Why Are Peanuts Good For Me? Anna V.A. Resurreccion Professor
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Why Are Peanuts Good For Me? Anna V.A. Resurreccion Professor Department of Food Science and Technology University of Georgia Griffin Campus FOOD Product Innovation and Commercialization Nutrition Long before energy bars… There were energy capsules. FOOD Product Innovation and Commercialization Peanut FDA approved health claim Energy food (July 2003) Functional food “Scientific evidence suggests but does not prove that eating 1.5 ounces of most nuts, such as peanuts, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.” FOOD Product Innovation and Commercialization What are functional foods ? Foods and food components that provide a health benefit beyond basic nutrition. ¾ Reduced risk of chronic disease ¾ Enhanced management of chronic disease These are food components not considered as nutrients in the traditional definition. IFT Expert Report (2005) FOOD Product Innovation and Commercialization Beneficial effects of peanut consumption Reduced risk of cardiovascular diseases Peanut consumption magnesium folate fiber copper Vitamin E Alper and Mattes (2003) arginine FOOD Product Innovation and Commercialization Beneficial effects of peanut consumption Low blood cholesterol “Peanut eaters have lower LDL and total cholesterol by 14 and 11%, respectively”. Kris-Etherton et. al. (1999) FOOD Product Innovation and Commercialization Beneficial effects of peanut consumption Compatible with a weight reduction diet Peanut butter and peanuts are satisfying snacks that can help people stick to weight loss diets. FOOD Product Innovation and Commercialization Beneficial effects of peanut consumption Reduced risk of Type II Diabetes 27% reduced 5 times/week = risk of developing type II diabetes Jiang et. al. (2002) FOOD Product Innovation and Commercialization Beneficial effects of peanut consumption Reduced risk of Alzheimer Disease Foods with high vitamin E = 17% of RDA Alzheimer’s 21% of RDA Engelhart et. al. (2002) FOOD Product Innovation and Commercialization Location /part Kernels Skins Hulls Roots Leaves FOOD Product Innovation and Commercialization Components of Peanuts NUTRIENT Macronutrients ¾ Proteins ¾ Fats ¾ Dietary Fiber Micronutrients ¾ Folate ¾ Magnesium, Copper, Potassium, Calcium ¾ Vitamin E FUNCTIONAL Stilbenes ¾ Resveratrol Phytosterols ¾ Beta-sitosterol Flavonoids ¾ Flavanols, Flavones ¾ Flavanones, Isoflavonoids Phenolics ¾ Cinnamic & Benzoic acids FOOD Product Innovation and Commercialization Stilbenes - Resveratrol FOOD Product Innovation and Commercialization Stilbenes - Resveratrol Wounding or Slicing UV light Fungal attack FOOD Product Innovation and Commercialization Stilbenes Food Sources ¾ Wine 0.6 mcg/g (5.01) ¾ Peanuts 0.01 mcg/g (5.14) Resveratrol enhanced peanut (REP) ¾ Ultrasound treatment for production of REP – Patent filed by UGA (Resurreccion, et al., 2004) ¾ REPs approx. 8.0 mcg/g FOOD Product Innovation and Commercialization Raw peanuts Surface sterilized Fully-imbibed in water Size-reduction stress Ultrasound Treatment Incubation FOOD Product Innovation and Commercialization Phytosterols Natural components of vegetable oils. Chemical structure similar to cholesterol. Beta-sitosterol ¾ a sterol with anticancer properties (Awad et al., 2000) FOOD Product Innovation and Commercialization Phytosterols Food Sources ¾ Vegetable oils Refined peanut oil contains 38% more beta-sitosterol than refined pure olive oil (Peanut Institute, 2000) ¾ Margarines (0.3 to 0.5%) Beta-sitosterol (mg/100g) 250 200 150 100 50 ¾ Peanut and peanut products (Valencia > 0 Runner, Spanish, Virginia)(Awad et al 2000) Dry roasted Oil roasted Peanut butter Peanut flour Unrefined peanut oil FOOD Product Innovation and Commercialization Flavonoids Secondary plant phenolics widely distributed in the leaves, seeds, bark and flowers Over 4,000 flavonoids occur in nature FOOD Product Innovation and Commercialization Flavonoids in peanuts Total proanthocyanidin (mg/100g) 700 600 500 400 300 200 100 0 Peanut Peanut Peanut Peanut skin, butter oil skin, roasted raw Total isoflavone (mg/100g) ¾Peanuts, raw 0.26 FOOD Product Innovation and Commercialization Phenolic acids p-coumaric (mg/kg) Derivatives of benzoic and cinnamic acids p-coumaric acid and ethyl protocatechuic acid are potent antioxidants 120 100 80 60 40 20 0 GA Green, raw GA Green, roasted Roasted peanuts FOOD Product Innovation and Commercialization Health benefits Reduced risk of cardiovascular disease Anti-cancer activity Lowers blood cholesterol Inhibits platelet aggregation Reduced risk of Type II diabetes Free-radical scavengers FOOD Product Innovation and Commercialization Free radicals in the body may lead to… Cataract Atherosclerosis Cancer Asthma Diabetes Rheumatoid arthritis Knekt et. al. (2002) FOOD Product Innovation and Commercialization Functionality Components in peanuts may be used as food ingredients for their… Antioxidant properties FOOD Product Innovation and Commercialization Functionality Stabilizing effect ¾ Heat stability of milk ¾ Foam/gel stability ¾ Co-pigments for stability of anthocyanins FOOD Product Innovation and Commercialization Functionality Antimicrobial agent ¾ Antibacterial Sporeformers Bacillus, Clostridium Pathogens Listeria, Salmonella, E. coli ¾ Antifungal FOOD Product Innovation and Commercialization Natural Nutritious Renewable Available PEANUTS Mother Nature’s Vitamin Pill FOOD Product Innovation and Commercialization FOOD Product Innovation and Commercialization FOOD Product Innovation and Commercialization
