Pistachio Health

Age-related macular degeneration (AMD) is a disease that gradually destroys sharp, central vision. AMD affects the macula, the part of the eye that allows you to see fine detail. AMD is a leading cause of vision loss in Americans 65 years of age and older.

Alzheimer’s disease (AD) is a degenerative brain disease of unknown cause that is the most common form of dementia. AD usually starts as a memory loss for recent events spreading to memories for more distant events and progressing over the course of five to ten years.

Amino acids function as the building blocks of proteins. Amino acids are classified as essential, nonessential and conditionally essential. If body synthesis is inadequate to meet metabolic need, an amino acid is classified as essential and must be supplied as part of the diet.

Antioxidants protect cells from damage caused by free radicals (compounds made during the metabolism of oxygen). Antioxidants may help prevent the development of some chronic diseases such as cancer and cardiovascular disease. Antioxidants include beta-carotene; lutein; lycopene; vitamins A, C, and E; selenium; and zinc.

Arginine is one of the 20 amino acids that serve as the building blocks in protein. Arginine is not an "essential" amino acid; it is not essential to the diet, but can be made by the body from other substances. Arginine changes into nitric oxide, which causes blood vessel to relax (vasodilation). Preliminary studies suggests that arginine may help treat medical conditions such as atherosclerosis (clogged arteries), coronary artery disease, erectile dysfunction, heart failure, and peripheral vascular disease. Arginine is available in foods such as meats, poultry and nuts.

Arrhythmia is an irregular heartbeat either in time or force. A normal heart rate is 50 to 100 beats per minute. Arrhythmias can be caused by many different factors including coronary heart disease, electrolyte imbalances, and injury from a heart attack.

Atherosclerosis is a disease in which plaque builds up on the insides of your arteries. Arteries are blood vessels that carry blood to your heart and other parts of your body. Plaque is made up of fat, cholesterol, calcium, and other substances found in the blood. Over time, plaque hardens and narrows your arteries. The flow of oxygen-rich blood to your organs and other parts of your body is reduced. This can lead to serious problems, including heart attack, stroke, or even death.

Beta-carotene is a carotenoid that can be made into vitamin A in the body can be found in red, orange and dark green fruits and vegetables like carrots, sweet potatoes, mangos, spinach and broccoli. Beta-carotene helps neutralize free radicals that may cause damage to cells.

Body Mass Index (BMI) is a measure of body fat that is the ratio of the weight of the body in kilograms to the square of its height in meters (BMI = [kg/m²]). A BMI less than 18.5 is considered underweight and 18.5-24.9 is considered healthy. Overweight is defined as a body mass index of 25.0 to less than 30.0 and obesity is defined as a BMI of 30.0 or greater.

Calcium is the most abundant mineral in the human body and has several important functions. More than 99% of the calcium found in the body is stored in the bones and teeth where it functions to support their structure. Calcium is needed for muscle contraction, blood vessel contraction and expansion, the secretion of hormones and enzymes, and sending messages through the nervous system. It can be found in dairy products such as yogurt and cheese and in dark green leafy vegetables such as broccoli and kale.

A calorie is the amount of energy required to raise the temperature of one milliliter (ml) of water at a standard initial temperature by one degree centigrade (1°C). It is also the general term for energy in food, used synonymously with the term energy.

Carotenoids are what make certain fruits and vegetables yellow, orange, or red. Some carotenoids (beta-carotene, alpha-carotene, and beta-cryptoxanthin) can be made into vitamin A by the body while other carotenoids (lycopene, lutein, and zeaxanthin) cannot be made into vitamin A by the body. All carotenoids are antioxidants.

Cholesterol is a fat-like substance classified as a lipid. Cholesterol is vital to life and is found in all cell membranes. It is necessary for the production of bile acids and steroid hormones. Dietary cholesterol is found only in animal foods like meat, poultry, and egg yolks.

High blood cholesterol is a risk factor in the development of coronary heart disease. Most of the cholesterol that is found in the blood is manufactured by the body, in the liver, at a rate of about 800 to 1,500 milligrams a day. By comparison, the average American consumes 300 to 450 milligrams daily in foods. Blood cholesterol is divided into three separate classes of lipoproteins: very-low density lipoprotein (VLDL); low-density lipoprotein (LDL), which contains most of the cholesterol found in the blood; and high-density lipoprotein (HDL).

Copper is a mineral that is a component of multiple enzymes (proteins that cause biochemical reactions in the body) and helps to form connective tissue. Copper also plays a role in the absorption, storage, and metabolism of iron. Copper can be found in shellfish, meat, nuts, chocolate, dried fruits, cereal grains and dried legumes.

Coronary heart disease is a condition (usually caused by atherosclerosis – hardening of the arteries) that reduces the blood flow through the coronary arteries to the heart muscle and typically results in chest pain or heart damage Coronary heart disease is also referred to as coronary disease and coronary artery disease.

Diabetes is a disease in which your blood sugar levels are too high. Glucose comes from the foods you eat. Normally when people eat, food is digested and much of it is converted into a simple sugar called glucose which the body uses for energy. Glucose is absorbed into the cells for energy with the help of a hormone called insulin. For those with diabetes, however, the body does not make enough insulin, or cannot properly use the insulin it does make. Without insulin, glucose accumulates in the blood rather than moving into the cells; high blood sugar levels or “hyperglycemia” results.

Fatty acids are generally classified as saturated, monounsaturated or polyunsaturated. In general, fats that contain a majority of saturated fatty acids are solid at room temperature, although some solid vegetable shortenings are up to 75 percent unsaturated. Fats containing mostly unsaturated fatty acids are usually liquid at room temperature and are called oils.

Dietary fiber generally refers to parts of fruits, vegetables, grains, nuts and legumes that can't be digested by humans. Research indicates that high-fiber diets can reduce the risks of heart disease and certain types of cancer. There are two basic types of fiber - insoluble and soluble. Soluble fiber in cereals, oatmeal, beans and other foods has been found to lower blood cholesterol. Insoluble fiber in cauliflower, cabbage and other vegetables and fruits helps move foods through the stomach and intestine, thereby decreasing the risk of cancers of the colon and rectum.

Folate is a water-soluble B vitamin that helps produce and maintain new cells, make DNA and RNA, and make normal red blood cells. Folate is also helps to maintain normal levels of homocysteine. Folate food sources include leafy green vegetables, fruits, dried beans and peas. The Food and Drug Administration (FDA) requires the addition of folic acid (the synthetic form of folate that is found in supplements and added to fortified foods) to enriched breads, cereals, flours, corn meals, pastas, rice, and other grain products.

A free radical is an atom or molecule made in the body as part of natural chemical changes, but they also come from tobacco smoke, pollution, radiation from the sun and x-rays, and other sources outside the body. They travel through cells, disrupting the structure of other molecules, causing cellular damage. Such cell damage is believed to contribute to aging and various health problems.

Glycemic index represents the ability of the carbohydrates in a food to raise blood glucose following ingestion of the food. The GI addresses the quality of carbohydrates, but not the effect of the quantity of carbohydrates in a food portion on glucose response.

High-density lipoprotein cholesterol or HDL is known as the “good” cholesterol, because high levels of HDL appear to protect against heart attack. Men are at particular risk if their HDL is below 37 mg/dL and women are at particular risk if their HDL if their HDL is below 47 mg/dL. An HDL 60 mg/dL or above may help protect against heart disease.

Hypercholesterolemia is excessive cholesterol in the blood. People with high blood cholesterol have a greater chance of getting heart disease. Too much cholesterol in your blood can build up in the walls of your arteries (blood vessels that carry blood from the heart to other parts of the body). This is called atherosclerosis or "hardening of the arteries."

Hypertension: Hypertension is high blood pressure. Blood pressure is the force of your blood pushing against the walls of your arteries. Every time your heart beats it pumps out blood into the arteries. Your blood pressure is highest when your heart beats, pumping the blood. This is called systolic pressure. When your heart is at rest, between beats, your blood pressure falls. This is the diastolic pressure. Your blood pressure reading uses these two numbers, the systolic and diastolic pressures. Usually they are written one above or before the other. A reading of 120/80 or lower is normal blood pressure , 140/90 or higher is high blood pressure and 120 and 139 for the top number, or between 80 and 89 for the bottom number is prehypertension.

In normal digestion, food is absorbed into the bloodstream in the form of sugars such as glucose and fats and other basic substances. The increase in glucose in the bloodstream tells the pancreas (an organ located behind the stomach) to increase the secretion of a hormone called insulin. This hormone attaches to cells, removing glucose from the bloodstream so that it can be used for energy. In insulin resistance, the body's cells have a diminished ability to respond to the action of the insulin hormone. To compensate for the resistance, the pancreas secretes more insulin. Over time people with insulin resistance can develop high sugars or diabetes as the high insulin levels can no longer compensate for elevated sugars.

Iron is an essential part of proteins that help to regulate cell growth and to transport oxygen in the body. An iron deficiency limits oxygen delivery to cells, resulting in fatigue and decreased immunity. There are two forms of dietary iron: heme and nonheme. Heme iron is found in red meats, fish, and poultry. Nonheme iron is found in plant foods such as lentils and beans.

Lipoproteins are a substance that carries cholesterol in the blood. Just like oil and water, cholesterol, which is fatty, and blood, which is watery, do not mix. In order to be able to travel in the bloodstream, the cholesterol made in the liver is combined with protein, making a lipoprotein. This lipoprotein then carries the cholesterol through the bloodstream. There are specific kinds of lipoproteins that contain cholesterol in your blood, and each affects your heart disease risk in a different way - LDL cholesterol, HDL cholesterol and triglyceride.

Low-density lipoprotein cholesterol or LDL is known as the “bad” cholesterol. When too much LDL cholesterol circulates in the blood, it can slowly build up in the inner walls of arteries making them less flexible. This condition is known as atherosclerosis. If a clot forms and blocks a narrowed artery, heart attack or stroke can result.

Lutein is a carotenoid that is being studied in the prevention of certain eye disorders like age-related macular degeneration, the leading cause of blindness amongst Americans over the age of 65. Lutein can be found in egg yolk and colorful fruits and vegetables such as spinach, broccoli, brussels sprouts, kiwi, and red seedless grapes.

Magnesium is a mineral that is needed for more than 300 biochemical reactions in the body. It helps maintain normal muscle and nerve function, keeps heart rhythm steady, supports a healthy immune system, and keeps bones strong. Magnesium also helps regulate blood sugar levels, promotes normal blood pressure, and is known to be involved in energy metabolism and protein synthesis. Magnesium food sources include green vegetables some legumes (beans and peas), nuts and seeds. Whole grains are also good sources of magnesium.

Manganese is a mineral associated with the formation of connective and skeletal tissues, growth and reproduction, and carbohydrate and fat metabolism. Manganese is mainly found in whole grains, legumes, nuts and tea.

Monounsaturated fats can benefit your health when eaten in moderation and when used to replace saturated fats or trans fats. Monounsaturated fats can help reduce bad cholesterol levels in your blood and lower your risk of heart disease and stroke. Examples of foods high in monounsaturated fats include vegetable oils such as olive oil, canola oil, peanut oil, sunflower oil and sesame oil. Other sources include avocados, peanut butter, and many nuts and seeds.

Niacin is a vitamin that supports the functioning of the digestive system, skin, and nerves. It is also important for the conversion of food to energy. Niacin is found in dairy products, poultry, fish, lean meats, nuts, eggs, legumes and enriched breads and cereals.

Nitric oxide (NO) is made from the amino acid arginine. NO helps blood vessels relax, therefore controlling blood flow to tissues, and supplying oxygen to the cells that create energy in the body.

Oxidative stress is a physiological stress on the body that is caused by damage over time done by free radicals and that is associated with aging.

Phosphorus is a mineral that is responsible for the formation of bones and teeth. Phosphorus also plays an important role in how the body uses carbohydrates and fats and in the synthesis of protein for the growth, maintenance, and repair of cells and tissues. It is also helps the body store energy. Phosphorus food sources include; meat, milk and milk products.

Phytochemicals (also referred to as phytonutrient) are the active health-protecting compounds that are found in plants. Many of them have important health promoting properties such as antioxidants, which may help in the fight against certain chronic diseases, including heart disease and cancer.

Phytosterols (also referred to as plant sterols) are found in plants and may reduce the risk of heart disease by lowering LDL cholesterol levels by blocking dietary cholesterol absorption.

Polyphenols are a chemical that act as an antioxidant; they may protect against some common health problems and possibly certain effects of aging. They protect cells and body chemicals against damage caused by free radicals which contribute to tissue damage in the body.

Polyunsaturated fats are typically liquid at room temperature and when chilled. Polyunsaturated fats can have a beneficial effect on your health when consumed in moderation and when used to replace saturated fats or trans fats. Polyunsaturated fats can help reduce the cholesterol levels in your blood and lower your risk of heart disease. They also include essential fats that your body needs but can’t produce itself – such as omega-6 and omega-3.

Potassium is a mineral responsible for keeping the body in proper acid-base balance, assisting in the formation of proteins, metabolizing carbohydrates, normal body growth and for building muscles. Potassium can be found in meat, fish, soy products, fruits, vegetables, milk and nuts.

Riboflavin is a water-soluble vitamin, which is necessary for normal cell function, growth, and energy production. Food sources of riboflavin includes; milk (and other dairy products), eggs, enriched cereals/grains, meats, liver, and green vegetables (such as asparagus or broccoli). Intake may be lower in vegetarians compared to non-vegetarians.

Cholecystokinin (CCK; from Greek chole, "bile"; cysto, "sac"; kinin, "move"; hence, move the bile-sac (gallbladder)) is a peptide hormone of the gastrointestinal system responsible for stimulating the digestion of fat and protein. Cholecystokinin, previously called pancreozymin, is synthesised by I-cells in the mucosal epithelium of the small intestine and secreted in the duodenum, the first segment of the small intestine, and causes the release of digestive enzymes and bile from the pancreas and gallbladder, respectively. It also acts as a hunger suppressant. Recent evidence has suggested that it also plays a major role in inducing drug tolerance to opioids like morphine and heroin, and is partly implicated in experiences of pain hypersensitivity during opioid withdrawal.

Saturated fat is the main dietary cause of high blood cholesterol. Saturated fat is found mostly in foods from animals and some plants. Foods from animals include beef, beef fat, veal, lamb, pork, lard, poultry fat, butter, cream, milk, cheeses and other dairy products made from whole and 2 percent milk. All of these foods also contain dietary cholesterol. Foods from plants that contain saturated fat include coconut, coconut oil, palm oil and palm kernel oil (often called tropical oils), and cocoa butter.

Selenium is a trace mineral that helps to make important antioxidant enzymes which help to prevent cellular damage from free radicals. Selenium also plays a role in regulating thyroid function and the immune system. Selenium foods sources include nuts, meats, fish and poultry.

Sodium is a mineral used by the body to regulate blood pressure and blood volume and is also important for the proper functioning of muscles and nerves. In some individuals, research suggests a link between high sodium and salt intake and high blood pressure, a major risk factor for heart disease, stroke, and kidney disease. Sodium is found naturally in food sources like milk and some vegetables but it also found in processed foods like bacon, sausage, and ham, and canned soups and vegetables. Fast foods are generally very high in sodium. Table salt is also a significant source of sodium in diets today.

Thiamin is one of the water-soluble B vitamins. Thiamin helps body cells convert carbohydrates from food into energy for the body to use. It is also important for helping the heart, muscles, and nervous system function properly. Thiamin food sources include: fortified breads, cereals, pasta, whole grains (especially wheat germ), lean meats (especially pork), fish, dried beans, peas, and soybeans.

Trans fats are unsaturated fatty acids formed when vegetable oils are processed and made more solid or into a more stable liquid. This processing is called hydrogenation. Trans fats also occur naturally in low amounts in some foods. In January 2006, FDA revised food labeling regulations to require that the amount of trans fat in a product be declared on the Nutrition Facts panel.

Vitamin A is important for vision, bone growth, immunity, reproduction, cell division, and cell differentiation (in which a cell becomes part of the brain, muscle, lungs, blood, or other specialized tissue.) There are two types of vitamin A depending on the food source; retinol is from animal sources and provitamin A carotenoid comes from plant sources. Retinol can be found in whole eggs, milk, and liver. Provitamin A carotenoids can be found in darkly colored fruits and vegetables.

Vitamin B-12 (also called cobalamin) is important for helping maintain healthy nerve cells and red blood cells. It is also needed to help make DNA. Untreated vitamin B-12 deficiency can lead to anemia. Food sources for B-12 include: fish, meat, poultry, eggs, milk, and milk products. Fortified breakfast cereals are also a source of vitamin B-12.

Vitamin B-6 is a water-soluble vitamin that is responsible for variety of functions in your body and is needed for more than 100 enzymes involved in protein metabolism. Vitamin B-6 is important for red blood cell metabolism and for the nervous and immune systems to function efficiently. This vitamin is also responsible for making hemoglobin, which carries oxygen to tissues in the body. Vitamin B-6 food sources include fortified cereals, beans, meat, poultry, fish, and some fruits and vegetables.

Vitamin C is a water-soluble vitamin also known as ascorbic acid.  It is important for the producing and maintaining healthy teeth, bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels. Vitamin C also promotes wound healing and helps to fight infections.  This vitamin acts as an antioxidant, preventing cell damage by free radicals and may help reduce the risk of developing high blood pressure. Vitamin C also supports the immune system.  Food sources for vitamin C include fruits, vegetables and some herbs.

Vitamin E is a fat-soluble vitamin that protects your body from the effects of free radicals, which may contribute to the development of cardiovascular disease and cancer. Vitamin E has also been shown to play a role in immune function, in DNA repair, and other metabolic processes. Vitamin E can be found in vegetable oils, nuts, green leafy vegetables and fortified cereals.

Vitamin K is a fat-soluble vitamin that is important for blood clotting because it produces prothrombin (a clotting factor). Food sources for Vitamin K include cabbage, cauliflower, spinach and other green leafy vegetables, cereals, soybeans, and other vegetables. Vitamin K is also made by the bacteria found in the digestive tract.

Zeaxanthin is a carotenoid and like lutein, is being studied in the prevention of certain eye disorders like age-related macular degeneration and cataracts. Zeaxanthin can be found in egg yolk, corn, leafy green vegetables, and tangerines.

Zinc is an essential mineral that plays an important role in the proper functioning of the immune system, making protein and DNA, wound healing and cell division. Zinc also supports normal growth and development during pregnancy, childhood, and adolescence and is required for proper sense of taste and smell. Zinc can be found in oysters, red meat, poultry, beans, nuts, whole grains, fortified breakfast cereals, dairy products and certain types of seafood.