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. 2022 Mar 10:2022:3757395.
doi: 10.1155/2022/3757395. eCollection 2022.

Ingestion of High-Oleic Peanut Improves Endurance Performance in Healthy Individuals

Morimasa Kato  1 , Mayuko Omiya  1 , Makino Horiuchi  1 , Daisuke Kurata  2
Affiliations

Ingestion of High-Oleic Peanut Improves Endurance Performance in Healthy Individuals

Morimasa Kato et al. Evid Based Complement Alternat Med. .

Abstract

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.

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Conflict of interest statement

This study was supported financially by Denroku Co Ltd. Daisuke Kurata is a Denroku Co Ltd. employee.

Figures

Figure 1
Figure 1
Schematics of (a) Experiment 1 and (b) Experiment 2. In Experiment 1, peanuts were consumed with the skin, and the experiment was conducted randomly in 10 g and 30 g conditions. In Experiment 2, the experiment was conducted randomly in the 30 peanuts and 150 g water smoothie and 180 g water conditions. TG: triglyceride, FFA: free fatty acid, BAP: biological antioxidant potential, MDA-LDL: malondialdehyde-modified LDL, and TP: serum total protein.
Figure 2
Figure 2
Relative changes in blood lipids. (a) Triglycerides, (b) free fatty acid, (c) BAP, (d) MDA-LDL, and (e) total protein. BAP: biological antioxidant potential; MDA-LDL: malondialdehyde-modified LDL. ∗Significant difference from preingestion (p < 0.05). ∗∗Significant difference from preingestion (p < 0.01). aSignificant difference (10 g peanuts vs. 30 g peanuts) (p < 0.01).
Figure 3
Figure 3
Changes in the heart rate. (a) Changes in the heart rate during pedaling exercise; (b) average heart rate during variable power periods.
Figure 4
Figure 4
Changes in workload. (a) Changes in workload during pedaling exercise, (b) average workload during variable power periods, (c) average workload of the first half in the variable power period, (d) average workload of the second half in the variable power period. ∗Significant difference between peanut ingestion condition and control condition (p < 0.05).
Figure 5
Figure 5
Comparison of the increase rate of urinary 8-OHdG. ∗Significant difference between peanut ingestion condition and control condition (p < 0.05).
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