A Review of the Phytochemical Properties and Pharmacological Uses of the Genus Pistacia L. (Anacardiaceae)

Crutcher, Madison; Schroeder, Alexandra; Wagner, Mackenzie; Alsharif, Bashaer; Boylan, Fabio

doi:10.14450/2318-9312.v35.e3.a2023.pp285-331

Cited by 3 publications

(1 citation statement)

References 155 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several phenolic acids were detected, such as gallic acid ( 85 ) [ 1 , 21 , 22 , 23 , 24 ], vanillic acid ( 86 ) [ 23 ], several cinnamic acid derivatives such as trans-cinnamic acid ( 90 ) [ 21 ], p-coumaric acid ( 91 ) [ 21 ], caffeic acid ( 92 ) [ 21 , 23 ], ferulic acid ( 93 ) [ 25 ] and also tannic acid ( 135 ), a specific form of tannin [ 21 ].…”

Section: Chemical Constituentsmentioning

confidence: 99%

Pistacia lentiscus: Phytochemistry and Antidiabetic Properties

Floris,

Di Petrillo,

Pintus

et al. 2024

Nutrients

View full text Add to dashboard Cite

Pistacia lentiscus L. (P. lentiscus) is an evergreen shrub (Anacardiaceae family) primarily found in the Mediterranean region. The plant has been thoroughly characterized, resulting in a high concentration of bioactive compounds as flavonoids and phenolics. Moreover, P. lentiscus was revealed to possess a great nutritional and industrial importance because of its variety of biological activities, including antibacterial, anti-inflammatory, anti-atherogenic and antioxidant properties. Many of its beneficial health properties and applications date back to antiquity, and the European Medicines Agency officially acknowledged it as an herbal medicinal product. Indeed, it is widely employed in conventional medicine to treat several diseases, including type 2 diabetes (T2D). On this basis, this review aims to summarize and describe the chemical composition of different parts of the plant and highlight the potential of P. lentiscus, focusing on its antidiabetic activities. The plant kingdom is drawing increasing attention because of its complexity of natural molecules in the research of novel bioactive compounds for drug development. In this context, P. lentiscus demonstrated several in vitro and in vivo antidiabetic effects, acting upon many therapeutic T2D targets. Therefore, the information available in this review highlighted the multitarget effects of P. lentiscus and its great potential in T2D treatment.

show abstract

Section: Chemical Constituentsmentioning

confidence: 99%

Pistacia lentiscus: Phytochemistry and Antidiabetic Properties

Floris,

Di Petrillo,

Pintus

et al. 2024

Nutrients

View full text Add to dashboard Cite

show abstract

Green Synthesis and Anti-Cancer Properties of Cerium Oxide Nanoparticles Using Pistachio Vera Pericarp Essential Oil

Askari,

Hojabrpour,

Mirzaei

et al. 2024

Preprint

View full text Add to dashboard Cite

In recent years, researchers have shown great interest in metal oxide nanoparticles for their possible use in medicine. The purpose of this investigation was to develop a simple and environmentally friendly method for producing cerium oxide nanoparticles (CeO2 NPs) using pistachio Vera Pericarp essential oil (PVEO) as a coating. It was measured the anti-cancer properties of these nanoparticles and their combined effects with zoledronic acid on human prostate (LNCap) and breast cancer cells (MCf7). Scanning electron microscopy (SEM) and X-ray diffractometry (XRD) were employed to examine the characteristics of the CeO2 NPs. SEM and XRD analyses confirmed the nanoparticles' size, shape, phase, and chemical composition. Biological tests demonstrated that the CeO2 NPs showed significant cytotoxic activity against LNCap and MCf7 cells, CeO2 NPs alone or with ZA reduced LNCaP and Mcf-7 cell viability. The CeO2 NPs effectively influenced cell proliferation, apoptosis, and migration by modulating the expression of apoptosis-related genes (BCL-2 and BAX), as indicated by real-time PCR results. The study also discovered that when combined with ZA, PVEO had a synergistic effect on LNCap and MCf7 cell lines. Overall, the study suggests that CeO2 NPs derived from PVEO have the potential to be a new therapeutic agent for prostate and breast cancers.

show abstract

Beyond the Nut: Pistacia Leaves as Natural Food Preservatives

Batovska,

Inbar

2024

Foods

View full text Add to dashboard Cite

The pistachio tree (Pistacia vera) is globally renowned for its nutritious nuts, while its leaves remain an underutilized source of chemicals with significant potential value as food preservatives. Similar value may be found in the leaves of other wild Pistacia species common in Central Asia, the Levant, and around the Mediterranean. Some species’ leaves have been used as natural preservatives, demonstrating their effectiveness and highlighting their rich bioactive components. This review investigates the antioxidant and antimicrobial properties of Pistacia leaves, comparing both cultivated and wild species. A comprehensive search was performed across several scientific databases, including PubMed, Scopus, Web of Science, and Google Scholar, utilizing a combination of keywords related to Pistacia species and their bioactive compounds. The inclusion criteria focused on articles published in English from 2017 till the end of June 2024, analyzing the antioxidant and antimicrobial activities of Pistacia leaves and employing relevant extraction methods. A total of 71 literature sources were included, covering species such as P. vera, P. atlantica, P. terebinthus, and others sourced from countries such as Iran, Turkey, and Italy. This review found that Pistacia leaves are rich in polyphenolic compounds and exhibit robust antioxidant and antimicrobial properties, with certain wild species outperforming P. vera, suggesting species-specific traits that enhance their preservative potential. The major findings indicate that extracts from wild species exhibit superior bioactivity, which could be harnessed for food preservation. These insights underscore the promising role of Pistacia leaves as natural food preservatives, with further research needed to address challenges in extraction and application. Exploring their synergistic effects with other preservatives could lead to innovative solutions in food preservation while fostering local economic growth.

show abstract

A Review of the Phytochemical Properties and Pharmacological Uses of the Genus Pistacia L. (Anacardiaceae)

Cited by 3 publications

References 155 publications

Pistacia lentiscus: Phytochemistry and Antidiabetic Properties

Pistacia lentiscus: Phytochemistry and Antidiabetic Properties

Green Synthesis and Anti-Cancer Properties of Cerium Oxide Nanoparticles Using Pistachio Vera Pericarp Essential Oil

Beyond the Nut: Pistacia Leaves as Natural Food Preservatives

Contact Info

Product

Resources

About