Functional components of peanuts (Arachis Hypogaea L.) and health benefits: A review
S. Çiftçi | G. Suna
Peanut (Arachis hypogea L.) is one of the most consumed oil seeds worldwide. It belongs to the legume family and has spread to other parts of the world from South America. Peanut has been classified as Virginia, Runner, Spanish, and Valencia depending on the seed stagnation, branching pattern, the plant maturation period, and economic growth. People have consumed peanuts as raw, boiled, oil extracted, paste, roasted (snack), in energy bars and candies, and by adding paste to snack foods. Peanut and peanut products positively affect human health with their nutrients (lipid profiles) and bioactive compounds such as phytosterols, phenolic compounds, stilbenes, lignans, and isoflavonoids. These bioactive compounds protect against cardiovascular disease, type two diabetes mellites, and cancer. Peanuts consumption is recommended with the skin because of bioactive ingredients. In the Dietary Approaches Stop Hypertension diet model, peanuts consumption is recommended 4-5 times a week. Moreover, peanut takes place in traditional Mediterranean diet patterns, and its daily consumption is recommended. This review evaluated the relationship between peanut and peanut product consumption and health outcomes.
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