proteins. Inflammation plays a key role in all stages of atherosclerosis; thus, the
bioactive compounds (poly-unsaturated fatty acids antioxidants and L-arginine) in
peanuts may prevent this by lowering inflammation. Nut consumption is inversely
associated with the bloodstream concentrations of inflammatory molecules including
C-reactive proteins, fibrinogen, and interleukin-6 (IL-6). Reduction in the inflammation factors is important in the prevention of CHD, the reason being that inflammation plays a key role in the development and progression of CHD. Another risk
factor for CHD is endothelial dysfunction, which includes deformity of the endothelial lining of arteries, reduction in nitric acid production, and reduced cell
adhesion. Poly-unsaturated fatty acids, vitamins, and antioxidants found in peanuts
may reduce endothelial dysfunction by reducing hypercholesteremia (Kris-Etherton
et al. 2008). Similarly, the use of peanut butter and peanut oil, as a replacement for
regular oil, enhanced LDL oxidization as compared to a fat-rich diet (Hargrove et al.
2001).
4.1.6.2 Type 2 Diabetes
There has been recent interest in the role of peanuts with respect to type 2 diabetes.
The Nurses’ Health study indicated that regular consumption of peanuts reduces the
risk of type 2 diabetes (Bao et al. 2016). Concrete evidence regarding the mechanisms through which peanut bioactive compound reduce the risk of type 2 diabetes
still need to be investigated (Kris-Etherton et al. 2008). An overall 45% risk
reduction for type 2 diabetes was observed in women consuming peanuts five
times a week. However, no protective effect of peanut consumption against type
2 diabetes was indicated in men according to the Physicians’ Health study (Li et al.
2009). Jiang et al. (2002) investigated the risk of type 2 diabetes in women and
preventive role of peanuts in a prospective study. They concluded that peanut
consumption (in the form of whole nut and peanut butter) inversely affected the
relative risk of type II diabetes (Jiang et al. 2002). Barbour et al. investigated the role
of regular peanut consumption for a period of 12 weeks on blood composition and
diabetes risk markers such as BMI, waist circumference, blood glucose, lipids, and
C-reactive protein. The results of the study indicated no significant difference in the
participants’ blood chemistry, insulin, and c-reactive protein levels. This may be due
to the small duration of the trial in which the participants were given peanuts or
possibly due to cohort type (Barbour et al. 2015).
4.1.6.3 Insulin Resistance and Glycemic Control
There is a lack in sufficient data regarding the underlying mechanisms that regulate
insulin sensitivity and correlate with peanut consumption. Possibly regular consumption of peanuts gives the body a dose of specific high density fatty acids that
are assimilated and incorporated in the cell membranes of skeletal muscles. The
additional fatty acids in the membrane have the potential to alter insulin sensitivity
4 Groundnut (Peanut) (Arachis hypogaea)
105
bioactive compounds (poly-unsaturated fatty acids antioxidants and L-arginine) in
peanuts may prevent this by lowering inflammation. Nut consumption is inversely
associated with the bloodstream concentrations of inflammatory molecules including
C-reactive proteins, fibrinogen, and interleukin-6 (IL-6). Reduction in the inflammation factors is important in the prevention of CHD, the reason being that inflammation plays a key role in the development and progression of CHD. Another risk
factor for CHD is endothelial dysfunction, which includes deformity of the endothelial lining of arteries, reduction in nitric acid production, and reduced cell
adhesion. Poly-unsaturated fatty acids, vitamins, and antioxidants found in peanuts
may reduce endothelial dysfunction by reducing hypercholesteremia (Kris-Etherton
et al. 2008). Similarly, the use of peanut butter and peanut oil, as a replacement for
regular oil, enhanced LDL oxidization as compared to a fat-rich diet (Hargrove et al.
2001).
4.1.6.2 Type 2 Diabetes
There has been recent interest in the role of peanuts with respect to type 2 diabetes.
The Nurses’ Health study indicated that regular consumption of peanuts reduces the
risk of type 2 diabetes (Bao et al. 2016). Concrete evidence regarding the mechanisms through which peanut bioactive compound reduce the risk of type 2 diabetes
still need to be investigated (Kris-Etherton et al. 2008). An overall 45% risk
reduction for type 2 diabetes was observed in women consuming peanuts five
times a week. However, no protective effect of peanut consumption against type
2 diabetes was indicated in men according to the Physicians’ Health study (Li et al.
2009). Jiang et al. (2002) investigated the risk of type 2 diabetes in women and
preventive role of peanuts in a prospective study. They concluded that peanut
consumption (in the form of whole nut and peanut butter) inversely affected the
relative risk of type II diabetes (Jiang et al. 2002). Barbour et al. investigated the role
of regular peanut consumption for a period of 12 weeks on blood composition and
diabetes risk markers such as BMI, waist circumference, blood glucose, lipids, and
C-reactive protein. The results of the study indicated no significant difference in the
participants’ blood chemistry, insulin, and c-reactive protein levels. This may be due
to the small duration of the trial in which the participants were given peanuts or
possibly due to cohort type (Barbour et al. 2015).
4.1.6.3 Insulin Resistance and Glycemic Control
There is a lack in sufficient data regarding the underlying mechanisms that regulate
insulin sensitivity and correlate with peanut consumption. Possibly regular consumption of peanuts gives the body a dose of specific high density fatty acids that
are assimilated and incorporated in the cell membranes of skeletal muscles. The
additional fatty acids in the membrane have the potential to alter insulin sensitivity
4 Groundnut (Peanut) (Arachis hypogaea)
105