Parilli-Moser Isabella, Domínguez-López Inés, Trius-Soler Marta, Castellví Magda, Bosch Beatriz, Castro-Barquero Sara, Estruch Ramón, Hurtado-Barroso Sara, Lamuela-Raventós Rosa M
Department of Nutrition, Food Sciences and Gastronomy, XIA, School of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain; INSA-UB, Nutrition and Food Safety Research Institute, University of Barcelona, 08921, Santa Coloma de Gramanet, Spain; CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029, Madrid, Spain.
Alzheimer's Disease and Other Cognitive Disorders Unit, Neurology Service, Hospital Clínic, Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), 08036, Barcelona, Spain.
Clin Nutr. 2021 Nov;40(11):5556-5567. doi: 10.1016/j.clnu.2021.09.020. Epub 2021 Sep 20.
Peanuts are rich in bioactive compounds that may have a positive impact on memory and stress response.
To evaluate the effect of regular consumption of peanut products on cognitive functions and stress response in healthy young adults.
A three-arm parallel-group randomized controlled trial was conducted in 63 healthy young adults that consumed 25 g/day of skin roasted peanuts (SRP, n = 21), 32 g/d of peanut butter (PB, n = 23) or 32 g/d of a control butter made from peanut oil (free of phenolic compounds and fiber) (CB, n = 19) for six months. Polyphenol intake, cognitive functions, and anxiety and depression scores were evaluated using validated tests. Fecal short-chain fatty acids (SCFAs) and plasma and fecal fatty acids were assessed by chromatographic methods. Urinary cortisol was quantified by an enzymatic method.
Comparing the two interventions with the control, a significant reduction in anxiety scores was observed in the SRP compared to the CB group. After the intervention, consumers of SRP and PB had an improved immediate memory (p = 0.046 and p = 0.011). Lower anxiety scores were associated with SRP and PB (p < 0.001 and p = 0.002, respectively) and lower depression scores with SRP, PB and CB (p = 0.007, p = 0.003 and p = 0.032, respectively). Memory functions and stress response were significantly correlated with polyphenol intake, fecal SCFAs, plasma and fecal very long chain saturated fatty acids (VLCSFAs).
Regular peanut and peanut butter consumption may enhance memory function and stress response in a healthy young population. These effects seem to be associated with the intake of peanut polyphenols, increased levels of fecal SCFAs, and unexpectedly, VLCSFAs, which were also present in the control product.
花生富含生物活性化合物，可能对记忆力和应激反应产生积极影响。
评估经常食用花生制品对健康年轻成年人认知功能和应激反应的影响。
对63名健康年轻成年人进行了一项三臂平行组随机对照试验，他们连续六个月每天食用25克带皮烤花生（SRP，n = 21）、32克花生酱（PB，n = 23）或32克由花生油制成的对照黄油（不含酚类化合物和纤维）（CB，n = 19）。使用经过验证的测试评估多酚摄入量、认知功能以及焦虑和抑郁评分。通过色谱法评估粪便短链脂肪酸（SCFA）以及血浆和粪便脂肪酸。通过酶法对尿皮质醇进行定量。
与对照组相比，将两种干预措施与之比较时，发现SRP组的焦虑评分显著低于CB组。干预后，SRP和PB的消费者即时记忆得到改善（p = 0.046和p = 0.011）。较低的焦虑评分与SRP和PB相关（分别为p < 0.001和p = 0.002），较低的抑郁评分与SRP、PB和CB相关（分别为p = 0.007、p = 0.003和p = 0.032）。记忆功能和应激反应与多酚摄入量、粪便SCFA、血浆和粪便超长链饱和脂肪酸（VLCSFA）显著相关。
经常食用花生和花生酱可能会增强健康年轻人群的记忆功能和应激反应。这些影响似乎与花生多酚的摄入、粪便SCFA水平的增加以及出人意料的VLCSFA有关，而VLCSFA在对照产品中也存在。
