PMID- 35310027
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220322
IS  - 1741-427X (Print)
IS  - 1741-4288 (Electronic)
IS  - 1741-427X (Linking)
VI  - 2022
DP  - 2022
TI  - Ingestion of High-Oleic Peanut Improves Endurance Performance in Healthy 
      Individuals.
PG  - 3757395
LID - 10.1155/2022/3757395 [doi]
LID - 3757395
AB  - This study aimed at evaluating whether high-oleic peanuts (with skin), which are 
      rich in oleic acid, could serve as an energy substrate for prolonged exercise and 
      improve endurance performance. We evaluated changes in blood biomarker 
      (triglycerides, free fatty acid (FFA), biological antioxidant potential (BAP), 
      malondialdehyde-modified low-density lipoprotein (MDA-LDL), and serum total 
      protein) levels at 2-h intervals for 6 h after the ingestion of 10 g and 30 g of 
      peanuts. The results were used to determine the timing of peanut ingestion before 
      the endurance performance test. As a result, there was a significant change in 
      the 30-g peanut-ingested condition, and lipid levels increased 2 h after the 
      ingestion of 30 g of peanuts. Accordingly, the endurance performance test was 
      conducted 2 h after ingesting 30 g of peanuts. The endurance performance test 
      involved 70 min of pedaling exercise. We measured pre- and postexercise levels of 
      8-hydroxy-2'-deoxyguanosine (8-OHdG), which is a biomarker of oxidative stress. 
      There was a significantly improved workload in the endurance performance test in 
      the high-oleic peanut-ingested condition than in the control condition. 
      Furthermore, the rate of increase in 8-OHdG was significantly lower in the 
      high-oleic peanut-ingested condition than in the control condition. This suggests 
      that the increase in FFA levels resulting from the ingestion of high-oleic 
      peanuts and the inherent antioxidant effects of peanuts improved the workload 
      during endurance exercise.
CI  - Copyright (c) 2022 Morimasa Kato et al.
FAU - Kato, Morimasa
AU  - Kato M
AUID- ORCID: 0000-0002-7486-9679
AD  - Department of Health and Nutrition, Yamagata Prefectural Yonezawa University of 
      Nutrition Sciences, Yonezawa 992-0025, Japan.
FAU - Omiya, Mayuko
AU  - Omiya M
AD  - Department of Health and Nutrition, Yamagata Prefectural Yonezawa University of 
      Nutrition Sciences, Yonezawa 992-0025, Japan.
FAU - Horiuchi, Makino
AU  - Horiuchi M
AD  - Department of Health and Nutrition, Yamagata Prefectural Yonezawa University of 
      Nutrition Sciences, Yonezawa 992-0025, Japan.
FAU - Kurata, Daisuke
AU  - Kurata D
AD  - Bean Research Section, Denroku Co Ltd, 3-2-45 Kiyozumi-Machi, Yamagata 990-8506, 
      Japan.
LA  - eng
PT  - Journal Article
DEP - 20220310
PL  - United States
TA  - Evid Based Complement Alternat Med
JT  - Evidence-based complementary and alternative medicine : eCAM
JID - 101215021
PMC - PMC8930216
COIS- This study was supported financially by Denroku Co Ltd. Daisuke Kurata is a 
      Denroku Co Ltd. employee.
EDAT- 2022/03/22 06:00
MHDA- 2022/03/22 06:01
PMCR- 2022/03/10
CRDT- 2022/03/21 08:57
PHST- 2021/11/17 00:00 [received]
PHST- 2022/02/10 00:00 [revised]
PHST- 2022/02/19 00:00 [accepted]
PHST- 2022/03/21 08:57 [entrez]
PHST- 2022/03/22 06:00 [pubmed]
PHST- 2022/03/22 06:01 [medline]
PHST- 2022/03/10 00:00 [pmc-release]
AID - 10.1155/2022/3757395 [doi]
PST - epublish
SO  - Evid Based Complement Alternat Med. 2022 Mar 10;2022:3757395. doi: 
      10.1155/2022/3757395. eCollection 2022.