagus
bacillus subtilis
banaba
barley
berberine
Beta-Glucan
beta-sitosterol
bifidobacterium longum
bitter melon
black garlic
blueberry
brussel sprouts
butyrate triglyceride
campesterol
camu camu
canola oil
caterpillar mushroom
chia seed
chokeberry
chromium
cinnamon
conjugated linoleic acid (CLA)
turmeric
curcumin
DHA (docosahexaeonic acid)
DPA (docosapentaenoic acid)
epigallocatechin gallate (EGCG)
fisetin
flaxseed
fructooligosaccharides (FOS)
ginger
glucomannan
guar gum
hydroxycitric acid
inulin
krill oil
l-carnitine
lactobacillus helveticus
licorice root
mackerel
maitake mushroom
maqui berry
matcha
medium chain triglycerides (MCT)
moringa
naringin
nicotinamide riboside
oleanolic acid
oleic acid
olive
omega-3 fatty acids
omega-7 fatty acids
omega-9 fatty acids
oyster mushroom
palmitoleic acid
quinoa
red yeast rice
reishi mushroom
resveratrol
rye
sardines
spirulina
tocotrienols
trans-pterostilbene
Urolithin A
vanadium
vanadyl sulfate
vitamin C
vitamin D
wheat grass
whey protein
xylooligosaccharides
zinc
β-nicotinamide mononucleotide (NMN)
Algae
kidney beans
AMP-activated protein kinase (AMPK)
1-deoxynojirimycin
15,16-Dihydrotanshinone I
12-methylcarnosic acid
3-desoxy-7-KETO-DHEA
4-hydroxyisoleucine
5,7-Dimethoxyflavone
6-Paradol
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Ankaflavin
Apigenin
Aronia melanocarpa
Antrodia camphorata
Auricularia
Antirrhinin
Avocado
Ascophyllum nodosum
Acacetin
Alpha-Lipoic Acid
Astragaloside
anthocyanidins
Ampelopsin
Alpha phytosterol
Algal protein
Arabinoxylan
Alpha methyl Tetradecylthioacetic Acid
Arjunolic acid
Bifidobacterium adolescentis
Beta-hydroxybutyrate
Blakeslea trispora
Bean
Betanin
Brazil nut
Charantin
California chia
Cardarine
Cyanobacteria
Capsinoids
Cyanidin
chlorogenic acid
Capsiate
Chitin-Glucan Complex
Calanus finmarchicus
Crocetin
Cynaropicrin
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corosolic acid
Crypthecodinium
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Docosahexaenoic Acid
Dunaliella
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Dihydrolipoic Acid
D-Pinitol
Diosgenin
Ergothioneine
Evodiamine
Ecklonia
Fucosterol
Foxtail millet
Fucoxanthin
Flavanols
Fructan
Ginsenosides
Glucan peptides
Galactooligosaccharides
Guanidinopropionic Acid (GPA )
Guggulsterones
Glucoraphanin
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Glucosinolates
Hydroxytyrosol
Isomaltulose
Isoalantolactone
Irvingia gabonensis
Konjac
Kamut
Lipstatin
Legume protein
Lentil
Lupin
Monacolin
Maslinic Acid
Mangiferin
Mulberroside A
Monounsaturated Fat
Momordicosides
Naringenin
Neoeriocitrin
Nobiletin
Oolong Tea
Oligosaccharides
Oleoylethanolamide
Phycocyanin
Pyrroloquinoline Quinone
Phlorizin
Phaeophyceae
Phytoplankton
Polychitosamine
Polysaccharides
Pinitol
Polydatin
punicalin
Polyunsaturated Fat
Pleurotus eryngii
Pu-Er Tea
Punicalagins
Palatinose
Punicic acid
peanut
Pistachio
Rebaudioside
Red miso
Schizochytrium Oil
Schizochytrium
Salmon Oil
Salidroside
Syringic acid
Salacia
Sesamolin
Sesamin
Sinensetin
Sulforaphane
Tagatose
Tetradecylthioacetic acid
Thylakoid
Tyrosol
Tangeretin
Tanshinone
Theaflavin
Theabrownin
Xanthohumol
Yacon