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Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Peanut oil is extracted from peanuts. It is most commonly used for frying and cooking, as well as in salad dressings. It is suitable for deep-fat frying as it has a high smoke point (229.4°C), which allows the food to cook quickly and develop a crisp coating without absorbing too much oil. Peanut oil is particularly popular in Chinese cookery because of its subtle flavor. The fatty acid composition of peanut oil is around 20% saturates, 50% monounsaturates (oleic acid), and 30% polyunsaturates (linoleic acid). Contrary to whole peanuts, the beneficial effects of peanut oil in the prevention of CVDs are not evident (273). As whole peanuts, unrefined peanut oils can cause allergy in sensitive individuals. In refined peanut oil, all allergens are removed, so this oil is not allergenic. Peanut oil must be labelled as an allergen, whether it is fully refined or not. One of the problems with peanuts and peanut oil production is the potential for contamination with aflatoxin. This is a potentially carcinogenic compound produced by Aspergillus and Aspergillus parasiticus, which can contaminate peanuts as well as corn and other food commodities (273).
Food Allergy
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Alison Cassin, Ashley Devonshire, Stephanie Ward, Meghan McNeill
Peanuts can be present in confectionery foods, like candy, chocolates, pastries, and cookies, as well as savory foods like salads, sauces, and ethnic foods, particularly those of Africa, China, and Thailand. Peanut oil is considered safe for most individuals with peanut allergy if it has been heat-pressed, but crude peanut oil that has been cold pressed, extruded, or expeller pressed should be avoided.
Legumes
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
West Africans paired peanuts with leafy green vegetables or added them to soups and stews of yams (Dioscorea species), tomatoes, and okra (Abelmoschus esculentus). Ghanaians ate peanut stew with cassava, yams, or bananas (Musa x paradisiaca). Senegal and Mali’s Bombara combined peanut stew with chicken, okra, tomatoes, or sweet potatoes. Fried peanut cakes are popular in Mali. Like Americans, Zimbabweans snacked on roasted, salted peanuts.159 Kenyans made peanut and bean stew, eating it with corn pudding. Malawians and Zambians ate peanuts with tomatoes. Mozambicans prepared pudding with peanuts, egg yolks, and sucrose (C12H22O11), a sugar discussed in Chapters 2 and 11. Africans and Asians favored peanut oil for frying because it does not overpower other flavors and because it does not smoke at high temperatures.
Rapid oral transmucosal delivery of zaleplon–lavender oil utilizing self-nanoemulsifying lyophilized tablets technology: development, optimization and pharmacokinetic evaluation
Published in Drug Delivery, 2022
Sarah A. Ali, Nabil A. Alhakamy, Khaled M. Hosny, Eman Alfayez, Deena M. Bukhary, Awaji Y. Safhi, Moutaz Y. Badr, Rayan Y. Mushtaq, Majed Alharbi, Bader Huwaimel, Mohammed Alissa, Sameer Alshehri, Ali H. Alamri, Taha Alqahtani
The use of NEs in the pharmaceutical industry is especially promising; a number of patents have been submitted for NE formulations, but many of these NEs have not been marketed yet (Tiwari et al., 2006). Cui et al., for example, created a unique self-microemulsifying drug delivery system that successfully increased curcumin solubility and oral absorption (Zülli et al., 2006). Similarly, previous studies have reported that the o/w NEs containing the hydrophobic anticancer drug paclitaxel overcame the drug’s low oral bioavailability. They used peanut oil as the internal oil phase, egg lecithin as the principal emulsifier, and water as the exterior phase (Zidan et al., 2015). Ubiquinone, also known as Coenzyme Q10 (CoQ10), is a naturally occurring substance in the body; it is utilized for the production of energy within cells and acts as an antioxidant agent. CoQ10 is also available as a dietary aid. In this form it may have the major drawback of low oral bioavailability as a result of its high lipophilicity. A recent study revealed the significant enhancement of the bioavailability of CoQ10 following its encapsulation in NEs. There was even more improvement with NEs that contained tocopherol and CoQ10 in separate nanodroplets (Chen et al., 2015).
The Brazilian validation of a health literacy instrument: the newest vital sign
Published in Acta Odontologica Scandinavica, 2018
Agnes Fátima Pereira Cruvinel, Daniela Alejandra Cusicanqui Méndez, Giuliana Campos Chaves, Eliézer Gutierres, Matheus Lotto, Thaís Marchini Oliveira, Thiago Cruvinel
The NVS was literally translated to Brazilian Portuguese by three bilingual health professionals, independently. The structure of the score sheet was remained identical to the original version because of their excellent semantic equivalence. Distinctly of Rowlands et al. [26], the inclusion of an additional question for clarifying the reason of a possible allergic reaction was not considered, since the participants needed to recognize the peanut oil as a potential food allergen. On the other hand, the nutrition label was adapted according to similar products found in the Brazilian market; the amount of dietary fibers, fat calories, and servings per container are not included in the nutrition facts of Brazilian ice creams, differently of the information presented by Weiss et al. [22]. Notwithstanding, to facilitate the answer for the question #1 - “If you eat the entire container, how many calories will you eat?” we decided by the maintenance of the information of servings per container in the nutrition label (Figures 1 and 2).
The Arachis hypogaea Essential Oil Nanoemulsion as an Efficient Safe Apoptosis Inducer in Human Lung Cancer Cells (A549)
Published in Nutrition and Cancer, 2021
Parastoo Fazelifar, Masoud Homayouni Tabrizi, Aras Rafiee
Peanuts essential oil is known as the fourth useful oilseed after soybean, cottonseed, and rapeseed. Among the 18.6% to 20.8% of the extracted peanut oil 16.2% to 36% protein has been estimated, which are categorized into three water-soluble (albumin), salt soluble (globulins), and pH-dependent soluble (glutelins) components (7–9). Moreover, it contains about 18% carbohydrates and heat-resistant inorganic components including magnesium, potassium, sulfur, and phosphorus (10). Arachis hypogaea (peanut) due to its individual components such as carbohydrates, flavonoids, vitamins, and minerals have been used as an antioxidant, anti-inflammatory, and antimicrobial factor (11–14), which can be improved by nano-encapsulated systems such as nanoemulsions (15).