Bioactive compounds in peanuts (Arachis hypogaea L.): A review of their anti-inflammatory and antioxidant effects
DOI:
https://doi.org/10.31989/afbc.v1i12.1525Resumo
Peanuts (Arachis hypogaea L.) are a widely consumed legume globally, particularly in traditional cuisine. Research highlights peanuts’ antioxidants and anti-inflammatory properties, contributing to growing interest in the Mediterranean diet. This eating pattern emphasizes whole, minimally processed foods like fruits, vegetables, whole grains, legumes, and healthy fats. Recent research associates the Mediterranean diet with improved management of coronary heart disease, hypercholesterolemia, type 2 diabetes, and other illnesses. This review aims to overview the efficacy of peanuts’ phytochemical profile, including resveratrol, flavonoids, phytosterols, essential amino acids and vital micronutrients like folate, niacin, vitamin E, manganese and phosphorus. Studies indicate peanuts’ phytochemical profile serves as a primary source of essential micronutrients due to its abundance of biologically active agents. The functional properties of proteins depend on factors such as amino acid composition, protein structure, temperature, and processing.
Understanding these variables is crucial for utilizing peanut proteins effectively and maximizing their nutritional value. The incorporation of peanuts into a balanced diet may also support health weight management and improve overall nutritional status. The rich nutrient profile of peanuts makes them an excellent addition to meals and snacks, particularly for individuals with dietary restrictions or preferences. To fully harness the benefits of peanuts, further clinical research is necessary to explain their impact on human biology and determine recommended dietary allowances. Educational initiatives for better agricultural practices and storage are essential for safe peanut production, protecting public health, and supporting peanuts as a wholesome food source. Additional studies are required to confirm long-term benefits and explore potential synergies with other bioactive food sources. As research continues to uncover the benefits of peanut consumption, it is essential to promote sustainable peanut production practices and support local peanut farmers.
Novelty: This review uniquely examines the integration of peanuts (Arachis hypogaea L.) into the Mediterranean diet, focusing on their rich phytochemical profile, including resveratrol, flavonoids, and phytosterols—and their potential health benefits. It also addresses the functional properties of peanut proteins and their implications for nutritional optimization, areas that have received limited attention in existing literature.
Keywords: peanuts, resveratrol, phytosterols, flavonoids, arginine, antioxidant, anti-inflammatory, Novel bioactive compounds
Downloads
Publicado
Edição
Seção
Licença
Copyright (c) 2024 AFBC/Food Bioactive Compounds
Este trabalho está licenciado sob uma licença Creative Commons Attribution-NonCommercial 4.0 International License.
Any manuscripts or substantial parts of it, submitted to the journal must not be under consideration by or previously published in any other journal or citable form. Authors are required to ensure that no material submitted as part of a manuscript infringes existing copyrights or the rights of a third party. In submitting one's article in any form, the author has assigned the FFC publishing rights and has agreed to an automatic transfer of the copyright to the publisher. This is so that the FFC may create print option journals, for example, at the FFC’s discretion. If the author wishes to distribute their works by means outside of the FFC, for example within their community, they will have to place a request.
Correspondence concerning articles published in Functional Foods in Health and Disease is encouraged. While derivative works (adaptations, extensions on the current work, etc.) are allowed, distribution of the modified material is not allowed without permission from the FFC.