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Fat
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Grain Brain’s incongruity is that the quest for fatty foods yields the best results for domesticated animals and plants rather than wild ones. Referencing Table 4.1 again, 100 grams of beef and pork supply 5.8 and 15.3 grams of fat, respectively. Readers may recall that the same amount of venison has 3.93 grams of fat. Chapter 8 and Table 8.1 noted that 100 grams of raw peanuts (Arachis hypogaea) total 462.86 of 567 calories, or 81.6 percent, as fat. That is, peanuts, the seeds of a domesticated legume, surpass Perlmutter’s 75 percent threshold whereas game, fish, and eggs fall short. Cashews (Anacardium occidentale), a nut from a domesticate, furnish 74.8 percent of calories as fat, an amount within an eyelash of Perlmutter’s boundary.41 Pistachios (Pistacia vera) exceed it at 75.5 percent of calories as fat.42 At 99.5 percent of calories as fat, macadamia nuts (Macadamia integrifolia) also come from a domesticated tree.43 Australian geneticist Catherine Jane Nock and coauthors credited Europeans with domesticating the tree in the nineteenth century.44 This list need not be extended to demonstrate that Perlmutter and Taubes are searching the wrong side of the Neolithic divide for abundant fat.
Common Cosmetic Ingredients: Chemistry, Actions, Safety and Products
Published in Heather A.E. Benson, Michael S. Roberts, Vânia Rodrigues Leite-Silva, Kenneth A. Walters, Cosmetic Formulation, 2019
Peanut oil (arachis oil) is the refined fixed oil extracted from the kernels of Arachis hypogaea. Peanut oil is used in skin care products and cosmetics to soften and protect the skin. When ingested orally peanut proteins are a major cause of serious allergy in humans, including hives. Refined peanut oil is very low in the proteins that cause allergy. Case reports of allergy to topical peanut oil are rare. There is no reliable data to indicate that skin care products and cosmetics containing peanut oil cause allergy in sensitive individuals when used topically (Ring and Möhrenschlager, 2007).
Nomenclature of Food Allergens
Published in Andreas L. Lopata, Food Allergy, 2017
Originally, allergen numbers were assigned in the order of identification of the allergens. Hence, Ara h 1 was the first identified peanut (Arachis hypogaea) allergen. With the increasing number of available allergen sequences and the advances in bioinformatics, the classification of allergens into families of evolutionary related proteins showed that most allergens can be grouped into a strikingly small number of protein families (Radauer et al. 2008). Homologous allergens from the same protein family have similar structures and sequences and are often, but not always, cross-reactive. In order to enhance the clarity of allergen names, the Allergen Nomenclature Sub-committee aims at assigning corresponding numbers to homologous allergens from related species (usually from the same family or order). For instance, in the rose family (Rosaceae), numbers 1 through 4 were consistently assigned to Bet v 1-related allergens (e.g., Mal d 1, Pru p 1, Fra a 1), thaumatin-like proteins (Mal d 2, Pru av 2), non-specific lipid transfer proteins (Mal d 3, Pru p 3) and profilins (Mal d 4, Pru av 4, Pyr c 4). Established names will not be changed in order to keep the literature consistent.
Neuroprotective effect of peanut against oxidative stress in streptozotocin-induced diabetic rats
Published in Egyptian Journal of Basic and Applied Sciences, 2022
Norhan H. Mohamed, Hassan Elsayad, Yasser M. Elsherbini, Mohamed E. Abdraboh
The role of phytochemicals such as polyphenols in regulating the level of oxidative stress and inflammation has been fully illustrated [14]. In the past decade, research has proven that diets rich in nuts and peanuts (Arachis hypogaea) are beneficial to human health. These benefits are brought by their unique nutritional profile, nutrient density, fatty acid profile and bioactive compounds. More than three-quarters of the fat in peanuts is unsaturated, with nearly half of them being monounsaturated, oleic acid [15]. In addition to beneficial fats, peanuts are a rich source of B-vitamins, vitamin E, magnesium, copper and phosphorus [16]. Furthermore, they are a source of plant protein, arginine, dietary fibers and bioactive substances (e.g. flavonoids, resveratrol and plant sterols) [15,16].
Hypolipidemic Effect of Red Gram (Cajanus cajan L.) Prebiotic Oligosaccharides in Wistar NIN Rats
Published in Journal of Dietary Supplements, 2018
Devindra Shakappa, Aruna Talari, Hemalatha Rajkumar, Mohammed Shujauddin
The effect of Arachis hypogaea and Cajanus cajan diets on the serum lipid profile in female albino rats was studied by Nwaka and Okeke (2013). The results of the study showed a significant decrease in total cholesterol, VLDL, LDL and triacylglycerol concentrations of rats fed on Cajanus cajan when compared to those of the control and Arachis hypogaea diet. A similar study evaluated the comparative effects of diets containing 50% and 70% Citrullus lanatus or Cajanus cajan on the serum lipid profile and body weight in the albino rat. The rat group fed a diet containing 70% Cajanus cajan had significantly lower serum TC, HDL-C, VLDL-C, and triglyceride when compared to the control group fed standard rat feed, possibly because of its low fat composition (Nwaka et al., 2013).
Role of dendritic cells in peanut allergy
Published in Expert Review of Clinical Immunology, 2018
Raquel Aguilera-Insunza, Luis F. Venegas, Mirentxu Iruretagoyena, Leticia Rojas, Arturo Borzutzky
Until now, 15 peanut allergens have been identified, termed Arachis hypogaea (Ara h) 1 to Ara h 15 (Table 1) [15-18]. Food allergens are classified into families and superfamilies according to their amino acid sequences, structure and function homology [14]. Most peanut allergens are members of the seed storage protein families. The major peanut allergens Ara h 1 and Ara h 2 are members of the cupin and prolamin superfamilies, respectively, and Ara h 2 is the most important member, with a sensitization rate of 42%–100% in PA-affected patients [19,20]. Ara h 8, a protein that is homologous to the major birch pollen allergen Betula verrucosa 1 (Bet v 1), is relevant in patients with combined birch pollen and PA, especially in Northern Europe [21]. In contrast, Ara h 9 is a lipid transfer protein, an important allergen in PA patients from the Mediterranean area [21].