Premium
Consumption of High‐Oleic Peanuts Reduces LDL Cholesterol in Golden Syrian Hamsters
Author(s) -
Shay Neil F,
Tillman Barry,
Gorbet Daniel W
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.938.4
Subject(s) - oleic acid , peanut oil , food science , chemistry , cholesterol , biochemistry , zoology , biology , organic chemistry , raw material
The Florida‐07 peanut contains more oleic acid vs. standard peanut strains. Consumption of oleic acid, a major constituent of olive oil, may favorably influence blood lipid levels. To determine if consumption of high‐oleic peanuts improved lipid metabolism standard rodent diets were modified to provide either high‐oleic acid utilizing the F‐07 peanut or the AP‐3 peanut containing lower levels of oleic acid. Two peanut‐free, high‐ and low‐oleic control diets were prepared using non‐peanut products (olive and corn oil). Male Golden Syrian Hamsters (n=8/group) were provided free access to diets for 33.5 days and diets were removed 36 h prior to termination of the study. ANOVA indicated a significant reduction in LDL‐cholesterol levels in hamsters consuming peanuts (1.34±0.38 vs. 1.68±0.26 mmol/L; P<0.05); further, hamsters consuming high levels of oleic acid from peanuts had lower LDL‐cholesterol compared to hamsters consuming the same level of oleic acid in a non‐peanut diet (1.26±0.39 vs. 1.72±0.13 mmol/L; P<0.05). Our data indicate beneficial effects of consumption of oleic acid and the possibility that a non‐oleic acid component of peanut may help reduce LDL levels.