Peanut as a Smart Food and their Nutrients Aspects in Planet: A Review

ABSTRACT

Peanut is a legume crop that belongs to the family of Fabaceae, genus Arachis, and botanically named as Arachis hypogaea L. Peanuts are considered as a vital source of nutrients plays an important role in growth and energy gain of living organisms. They are rich in calories and contain many nutrients, minerals, antioxidants, and vitamins that are essential for optimum health. All these biomolecules are essential for pumping vital nutrients into the human body for sustaining normal health. This paper presents an overview of the peanut composition in terms of the constituent biomolecules and their biological functions, also discusses about the relationship between consumption of peanuts and their effect on human metabolism and physiology. It highlights the usefulness of considering peanuts as an essential component in human diet considering its nutritional values.

KEYWORDS

REFERENCES

Alpher, C.M, Mattes, R.D. (2002). Effects of chronic peanut consumption on energy balance and hedonics. Int J Obes Relat Metab Disord: J Int. Assoc Stud Obes. 26(8): 1129-1137.
Bishayee, A., Polities, T. and Darvesh A.S. (2010). Resveratrol in the chemoprevention and treatment of hepatocellular carcinoma, Cancer Treat Rev. 36: 43-53.
Bramley, P.M, Elmadfa, I, Kafatos A, Kelly, F.J, Manios Y, Roxboroug, H.E, Schuch, W, Sheehy, P.J.A, Wagner, K.H. (2000). Review vitamin E. J. Sci. Food Agric. 80: 913-938.
Chen. (2005). SIRTI projects against microglia-dependent amyloid-b toxicity through inhibiting NF-KB signaling. J Biol Chem. 280(48): 40364-40374.
Craft, B.D, Hargrove, J.L, Greenspan, P, Hartle, D.K, Amarowicz. R and Pegg, R.B. (2010). Recent Advances in food and flavor chemistry. Food flavor and encapsulation, health benefits, analytical methods, and molecular biology of functional foods, Cambridge, UK: R. Soc. Chem. 283-296.
Duggan, C, Gannon, J and Walker, W. A. (2002). Protective nutrient and functional foods for the gastrointestinal tract 1-3. Am J Clin Nutr. 75: 789-808.
Duncan, C.E, Gorbet, D.W. and Talcott, S.T. (2006). Phytochemical content and antioxidant capacity of water-soluble isolates from peanuts (Arachi shypogaea L.). Food Res Int. 39(8): 898-904.
FAO/WHO/UNU. (2002). Protein and Amino Acid Requirements in Human Nutrition. In: Report of a Joint FAO/WHO/UNU Expert Consultation, World Health Org Tech Report No.935.
Fishman, S.M, Christian, P. and West, K.P. (2003). The Role of Vitamins in the Prevention and Control of Anemia, Public Health Nutrition. 3(2): 125-150.
Francisco, M.L. and Resurreccion, A.V. (2008). Functional components in peanuts. Crit Rev Food Sci Nutr. 48(8):715–746.
Fraser, G.E, Sabate, J, Beeson, W.L. and Strathan, T.M. (1992). A possible protective effect of nut consumption on risk of CHD. Arch Intern Med 152: 1416–1424.
Gagliano, N, Aldini, G, Colombo, G, Rossi, R, Colombo, R, Gioia, M, Milzani, A. and Dalle-Donne, I. (2010). The potential of resveratrol against human gliomas. Anti-Cancer Drug. 21: 140-150.
Geulein, I. (2010). Antioxidant properties of resveratrol: a structure activity insight. Innov Food Sci Emerg Technol. 11: 210-218.
Johnston., C.A., Poston, W.S. and Haddock, C.K. (2007). Weight loss in overweight Mexican American children: a randomized, controlled trail. Pediatrics. 120(6): e1450-e1457.
Juan, M.E, Vinardell, M.P. and Planas, J.M. (2002). The daily oral administration of high doses of trans-resveratrol to rats for 28 days is not harmful. The J Nutr. 132(2): 257–260.
Kang, L, Heng, W, Yuan, A, Baolin, L and Fang, H. (2010). Resveratrol modulates adipokine expression and improves insulin sensitivity in adipocytes relative to inhibition of inflammatory responses. Biochemic. 92: 789–796.
King, D.E. (2005). Dietary magnesium and C-reactive protein levels. J Am Coll Nutr. 24(3): 166–171.
Kirkmeyer, S.V. and Mattes, R.D. (2000). Effects of food attributes on hunger and food intake. Int J Obes Relat Metab Disord. 24(9): 1167–1175.
Kris- Etherton, P.M, Zhao, G, Binkoski, A.E, Coval, S.M. and Etherton, T.D. (2011). The effect of nuts on coronary heart disease risk, Nutr Rev. 59 (4): 103-111.
Larsson, S.C. and Wolk, A. (2007). Magnesium intake and risk of type 2 diabetes: a meta-analysis. J Intern Med. 262 (2): 208–14.
Lopes, R.M, Agostini-Costa, T.D. S, Gimenes, M.A. and Silveira, D. (2011). Chemical composition and biological activities of Arachis species. J Agri Food Chem. 59(9): 4321–4330.
Matilsky, D.K, Ndekha, M. and Manary, M.J. (2009). Supplementary feeding with fortified spreads results in higher recovery rates than with a corn/soy blend in moderately wasted children. J. Nutr. 139(4): 773–8.
Mattes, R.D, Kris-Etherton, P.M. and Foster, G.D. (2008). Impact of peanuts and tree nuts on body weight and healthy weight loss in adults. J Nutr. 138(9): 1741S–1745S.
Morris, M.C. (2002). Dietary intake of antioxidant nutrients and the risk of incident Alzheimer disease in a biracial community study. J Am Med Assoc. 287: 3230–3237.
Patel, M.P, Sandige, H.L, Ndekha, M.J, Briend, A, Ashorn, P. and Manary, M.J. (2005). Supplemental feeding with ready-to-use therapeutic food in Malawian children at risk of malnutrition. J Health Popul Nutr. 23(4): 351–357.
Pelkman, C.L. (2004). Effects of moderate-fat (from monounsaturated fat) and low-fat weight-loss diets on the serum lipid profile in overweight and obese men and women. Am J Clin. Nutr. 79(2): 204–212.
Pelto, G.H. and Armar-Klemesu, M. (2011). Balancing Nurturance, Cost and Time: Complementary Feeding in Accra, Ghana. Maternal & Child Nutrition. 7(3): 66-81.
Sanders, T.H. (2001). Non detectable levels of trans-fatty acids in peanut butter. J. Agric. Food Chem. 49 (5): 2349–2351.
Schwartz, G.J, Fu, J, Astarita, G, Li, X, Gaetani, S, Campolongo, P, Cuo mo, V. and Piomelli, D. (2008). The lipid messenger OEA links dietary fat intake to satiety. Cell Metab 8(4): 281–288.
Song, Y, Ridker, P.M, Manson, J. E, Cook, N.R, Buring, J. E. and Liu, S. (2005). Magnesium intake, C-reactive protein, and the prevalence of metabolic syndrome in middle-aged and older U.S. women. Diabetes Care, 28(6): 1438–1444.
Tsai, C.J, Leitzman, M.F, Hu, F. B, Willett, W.C and Giovannucci, E.L. (2004). Frequent nut consumption and decreased risk of cholecystectomy in women. Am J Clin Nutr. 80(1): 76–81.
United States Department of Agriculture (USDA). (2014). http://www.nal.usda.gov/fnic/foodcomp/search/. Accessed 21 Aug 2014.
Woodroof, J.G. (1973). Peanuts: production, Processing, products. The Avi. Publishing Company, Inc. Westport CT.p.330.
Woodroof, J.G. (1983). Historical background in Peanuts: production, processing, products, AVI Westport CT 181.
Wu, H. W, Wang, Q, Ma, T.Z. and Ren, J.J. (2009). Comparative studies on the functional properties of various proteins concentrates preparations of peanut protein. Food Res Int. 42:343–348.
Yu, J. M, Ahmedna, M, Goktepe, I. and Dai, J. (2006). Peanut skin procyanidins: composition and antioxidant activities as affected by processing. J Food Compos Anal. 19:364–371.
Zhao, G, Liu, Y, Zhao, M, Ren, J and Yang, B. (2011). Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate. Food Chem. 127(4): 1438–1443.

Disclaimer :

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Reviewer Article

Peanut as a Smart Food and their Nutrients Aspects in Planet: A Review

ABSTRACT

KEYWORDS

REFERENCES

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board