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Peanuts
A source of medically important resveratrol
Zondag Meredith and Anderson Alfred K.*
Department of Food and Nutrition
University of Wisconsin-Stout, Menomonie, WI 54751, U.S.A.
*Corresponding author, E-mail: andersonalf@uwstout.edu
of resveratrol involves the injuring of the
Abstract kernel (Dixon, 2001). The level of
Peanuts have a long history as a healthy snack food. Products made from resistance and cultivar affect the level of
peanuts have been used to provide valuable protein for the body. Although it resveratrol found in individual peanuts
contains a high amount of fat, most of the fat in peanuts is in the form of (Arora and Strange, 1991; Sanders et al,
polyunsaturated and monounsaturated fats. Peanuts can be processed into a 2000). Resveratrol content also varies
multitude of products from peanut butter to peanut oil to peanut candy. Due to between peanut products and specific
their versatility and relative stability, these products have been used in various parts of the peanut (Sobolev and Cole,
places from the home to the ballpark, to the school lunchroom, and even the 1999; Ibern-Gomez et al, 2000).
hospital kitchen. Now, in addition to being a source of good protein, peanuts Peanut and other nut
can also be cited as a source of the phytochemical, resveratrol. Resveratrol consumption and in general has shown
concentration varies between peanut parts, processed products, and cultivars. favourable results in relationship to
Several studies have shown that resveratrol may help to prevent cardiovascular cardiovascular disease (Fraser et al,
disease by inhibiting adhesion of monoclonal antibodies and neutrophils to 1992; Hu et al, 1998). Laboratory studies
vein endothelial cells, thus preventing antherosclerosis. Resveratrol also may involving resveratrol have shown that it
help prevent cancer in the promotion and progression phase by inhibiting may prevent monocyte and neutrophil
proliferation of cancer cells and vascularization to cancer cells. With this adhesion in atherogenesis and reshape
association with resveratrol, peanuts are being touted not only as a health food, arterial cells to aid in stress (Ferrero et
but also a functional food, capable of preventing cardiovascular problems and al,1998; Bruder et al, 2001). Studies into
cancer. This overview is intended to review the functional role of resveratrol in cancer also reveal that resveratrol may
peanuts. have a favourable effect on preventing
cancer through acting on the promotion
Introduction including roasted peanuts, peanut butter, and proliferation phases, as well as
and peanut oil involves a process to preventing neovascularization to tumour
Peanuts (Arachis hypogaea remove the shell and skin and further cells (Jang et al, 1997; Kimura and
Linn.), a member of the Papilionaceae processes to either coat the remaining Okuda, 2001; Wolter et al, 2001).
family, have been cultivated for its use as kernel or to grind or press it down. This review seeks to address the
a non-meat protein source (Woodroof, Although not new to the issues surrounding the presence and
1973). Although peanuts may be phytochemical world, resveratrol is a functional role (cardiovascular and
considered a source of fat, the majority of phytochemical often associated with red chemopreventive) of resveratrol in
the fat is unsaturated and, in particular, wine and grapes, and is now associated peanuts, as well as the issues surrounding
the monounsaturated fat oleic acid with peanuts as well (Dixon, 2001). The the processing, regulation, and health
(Woodroof, 1973). Each product de novo process involving the production issues of peanuts and peanut products.
Table 3. Riska of Coronary Heart Disease (CHD) events compared to nut consumption
Cardiac Event Nut Consumption (Peanut Consumption – Hu et al. 1998 only)
(Study) Almost never -3/month to At least 2-4 ≥5 times/week
b c
1/week times/week
Fatal CHD
(Hu et al. 1998) 1.0 0.76 0.60 0.60
(Fraser et al. 1992) N/A 1.00 0.76 0.52
Non-Fatal
Myocardial
Infarcation (CHD)
(Hu et al, 1998) 1.00 (1.00) 1.00 (0.96) 0.89(0.66) 0.71 (N/A)
(Fraser et al, 1992) N/A 1.00 0.78 0.49
a
Risk has been adjusted for other factors such as age, dietary pattern, exercise, sex, etc.
b
Defined as < 1 time/week in Fraser et al, 1992.
c
Defined as 1-4 times/week in Fraser et al, 1992.