Peanut
Other names for peanut
chopped peanuts
dark roast peanut powder
defatted reduced-fat roasted peanut flour
organic peanut butter
organic peanut flour
organic peanuts
partially defatted peanut flour
partially defatted peanuts
partially dehydrated peanut flour
peanut
peanut extract
peanut flavor
peanut flour
peanut flour, powder
peanut paste
peanut powder
peanuts
roasted peanut extract
roasted peanut flour
roasted peanuts
peanut butter
Peanut butter chips
Peanut Oil
Inka Peanut
Inka Peanut Fat
Synopsis of peanut
History
The peanut (Arachis hypogaea), native to South America, has a rich history not only as a food source but also for its medicinal applications. Archaeological evidence shows that peanuts were cultivated by ancient civilizations like the Incas, who prized them for their nutritional and restorative properties. In traditional medicine, peanuts have often been used to support overall vitality due to their dense content of proteins, healthy fats, vitamins, and minerals.
Historically, peanuts and their oil have been employed in various remedies. Peanut oil, for instance, has been used topically to soothe dry skin, ease joint stiffness, and even as a gentle carrier for herbal infusions. In folk medicine, roasted or boiled peanuts were sometimes recommended to promote healthy digestion and provide energy, particularly for those recovering from illness or fatigue.
Peanuts have also featured in herbal combinations. In some traditions, they are paired with warming herbs like ginger or turmeric to enhance their nutritional and circulatory benefits. Their rich content of vitamin E and phytosterols makes them valuable in blends aimed at supporting cardiovascular health. Additionally, their healthy fat profile aids the absorption of fat-soluble herbal constituents, making them a useful adjunct in herbal product formulations.
Overall, peanuts have contributed positively to traditional health practices, serving as both a nourishing food and a versatile base in natural remedies. Their continued use in nutritional products attests to their enduring value in supporting wellness and vitality.
Traditional and scientific validation
Peanuts (Arachis hypogaea) have been consumed for centuries and are a staple ingredient in numerous nutritional products worldwide. Historically, peanuts have served as a significant source of protein, healthy fats, and essential micronutrients, particularly in regions where animal protein is scarce or expensive. Their resilience and adaptability have made them a crucial crop in both subsistence and commercial agriculture.
Scientifically, peanuts are recognized for their nutrient density. They are rich in monounsaturated and polyunsaturated fatty acids, fiber, vitamins such as niacin and vitamin E, and minerals like magnesium and phosphorus. Clinical studies have explored the health benefits of peanut consumption, suggesting positive impacts on cardiovascular health. For instance, several observational studies indicate that regular intake of peanuts and other nuts is associated with reduced risk of heart disease, likely due to their favorable fat profile and antioxidant content.
Peanut-based therapeutic foods, such as ready-to-use therapeutic food (RUTF), have been instrumental in combating severe acute malnutrition, especially in children. Research supports the efficacy of these peanut-containing products in improving nutritional status and survival rates.
While peanuts offer numerous health advantages, it is important to acknowledge that more rigorous, large-scale clinical trials are necessary to definitively establish all their benefits and mechanisms of action. Additionally, peanut allergies remain a concern for a subset of the population. Nevertheless, the historical and scientific evidence supports the positive contributions of peanuts as a valuable ingredient in nutritional products.
Peanut is used for these health conditions
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Diabetes (Scientific)
Energy (lack of) (Traditional)
Heart (weakness) (Traditional)
Metabolic Syndrome (Scientific)