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Kannapolis, NC, United States, 2013/12/17 - Scientists with NCA&T’s Center for Excellence in Post-Harvest Technologies at the NC Research Campus in Kannapolis discovered that an extract of peanut skin polyphenols reduces lipid levels in the blood and belly fat - NCResearchCampus.net.
Rishipal Bansode, PhD, with North Carolina Agricultural and Technical State University’s Center for Excellence in Post-Harvest Technologies, and co-investigators at NCA&T and Qatar University reported that in an animal model an extract of peanut skin polyphenols reduced lipid levels like cholesterol and triglycerides in the blood and decreased belly fat by up to 30 percent. The findings were reported in the paper Bioavailability of Polyphenols from Peanut Skin Extract Associated with Plasma Lipid Lowering Function published in the journal Food Chemistry.
Bansode reduced peanut skins to a powder from which he produced the concentrated polyphenol extract. Tests conducted by the David H. Murdock Research Institute (DHMRI) at the NC Research Campus revealed that the extract contains over 20 polyphenols.
The scientists looked specifically at the polyphenol procyanidin. Within 30 to 60 minutes of receiving the peanut skin extract, the study animals experienced a spike of procyanidin A that demonstrated, Bansode said, how "readily the extract gets absorbed in the blood and starts having biological effects."
Bansode and his fellow researchers also found that the study animals, which were fed a high-fat diet for five weeks, experienced a loss of body weight due to a reduction of up to 30 percent of their epididymal or belly fat.
Polyphenols, which are phytonutrients in plants, are already linked to numerous health benefits such as preventing cardiovascular disease, some types of cancers, neurodegenerative disorders, osteoporosis and diabetes. Results of the NC A&T study demonstrated that the polyphenol extract from peanut skins reduced blood plasma lipid levels and belly fat in animals. Elevated lipid levels, also known as hyperlipidemia, are a recognized risk factor for heart disease.
The study is part of an ongoing effort to take advantage of the high level of polyphenols that occur naturally in peanut skins and turn what is currently an agricultural waste product into a heart-healthy food ingredient that can increase the nutritional value of other foods. Bansode believes that continued research could bring the extract to market as a food ingredient within five years.
About the NCA&T Center for Excellence in Post-Harvest Technologies
North Carolina Agriculture & Technical State University’s Center for Excellence in Post-Harvest Technologies conducts cutting-edge research in post-harvest technologies and food science. Specific areas of research include health-promoting food components, food safety, storage stability and value-added product development.
About the North Carolina Research Campus
The NC Research Campus (ncresearchcampus.net) is a 350-acre campus in Kannapolis, NC, just north of Charlotte, which is home to corporate, academic and healthcare partners focused on advancing science at the intersection of human health, nutrition and agriculture. Research and product development primarily focuses on breeding healthier fruits and vegetables, developing more effective functional food products and targeting new plant-based therapeutic and personalized approaches to the prevention and treatment of disease. The NCRC has a million square feet of lab and office space under management that houses nine world-renowned universities and colleges in North Carolina. In addition to the university presence, the NCRC is home to General Mills, Sensory Spectrum, Monsanto, LabCorp, Dole Foods, Inc. and JC Med, LLC. .