Pistachio has the advantage of being consumed in many ways; depending on taste, it can be roasted or raw, salted or plain. A study¹ carried out in 2006 highlights the benefits of pistachio on blood cholesterol, which it reduces, thanks to its high content of unsaturated fatty acids (= “good fats”) and phytosterols (= compounds present in plants including the structure is similar to that of cholesterol). To benefit from this property, it is nevertheless advisable to consume plain, unsalted pistachios, because an excess of salt will have the opposite effect, promoting arterial hypertension and cholesterol. You should also know that pistachio is a very good source of antioxidants, effective in fighting free radicals and oxidative stress which can ultimately be responsible for certain cancers.

Source : Source : Kocyigit A, Koylu AA, Keles H. Effects of pistachio nuts consumption on plasma lipid profile and oxidative status in healthy volunteers. Nutr Metab Cardiovasc Dis 2006 April;16(3):202-9