which includes insulin receptor binding, altering the ion permeability of the cell
membrane, and cell signaling (Kris-Etherton et al. 2008; Borkman et al. 1993).
4.1.6.4 Role in Cardiovascular Diseases
Several large-scale studies have been conducted which correlate peanut consumption with the risk of cardiovascular diseases. Supporting data from these studies
further lead the investigation into the underlying mechanisms that confer peanuts
with a cardioprotective effect. Peanut supplementation studies have a cross section
that observes effects of peanut consumption on cardiovascular disease risk. Parameters for risk evaluation were lipid profile, presence of antioxidants, and inflammatory markers in the blood (Ellsworth et al. 2001; Duh and Yen 1997; Fraser et al.
1992; Pfeffer et al. 1995; Li et al. 2009). The following section will elaborate on the
effect of peanut consumption on risk factors of cardiovascular disease.
Peanut Consumption and Lipid Profile
Lipid profile is a clear predictor of heart disease. Higher lipid content in the blood,
especially cholesterol, and low-density lipoproteins (LDLs) are considered a greater
risk as they have the potential to deposit in the blood vessels and initiate atherosclerosis. A large-scale survey consisting of 583 participants from 25 clinical trials from
seven different countries was performed and was observed that peanut consumption
had an inverse effect on the blood cholesterol levels. Participants consuming 67 g
(per day) of nuts daily had a decrease in various types lipids in the bloodstream
including cholesterol (5% decrease) and LDL cholesterol (7% decrease). Also,
participants with a higher serum LDL profile had significant decline in LDL levels
( p < 0.001) after peanut consumption (Sabaté et al. 2010). Flavonoids in peanuts are
potent antioxidants which neutralize reactive oxygen species, prevent LDL oxidation and subsequent deposition of LDLs in the blood vessels (which can lead to
atherosclerosis) and, thus, may be the bioactive compounds responsible for the
cardioprotective properties of peanuts (Yen and Duh 1993).
Antioxidant Properties of Peanuts
Production of reactive oxygen and nitrogen species is a natural cellular process.
However, highly reactive oxygen species such as singlet oxygen species,
hydroperoxyl radical, superoxide anions, alkyl/peroxyl free radicals, and nitrogen
superoxide radicals can cause more damage when produced in excess. Buildup of
free radicals can lead to several conditions such as cancer, atherosclerosis, diabetes,
and damage to cataracts (Knekt et al. 2002). Polyphenols found in peanuts have the
ability to neutralize these free radicals such as singlet oxygen, superoxide anion, and
lipid-peroxide radical by donating their free electrons. Peanut polyphenols can also
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F. Syed et al.
membrane, and cell signaling (Kris-Etherton et al. 2008; Borkman et al. 1993).
4.1.6.4 Role in Cardiovascular Diseases
Several large-scale studies have been conducted which correlate peanut consumption with the risk of cardiovascular diseases. Supporting data from these studies
further lead the investigation into the underlying mechanisms that confer peanuts
with a cardioprotective effect. Peanut supplementation studies have a cross section
that observes effects of peanut consumption on cardiovascular disease risk. Parameters for risk evaluation were lipid profile, presence of antioxidants, and inflammatory markers in the blood (Ellsworth et al. 2001; Duh and Yen 1997; Fraser et al.
1992; Pfeffer et al. 1995; Li et al. 2009). The following section will elaborate on the
effect of peanut consumption on risk factors of cardiovascular disease.
Peanut Consumption and Lipid Profile
Lipid profile is a clear predictor of heart disease. Higher lipid content in the blood,
especially cholesterol, and low-density lipoproteins (LDLs) are considered a greater
risk as they have the potential to deposit in the blood vessels and initiate atherosclerosis. A large-scale survey consisting of 583 participants from 25 clinical trials from
seven different countries was performed and was observed that peanut consumption
had an inverse effect on the blood cholesterol levels. Participants consuming 67 g
(per day) of nuts daily had a decrease in various types lipids in the bloodstream
including cholesterol (5% decrease) and LDL cholesterol (7% decrease). Also,
participants with a higher serum LDL profile had significant decline in LDL levels
( p < 0.001) after peanut consumption (Sabaté et al. 2010). Flavonoids in peanuts are
potent antioxidants which neutralize reactive oxygen species, prevent LDL oxidation and subsequent deposition of LDLs in the blood vessels (which can lead to
atherosclerosis) and, thus, may be the bioactive compounds responsible for the
cardioprotective properties of peanuts (Yen and Duh 1993).
Antioxidant Properties of Peanuts
Production of reactive oxygen and nitrogen species is a natural cellular process.
However, highly reactive oxygen species such as singlet oxygen species,
hydroperoxyl radical, superoxide anions, alkyl/peroxyl free radicals, and nitrogen
superoxide radicals can cause more damage when produced in excess. Buildup of
free radicals can lead to several conditions such as cancer, atherosclerosis, diabetes,
and damage to cataracts (Knekt et al. 2002). Polyphenols found in peanuts have the
ability to neutralize these free radicals such as singlet oxygen, superoxide anion, and
lipid-peroxide radical by donating their free electrons. Peanut polyphenols can also
106
F. Syed et al.