Fonksiyonel Bir Gıda: Yer Fıstığı ve Sağlığa Yararları

Yıl 2020, Cilt: 18 Sayı: 3, 323 - 330, 29.10.2020

Beda Büşra Özalp Nilgün Seremet Kürklü

https://doi.org/10.24323/akademik-gida.818202

Cited By: 1

Öz

Yağlı tohumlu bitkilerin arasında yer alan yer fıstığı (Arachis hypogaea L.) içerdiği yararlı besin öğeleri ve insan sağlığı üzerine olumlu etkileri olan fonksiyonel bileşiklerinden dolayı dikkat çeken bir meyve türüdür. Yerfıstığı, 20 amino asidin tümünü farklı oranlarda içermekle birlikte önemli bir aminoasit olan arjinin için de en iyi kaynaklardan biridir. Yer fıstığının sağlık üzerine etkilerini incelemek amacıyla son yıllarda yapılan bilimsel araştırmalar yer fıstığının içerdiği doymamış yağ asitlerinin obezite dahil birçok hastalığın önlenmesinde önemli rol oynadığını ispatlamıştır. Ayrıca yer fıstığının yüksek arjinin, E vitamini, flavonoid ve fitosterol içermesinden dolayı diyabet ve kardiyovasküler hastalıklar üzerine olumlu etkilerini gösteren çalışmalar da mevcuttur. Yer fıstığı zarı da son dönemlerde popülerlik kazanmış olup içerdiği yüksek kateşin ve prosiyanidin miktarından dolayı antiinflamatuar etki göstererek inflamasyon ile ilişkili hastalıkları önleyebileceği belirtilmektedir. Bu derlemede yer fıstığının besin ögesi içeriği ve hastalıklar ile ilişkisi incelenmiştir.

Anahtar Kelimeler

Yer fıstığı, Arachis hypogaea, Arjinin, Doymamış yağ asitleri, Fonksiyonel gıda

A Functional Food: Peanut and its Health Benefits

Öz

Peanut (Arachis hypogaea L.), which is one of the oilseed plants, is a fruit type that draws attention due to its nutritional content and positive effects on human health. Peanut contain all 20 amino acids in different proportions and is one of the best sources of arginine, an important amino acid. Scientific research in recent years on the effects of peanuts on human health has proven that unsaturated fatty acids in peanuts play an important role in preventing many diseases, including obesity. There are also studies showing the beneficial effect of peanuts on diabetes and cardiovascular diseases because they contain high arginine, vitamin E, flavonoids and phytosterols levels. Recently, peanut membrane has also gained popularity, and it is stated that it may exhibit anti-inflammatory effects and prevent inflammation related diseases because of its high content of catechin and procyanidin. In this review, nutritional content of peanuts and their relationship with some diseases were investigated.

Anahtar Kelimeler

Peanut, Arachis hypogaea, Arginin, Unsaturated fatty acid, Functional food

Kaynakça

• [1] Arıoğlu, H.H. (2014). Yerfıstığı Yetiştirme ve Islahı. Yağ Bitkileri Ders Kitabı. Çukurova Universitesi Ziraat Fakültesi Yayınları, G.Y. No: 220, Y. No: A-70, S.74, Adana.
• [2] Türkiye Tarım ve Orman Bakanlığı. Yer fıstığı Yetiştiriciliği. Erişim Adresi: https://arastirma.tarimorman.gov.tr/batem/Belgeler/Kutuphane/Teknik%20Bilgiler/yerfistigi%20yetistiriciligi.pdf
• [3] FAO, 2018. Erişim Adresi: http://faostat.fao.org/.
• [4] Şahin, G. (2014). Türkiye’de yerfıstığı (Arachis hypogaea L.) yetiştiriciliği ve bir coğrafi işaret olarak Osmaniye yerfıstığı. Gaziantep University Journal of Social Sciences, 13(3), 619-644.
• [5] Lavkor, I., Biçici, M. Osmaniye’de yetiştirilen yerfıstıklarında hasat, hasat sonrası, kurutma ve depo öncesi dönemlerinde aflatoksin oluşumu. Tarım Bilimleri Dergisi, 21(3), 394-405.
• [6] ANONİM. (2006). Tarım ve Köy İşleri Bakanlığı, Adana il Müdürlüğü. Adana ili tarımsal istatistik verileri yayın no:2006-2 Adana.
• [7] Arya, S.S., Salve, A.R., Chauhan, S. (2016). Peanuts as functional food: a review. Journal of Food Science and Technology, 53(1), 31–41.
• [8] Chen, J., Zhou, Y., Mueller-Steiner, S., Chen, L.F., Kwon, H., Yi, S., Mucke, L. Gan, L. (2005). SIRT1 projects against microglia-dependent amyloid-b toxicity through inhibiting NF-kB signaling. Journal of Biological Chemistry, 280(48), 40364-40374.
• [9] Delmas, D., Lançon, A., Colin, D., Jannin, B., Latruffe, N. (2006). Resveratrol as a chemopreventive agent: a promising molecule for fighting cancer. Current Drug Targets, 7(4), 423-442.
• [10] Mutegi, C.K., Wagacha, J.M., Christie, M.E., Kimani, J., Karanja, L. (2013). Effect of storage conditions on quality and aflatoxin contamination of peanuts (Arachis hypogaea L.). International Journal of Agriscience, 3(10), 746-758.
• [11] Zhao, X., Chen, J., Du, F. (2012). Potential use of peanut by-products in food processing: A review. Journal of Food Science and Technology, 49(5), 521-529.
• [12] Toomer, O.T. Nutritional chemistry of the peanut (Arachis hypogaea). (2018). Critical Reviews in Food Science and Nutrition, 58(17), 3042-3053.
• [13] United States Department of Agriculture (USDA). (2018). Food Data Central. Erişim Adresi: https://fdc.nal.usda.gov/.
• [14] Shiga, T.M., Lajolo, F.M. (2006). Cell wall polysaccharides of common beans (Phaseolus vulgaris L.)-composition and structure. Carbohydrate Polymer,63(1), 1-12.
• [15] Foster-Powell, K., Holt, S.H., Brand-Miller, J.C. (2002) International table of glycemic index and glycemic load values. American Journal of Clinical Nutrition, 76(1), 5-56.
• [16] Johnston, C.A., Tyler, C., McFarlin, B.K., Poston, W.S., Haddock, C.K., Reeves, R., Foreyt, J.P. (2007). Weight loss in overweight Mexican American children: a randomized, controlled trail. Pediatrics, 120(6), 1450-1457.
• [17] American Diabetes Association, Bantle, J.P., Wylie-Rosett, J., Albright, A.L., Apovian, C.M., Clark, N.G., Franz, M.J., Hoogwerf, B.J., Lichtenstein, A.H., Mayer-Davis, E., Mooradian, A.D., Wheeler, M.L. (2008). Nutrition recommendations and interventions for diabetes: a position statement of the American Diabetes Association. Diabetes Care, 31(1), 61-78.
• [18] Iqbal, A., Shah, F., Hamayun, M., Ahmad, A., Hussain, A., Waqas, M., Kang, S.M., Lee, I.J. (2016). Allergens of Arachis hypogaea and the effect of processing on their detection by ELISA. Food & Nutrition Research, 60, 28945-28951.
• [19] Yusnawan, E., Marquis, C.P., Lee, N.A. (2012). Purification and characterization of Ara h1 and Ara h3 from four peanut market types revealed higher order oligomeric structures. Journal of Agricultural and Food Chemistry, 60(41), 10352-10358.
• [20] Stiefel, G., Anagnostou, K., Boyle, R. J., Brathwaite, N., Ewan, P., Fox, A. T., Huber, P., Luyt, D., Till, S. J., Venter, C., Clark, A. T. (2017). BSACI guideline for the diagnosis and management of peanut and tree nut allergy. Clinical and Experimental Allergy : Journal of The British Society for Allergy and Clinical Immunology, 47(6), 719–739.
• [21] Yavuz, S.T., Sahiner, U.M., Buyuktiryaki, B., Soyer, O.U., Tuncer, A., Sekerel, B.E., Kalayci, O., Sackesen, C. (2011). Phenotypes of IgE-mediated food allergy in Turkish children. Allergy and asthma proceedings, 32(6), 47–55.
• [22] WHO/IUIS Allergen Nomenclature Sub-Committee. Allergen Nomenclature Search Database. (2017). Arachis hypogaea (Peanut groundnut). Erişim Adresi: http://www.allergen.org/search.php?allergensourceDArachisChypogaea.
• [23] FAO/WHO/UNU (2002). Protein and amino acid requirements in human nutrition. In: Report of a Joint FAO/WHO/UNU Expert Consultation, World Health Org Technical Report Series No:935.
• [24] Wu, H.W., Wang, Q., Ma, T.Z., Ren, J.J. (2009). Comparative studies on the functional properties of various proteins concentrates preparations of peanut protein. Food Research International, 42(3), 343-348.
• [25] Akhtar, S., Khalid, N., Ahmed, I., Shahzad, A., Suleria, H.A. (2014). Physicochemical characteristics, functional properties, and nutritional benefits of peanut oil: a review. Critical Reviews in Food Science and Nutrition, 54(12), 1562-1575.
• [26] Carrín, M.E., Carelli, A.A. (2010). Peanut oil:Compositional data. European Journal of Lipid Science and Technology, 112(7), 697-707.
• [27] Anyasor, G.N., Ogunwenmo, K.O., Oyelana, O.A., Ajayi, D., Dangana, J. (2009). Chemical analyses of groundnut (Arachis hypogaea) oil. Pakistan Journal of Nutrition, 8(3), 269-272.
• [28] Isanga, J., Zhang, G.-N. (2007). Biologically active components and nutraceuticals in peanuts and related products: review. Food Reviews International, 23(2), 123-140.
• [29] Gunstone, F.D. (2011). Vegetable Oil in Food Technology Composition, Properties and Uses. Wiley-Blackwell, Oxford, UK.
• [30] O’Brien, R.D. (2004). Fats and Oils. Formulating and Processing for Applications. CRC Press, Boca Raton, USA.
• [31] Bramley, P.M., Elmadfa, I., Kafatos, A., Kelly, F.J., Manios, Y., Roxboroug, H.E., Schuch, W., Sheehy, P.J.A., Wagner, K.H. (2000). Vitamin E. Journal of the Science of Food and Agriculture, 80(7), 913-938.
• [32] Morris, M.C. Dietary niacin and the risk of incident alzheimer’s disease and of cognitive decline. (2004) Journal of Neurology, Neurosurgery, and Psychiatry, 75(8), 1093-1099.
• [33] Roy, M.P. Folate and neural tube defects. (2007). The American Journal of Clinical Nutrition, 85(1), 285-285.
• [34] Galvao, L., Lopez, A., Williams, H. (2006). Essential mineral elements in peanuts and peanut butter. Journal of Food Science, 41(6), 1305-1307.
• [35] Position of the American Dietetic Association: phytochemicals and functional foods. (1995). Journal of the American Dietetic Association, 95(5), 493-496.
• [36] Lee, A.N., Wright, C.G., Rachaputi, R.C.N. (2016). Peanuts: Bioactives and Allergens. DEStech Publications Inc, Pennsylvania, USA.
• [37] Gülçin, I. (2010). Antioxidant properties of resveratrol:a structure activity insight. Innovative Food Science & Emerging Technologies, 11(1), 210-218.
• [38] Coates, A.M., Hill, A.M., Tan, S.Y. (2018). Nuts and cardiovascular disease prevention. Current Atherosclerosis Reports, 20(10), 48.
• [39] Duggan, C., Gannon, J., Walker, W.A. (2002). Protective nutrient and functional foods for the gastrointestinal tract. The American Journal of Clinical Nutrition, 75(5), 789-808.
• [40] Ulusal Gıda Kompozisyon Veri Tabanı Verisi. http://www.turkomp.gov.tr/component_result-153
• [41] Field, C.J., Johnson, I., Pratt, V.C. (2000). Glutamine and arginine: Immunonutrients for improved health. Medicine and Science in Sports and Exercise, 32(7), 77-88.
• [42] Evren, M., Koca, İ. (2008). Resveratrol ve sağlık üzerine etkisi. Türkiye 10. Gıda Kongresi, 21-23 Mayıs, 2008, Erzurum, Türkiye, s1099.
• [43] Lopes, R.M., Agostini-Costa, T.D.S., Gimenes, M.A., Silveira, D. (2011). Chemical composition and biological activities of Arachis species. Journal of Agricultural and Food Chemistry, 59(9), 4321-4330.
• [44] Francisco, M.L., Resurreccion, A.V. (2008). Functional components in peanuts. Critical Reviews in Food Science and Nutrition, 48(8), 715-746.
• [45] Duncan, C.E., Gorbet, D.W., Talcott, S.T. (2006). Phytochemical content and antioxidant capacity of water-soluble isolates from peanuts (Arachis hypogaea L). Food Research International, 39(8), 898-904.
• [46] Salas-Salvadó, J., Guasch-Ferré, M., Bulló, M., Sabaté, J. (2014). Nuts in the prevention and treatment of metabolic syndrome. American Journal of Clinical Nutrition, 100(1), 399-407.
• [47] United States Department of Agriculture (USDA). Scientific Report of the 2015 Dietary Guidelines Advisory Committee. Erişim Adresi: https://health.gov/sites/default/files/2019-09/Scientific-Report-of-the-2015-Dietary-Guidelines-Advisory-Committee.pdf
• [48] Bes-Rastrollo, M., Wedick, N.M., Martinez-Gonzalez, M.A., Li, T.Y., Sampson, L., Hu, F.B. (2009). Prospective study of nut consumption, long-term weight change, and obesity risk in women. American Journal of Clinical Nutrition, 89(6), 1913-9.
• [49] Alper, C.M., Mattes, R.D. (2002). Effects of chronic peanut consumption on energy balance and hedonics. International Journal of Obesity Relation Metabolic Disorder, 26(8), 1129-1137.
• [50] Jenkins, D.J., Kendall, C.W., Axelsen, M., Augustin, L.S., Vuksan, V. (2000). Viscous and nonviscous fibres, nonabsorbable and low glycaemic index carbohydrates, blood lipids and coronary heart disease. (Son erişim: 15.11.2019) Current Opinion in Lipidology, 11(1), 49-56.
• [51] Vadivel, V., Kunyanga, C.N., Biesalski, H.K. (2012). Health benefits of nut consumption with special reference to body weight control. Nutrition, 28(11-12), 1089-1097.
• [52] Mattes, R.D., Kris-Etherton, P., Foster, G.D. (2008). Impact of peanuts and tree nuts on body weight and healthy weight loss in adults. Journal of Nutrition, 138(9), 1741-1745.
• [53] Lamuel-Raventos, R.M., Onge, M.S. (2017). Prebiotic nut compounds and human microbiota. Critical Reviews in Food Science and Nutrition, 57(14), 3154-3163.
• [54] Griel, A.E., Eissenstat, B., Juturu, V., Hsieh, G., Kris-Etherton, P.M. (2004). Improved diet quality with peanut consumption. Journal of the American College of Nutrition, 23(6), 660-668.
• [55] Traoret, C.J., Lokko, P., Cruz, A.C., Oliveira, C.G., Costa, N.M., Bressan, J., Alfenas, R.C., Mattes, R.D. (2008). Peanut digestion and energy balance. International Journal of Obesity, 32(2), 322-8.
• [56] McKiernan, F., Lokko, P., Kuevi, A. (2010). Effects of peanut processing on body weight and fasting plasma lipids. British Journal of Nutrition, 104(3), 418-426.
• [57] Barbour, J.A., Howe, P.R, Buckley, J.D., Bryan, J., Coates, A.M. (2015). Effect of 12 weeks high oleic peanut consumption on cardio-metabolic risk factors and body composition. Nutrients, 7(9), 7381-7398.
• [58] Duarte Moreira Alves, R., Boroni Moreira, A.P., Silva Macedo, V., Brunoro Costa, N.M., Gonçalves Alfenas Rde, C., Bressan, J. (2014). High-oleic peanuts increase diet-induced thermogenesis in overweight and obese men. Nutricion Hospitalaria, 29(5), 1024-1032.
• [59] Ros, E. (2010). Health benefits of nut consumption. Nutrients, 2(7), 652-682.
• [60] Liu, X., Hill, A., West, S., Gabauer, R., McCrea, C., Fleming, J., Kris-Etherton, P. (2017). Acute peanut consumption alters postprandial lipids and vascular responses in healthy overweight or obese men. Journal of Nutrition, 147(5), 835-840.
• [61] Jiang, R., Manson, J.E., Stampfer, M.J., Liu, S., Willett, W.C., Hu, F.B. (2002). Nut and peanut butter consumption and risk of type 2 diabetes in women. JAMA, 288(20), 2554-60.
• [62] Wien, M., Oda, K., Sabaté, J. (2014). A randomized controlled trial to evaluate the effect of incorporating peanuts into an American Diabetes Association meal plan on the nutrient profile of the total diet and cardiometabolic parameters of adults with type 2 diabetes. Nutrition Journal, 13, 10.
• [63] Johnston, C.S., Trier, C.M., Fleming, K.R. (2013). The effect of peanut and grain bar preloads on postmeal satiety, glycemia, and weight loss in healthy individuals: an acute and a chronic randomized intervention trial. Nutrition Journal, 12, 35.
• [64] Kris-Etherton, P.M., Hu, F.B., Ros, E., Sabate, J. (2008). The role of tree nuts and peanuts in the prevention of coronary heart disease: multiple potential mechanisms. Journal of Nutrition, 138(9), 1746-1751.
• [65] Amba, V., Murphy, G., Etemadi, A., Wang, S., Abnet, C.C., Hashemian, M. (2019). Nut and peanut butter consumption and mortality in the national institutes of Health-AARP Diet and Health Study. Nutrients, 11(7). pii: E1508.
• [66] Ghadimi Nouran, M., Kimiagar, M., Abadi, A., Mirzazadeh, M., Harrison, G. (2010). Peanut consumption and cardiovascular risk. Public Health Nutrition, 13(10), 1581-1600.
• [67] Lokko, P., Lartey, A., Armar-Klemesu, M., Mattes, R.D. (2007). Regular peanut consumption improves plasma lipid levels in healthy Ghanaians. International Journal of Food Sciences and Nutrition, 58(3), 190-200.
• [68] Jafari Azad, B., Daneshzad, E., Azadbakht, L. (2019). Peanut and cardiovascular disease risk factors: A systematic review and meta-analysis. Critical Reviews in Food Science and Nutrition, 13, 1-18.
• [69] Klimova, B., Kuca, K., Valis, M., Hort, J. (2018). Role of nut consumption in the management of cognitive decline - a mini-review. Current Alzheimer Research, 15(9), 877-882.
• [70] Barbour, J.A., Howe, P.R.C., Buckley, J.D., Bryan, J., Coates, A.M. (2017). Cerebrovascular and cognitive benefits of high-oleic peanut consumption in healthy overweight middle-aged adults. Nutritional Neuroscience, 20(10), 555-562.
• [71] Li, M., Shi, Z. (2019). A prospective Association of nut consumption with cognitive function in Chinese adults aged 55+ China health and nutrition survey. The Journal of Nutrition, Health and Aging, 23(2), 211-216.
• [72] Yu, J., Ahmedna, M., Goktepe, I., Dai, J. (2006). Peanut skin procyanidins: Composition and antioxidant activities as affected by processing. Journal of Food Composition and Analysis, 19(4), 364-371.
• [73] Toomer, O.T., Vu, T., Pereira, M., Williams, K. (2019). Dietary supplementation with peanut skin polyphenolic extracts (PSPE) reduces hepatic lipid and glycogen stores in mice fed an atherogenic diet. Journal of Functional Foods, 55, 361-370.
• [74] Christman, L.M., Dean, L.L., Allen, J.C., Godinez, S.F., Toomer, O.T. (2019). Peanut skin phenolic extract attenuates hyperglycemic responses in vivo and in vitro. PLoS One, 14(3), e0214591.