"Pistacia" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
A plant genus in the ANACARDIACEAE family known for species that produce pistachio nuts (Pistacia vera) and GUM MASTIC (Pistacia lentiscus). Several of the species have the common name Pistachio.
Descriptor ID |
D027927
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MeSH Number(s) |
B01.650.940.800.575.912.250.044.555
|
Concept/Terms |
Pistacia vera- Pistacia vera
- Pistachio Nut Tree
- Nut Tree, Pistachio
- Nut Trees, Pistachio
- Pistachio Nut Trees
- Tree, Pistachio Nut
- Trees, Pistachio Nut
Pistacia lentiscus- Pistacia lentiscus
- Mastictree
- Mastictrees
- Mastic Tree
- Mastic Trees
- Tree, Mastic
- Trees, Mastic
|
Below are MeSH descriptors whose meaning is more general than "Pistacia".
Below are MeSH descriptors whose meaning is more specific than "Pistacia".
This graph shows the total number of publications written about "Pistacia" by people in this website by year, and whether "Pistacia" was a major or minor topic of these publications.
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Year | Major Topic | Minor Topic | Total |
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2017 | 2 | 0 | 2 |
2018 | 1 | 0 | 1 |
2019 | 1 | 0 | 1 |
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Below are the most recent publications written about "Pistacia" by people in Profiles.
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Cumulative risk assessment of pesticide residues in different Iranian pistachio cultivars: Applying the source specific HQS and adversity specific HIA approaches in Real Life Risk Simulations (RLRS). Toxicol Lett. 2019 Oct 01; 313:91-100.
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Chios mastic improves blood pressure haemodynamics in patients with arterial hypertension: Implications for regulation of proteostatic pathways. Eur J Prev Cardiol. 2019 02; 26(3):328-331.
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Thermal processing effects on the IgE-reactivity of cashew and pistachio. Food Chem. 2018 Apr 15; 245:595-602.
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Effect of pistachio on brachial artery diameter and flow-mediated dilatation: A systematic review and meta-analysis of randomized, controlled-feeding clinical studies. Crit Rev Food Sci Nutr. 2019; 59(2):328-335.