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

Abstract

The Pistacia genus belongs to the Anacardiaceae family is made up of about twenty species, with the most common including P. atlantica, P. chinensis, P. integerrima, P. khinjuk, P. lentiscus, P. terebinthus, P. vera, and P. weinmanifolia. Various parts of these different species have been found to be rich in many phytochemical compounds, including essential oil constituents, monoterpenoids, sesquiterpenoids, diterpenoids, triterpenoids, tetraterpenoids, flavonoids, phenolic compounds, tannins, fatty acids, steroids, and miscellaneous compounds. Published literature has revealed many pharmacological uses for various species. The most studied plant parts in terms of chemical composition were leaves, with 36%, followed by fruits, with 19%. These uses include antioxidant effects, hepatoprotection, anti-inflammatory effects, antimicrobial effects, wound healing/analgesic properties, anticancer properties, digestive aid, and treatment of various chronic conditions. After the full investigation on this genus, the phytochemical properties and pharmacological uses of nine Pistacia species are outlined in this comprehensive literature review.