A review of the nutritional composition, organoleptic characteristics and biological effects of the high oleic peanut.

A growing body of literature has been published on the health benefits of peanuts, but the potential biological effects of high-oleic (HO) peanuts, along with their organoleptic characteristics have not been reviewed to date. In this paper, examination of evidence showed that HO peanuts provide a spectrum of nutrients and have improved sensory properties and technological advances, such as enhanced shelf life, beyond that of conventional peanuts. This may be attributed to their oleic to linoleic ratio (OL ratio) which is substantially (around 10 times) higher than normal peanuts. In terms of their biological effects, HO peanuts appear to be no more allergenic, and could even be less allergenic than conventional peanuts. There is also emerging evidence that HO peanuts may improve lipid profile and markers of glycemic control. Further randomized controlled human trials are now needed to build on animal and in vitro studies.