os provide almost all of their polyphenols and antioxidants during digestion making them readily available to the body, according to a new study published in the Journal of Nutrition.The study, conducted by the Model Gut Group at the Institute of Food Research (IFR) in the United Kingdom in association with the University of Messina, Italy, used an experimental model that mimics digestion. The study looked at polyphenols and antioxidants like gamma-tocopherol (vitamin E) found in pistachios and in fruits and vegetables.
Results showed these polyphenols and antioxidants are released during digestion making them available to the body. Findings are significant because they suggest that the body may be able to absorb the polyphenols and antioxidants which are nutrients that are not always readily accessible by the body. For example, iron in spinach is naturally harder for the human body to absorb however, iron can be made more readily available by the body when combined with vitamin C.
Findings from this study, along with previous research suggesting that not all dietary fat content may be absorbed, published in the January 2012 issue of the British Journal of Nutrition, further emphasizes pistachios as a nutrient-rich snack for a healthy diet. In this randomized controlled-feeding study, conducted by the Agricultural Research Service (ARS) of the United States Department of Agriculture (USDA), it's suggested we may consume less calories per serving that originally thought at 160 calories per 30 gram serving, about 1 ounce. The colorful, green, yellow and purple-red pistachio nut offers polyphenols, antioxidants, protein, and fiber making a good-tasting and healthy snack.
Pistachios also recently gained Heart-Check approval, deeming it as a heart-healthy food.
