Bioaccessibility of pistachio polyphenols, carotenoids and tocopherols in the upper gastrointestinal tract

Abstract

A number of studies have demonstrated positive effects of pistachio consumption in modifying lipid risk factors for coronary heart disease. The aim of the present study was to characterize pistachio polyphenols, carotenoids and tocopherols and investigate their bioaccessibility during digestion. A dynamic gastric model of digestion which provides a realistic and predictive simulation of the physical and chemical processing and accurately mimics both the transit time and the luminal environment within the human stomach was used for the digestion studies. Raw, roasted salted pistachios and muffins made with raw pistachios were tested. Results showed that pistachio polyphenols (59–63 mg/100 g), carotenoids (lutein 11–16 mg/100 g) and tocopherols (227–236 mg/100 g) are bioaccessible during digestion and therefore available for absorption in the gastrointestinal tract. No significant differences in bioaccessibility were observed between raw and roasted pistachios in the stomach and small intestine.However, the presence of muffin limited the release of protocatechuic acid and luteolin in the gastric and duodenal compartment. Polyphenols, carotenoid and tocopherol absorption would contribute to the beneficial relationship between pistachio consumption and health‐related outcomes.This work has been funded by the American Pistachio Growers.