Peanut - Arachis hypogaea

Detailed Description

No need to worry about scarcity—just treat yourself to a handful of peanuts!

Botanical Information

The peanut is a perennial herbaceous plant reaching up to 50 cm in height, classified as a legume and forming a symbiosis with bacteria in its root system. Its leaves are opposite, lance-shaped, and composed of 4 leaflets (each 1–6 cm long, 1–3 cm wide), which exhibit nyctinasty, or nighttime leaf movements. The flowers are 1–2 cm in size, ranging from yellow-orange to red. They appear for only a single day in axillary clusters on the above-ground stem. After pollination, a remarkable stalk quickly develops, carrying the ovary, which then pushes itself into the soil up to a depth of 6 cm and transforms into pods. Peanut pods develop underground—an unusual form of geocarpy. They measure from 3 to 7 cm and contain 1 to 4 seeds.

Origin and Distribution

The peanut originates from South America, where it was domesticated and selectively bred into today’s cultivated forms (although there are several diverse varieties). Today, peanuts are grown worldwide under suitable conditions, from North America to Asia, Europe, and Africa.

Usage / Dosage

Peanuts are a typical ingredient in spicy sauces of Southeast Asian cuisine (Malaysia, Vietnam, Indonesia). In India, peanuts are eaten raw (in salads or on their own), roasted and salted, crushed (for desserts and sweets), with sugar, or boiled. Boiled peanuts are a popular snack in the USA, India, and China. In Peru, Mexico, and other countries, boiled peanuts are used in hearty meat dishes. In the Middle East, particularly in Israel, deep-fried peanuts in batter with salt are favorite treats. Other regions where peanuts are a regular snack, prepared in various forms, include West Africa (Nigeria, Senegal, Ghana) and East Africa (Uganda, Zambia, and more).

Peanut oil is used for cooking and frying in many cultures owing to its high smoke point. Thanks to its content of saturated fatty acids, it is a healthier option than many other culinary oils and is more resistant to rancidity. Peanut butter, a staple in many Western diets, is made from peanut oil by several methods. Beyond food, peanut oil is also used in the pharmaceutical industry and cosmetics.

According to some sources, peanuts are rich in fats, proteins, and energy, making them effective in fighting malnutrition. The World Health Organization, UNICEF, and Doctors Without Borders use peanuts for nourishing children suffering from malnutrition and prolonged food scarcity. Studies from 2000, 2002, and 2008 confirm that peanuts not only help satisfy hunger and provide satiety, but their consumption increases plasma levels of a hormone that triggers a feeling of fullness in the brain. Another advantage is that peanuts do not typically increase body mass index (BMI). Peanuts are also filling and have a high caloric value, although this energy does not tend to convert into fat stores.

Peanuts contain resveratrol, which delays tissue aging at the cellular level. Resveratrol and its derivatives (fat-soluble compounds) have proven antioxidant effects, contributing to benefits in the fight against cancer, heart disease, degenerative nervous system diseases, Alzheimer’s, tumors, and inflammatory ailments. At certain concentrations, resveratrol can increase cerebral blood flow by 30%, potentially reducing stroke risk and protecting against atherosclerosis.

Additionally, peanuts contain some coenzyme Q10, which can regenerate cells, acts as a partial antioxidant, boosts energy, and delays cardiovascular diseases. The amino acids in peanuts have proven positive effects on the immune system, cardiovascular health, and impotence.

Animal studies show that regular peanut consumption lowers total cholesterol concentration (by 11%), LDL ('bad') cholesterol (by 14%), and triglycerides, while significantly increasing HDL ('good') cholesterol. Phytosterols in peanuts help to capture and lower cholesterol at the absorption level, reducing overall plasma cholesterol concentration.

Other research demonstrates the ability of these compounds to reduce growth in several types of cancerous tissues (lung, stomach, prostate, breast, colon, and ovary). Phytosterols and other biologically active compounds in peanuts can slow down the growth and progression of tumor cells, mainly by restricting blood supply to affected areas.

Phytosterols, flavonoids, and other polyphenols present in peanuts have documented antioxidant effects. P-coumarins, also found in peanuts, can increase total antioxidant scavenging by 22%. The overall antioxidant effect of peanut constituents was rated in a 2006 study as superior to that of green tea or red wine.

Some clinical studies observe a lower cardiovascular risk associated with regular peanut intake, as demonstrated by lower markers for these diseases. Certain peanut-derived compounds show cardioprotective effects. Notably, a study found that patients who regularly consumed peanuts had a lower incidence of death due to cardiovascular disease (Fraser et al., 1992).

In a group of about 4,000 patients over 65, there was improved cognitive function in the early stages of Alzheimer’s disease when they consumed a certain dose of niacin from peanuts. Vitamin E in peanuts has a neuroprotective effect within the central nervous system. From the standpoint of modern medicine, resveratrol is considered beneficial in the prevention of Alzheimer’s and other neurodegenerative disorders.

Limitations

Peanuts contain proteins that may trigger allergic reactions in susceptible individuals.

Active Compounds

Peanuts contain about 2,390 kJ of energy per 100 g. They are a great source of B vitamins (thiamin, riboflavin, niacin, pantothenic acid, pyridoxine, and folate), vitamin E, vitamin C, minerals (manganese, magnesium, phosphorus, zinc, iron), and fiber. Per 100 grams, peanuts provide 25 g of protein, 21 g of carbohydrates, and 48 g of fats. Key bioactive compounds include polyphenols (beta-sitosterol, stigmasterol, campesterol), polyunsaturated and (mainly) monounsaturated fatty acids, coenzyme Q10, and phytosterols. The most prominent health-promoting compound is resveratrol, with about 70 micrograms present in a handful of peanuts.

Traditional Dosage

There is no established optimal dose of peanuts for positive health effects.