Effects Of Peanut Consumption Research Articles

The Effects of Peanut Consumption on Human Health: A Mini Review

Peanut (Arachis Hypogaea) is one of the most consumed oilseeds worldwide. The composition of peanuts can vary depending on genotypes, developmental stages, and environmental factors. Peanuts contain nutrients such as fats, carbohydrates, proteins, vitamins-minerals, fiber, insoluble polysaccharides (cellulose and hemicellulose), and soluble oligosaccharides (raffinose, stachyose, and verbascose). Additionally, they are rich in bioactive compounds such as phenolics, flavonoids, polyphenols, and resveratrol. Peanuts are thought to provide potential health benefits due to their rich nutritional value. This study aimed to examine the possible health effects of peanuts on cognitive functions, memory, cardiovascular diseases, and obesity.

Effect of Peanut Consumption on Cognitive Performance in Older Adults With Elevated Blood Pressure or Stage 1 Hypertension

Effect of Peanut Consumption on Cognitive Performance in Older Adults With Elevated Blood Pressure or Stage 1 Hypertension

OR26-06-23 Effects of Peanut Consumption on Endothelial Function in Older Adults With Elevated Blood Pressure or Stage 1 Hypertension

OR26-06-23 Effects of Peanut Consumption on Endothelial Function in Older Adults With Elevated Blood Pressure or Stage 1 Hypertension

The effect of daily peanut consumption on cognitive function and indicators of mental health among healthy young women

Background: Peanuts and tree nuts contain many bioactive compounds that may provide health benefits. There is some evidence to suggest that regular consumption of peanuts and peanut butter may improve cognitive function and mood, however, there are no prior studies examining whether daily intake of dry roasted, skinless peanuts improves cognition. Objective:The objective of this study was to determine the effect of consuming 49 g/day of peanuts for 12 weeks on cognitive function and mental health, compared to consuming a peanut-free diet, among healthy young women. Methods:This was a pre-post test study of 65 women (n = 32 in peanut group, n = 29 in control group). Participants in the peanut group consumed an individually portioned pack of peanuts each day for 12 weeks. Cognitive function was assessed using the CNS Vital Signs computerized neurocognitive test battery. Mental health was assessed using the Depression, Anxiety, and Stress Scale (DASS-42). Differences in endpoints between groups were assessed using ANCOVA tests. Results:There was a significant difference between the two groups in reaction time (6.9 points; p = 0.029), with the control group having a greater increase in scores. There was a significant within-group effect of peanuts on processing speed, with the peanut group increasing scores by 6.3 points (95% CI: 2.7, 9.8). There was no effect of peanut consumption on depression, anxiety, or stress scores. Conclusion:Further research is needed to fully understand the effect of different types of peanut products on cognition. Keywords: cognition, mental health, peanuts, nuts

Effect of peanut consumption on satiety and energy intake

BackgroundDespite their high oil content there is evidence that peanuts do not contribute to weight gain. The nutrient profile of peanuts may assist with weight management by increasing satiety.ObjectiveTo examine effects of eating normal and Hi‐Oleic peanuts compared with potato crisps on satiety and subsequent energy intake.Experimental Design24 participants were randomized in a crossover trial to consume unsalted iso‐energetic serves of three test foods, viz. 60–80g of normal (oleic acid as 55% of total oil content) or Hi‐Oleic (oleic acid as 75% of total oil content) peanuts or 70–90g of potato crisps, after an overnight fast. Hunger/satiety was assessed at baseline, 30, 60, 120 and 180 minutes with visual analogue scales (VAS), after which a cold buffet meal was freely consumed. The same quantity of each food was consumed daily for a further 3 days during which food intake was recorded. Participants crossed over to the alternate foods and repeated the protocol twice at weekly intervals.ResultsCompared with potato crisps, Hi‐Oleic and normal peanuts reduced subsequent total energy intake both acutely (−21%; P<0.001, and −17%; P<0.004) and over the subsequent 4 day period (−11%; P<0.001 and −9%; P<0.008). There were no significant differences in perceived satiety estimated from the VAS scales.DiscussionConsumption of peanuts reduced subsequent food intake and may assist with weight management.

Peanut consumption increases levels of plasma very long chain fatty acids in humans

Peanut consumption has been suspected of raising plasma very long chain fatty acid (VLCFA) levels in humans. The effect of peanut consumption on VLCFAs was studied in six human subjects. After 3 to 4h of peanut butter ingestion, plasma C26:0 and C26:0/C22:0 were found to be significantly elevated to levels seen in patients with peroxisomal disorders. These levels returned to normal within 12h. Peanut consumption needs to be accounted for when interpreting VLCFAs.

Tissue factor activities of streptozotocin induced diabetic rat tissues and the effect of peanut consumption

Tissue factor (TF) is considered to be a major regulator of normal haemostasis and thrombosis. Circulating TF activity is suggested to be associated with diabetes mellitus. Various tissues and body fluids have TF activity. The aim of the present study was to investigate the TF activity of streptozotocin (STZ) induced diabetic rat tissues. Peanut consumption is reported to be associated with decreased risk of type 2 diabetes. Therefore, the effect of peanut consumption on the TF activity of STZ induced diabetic rat tissues, and haemostatic parameters such as protrombin time (PT), activated partial thromboplastin time (APTT) and fibrinogen levels were determined. Twenty-four Wistar rats were divided into 3 groups of 8 rats each as control, STZ-induced diabetic and diabetic + peanut group. Twelve weeks later, TF activity of liver, kidney, spleen, heart, kidney, lung, pancreas and aorta and haemostatic parameters were determined. In the diabetic group, TF activities of liver, kidney and spleen increased (p < 0.01) whereas the TF activity of brain decreased (p < 0.01) compared to the control group. Peanut consumption in the diabetic group decreased the TF activity of spleen and aorta (p < 0.01; p < 0.05). Haemostatic parameters did not change significantly in the groups. Elevated TF activity in diabetic rat tissues, may contribute to the increased risk of atherothrombotic disease that accompanies the diabetic complications whereas the decreased brain TF activity may be due to a different haemostatic mechanism to protect this vital organ from the diabetic status. The decreased TF activity of peanut given diabetic rat tissues might protect these tissues from the risk of thrombosis.