Peanuts are a great source of monounsaturated and polyunsaturated fatty acids, like oleic acid, which are beneficial for human health. Their favorable lipid profile is known to improve consumer health by lowering levels of harmful cholesterol. Peanuts naturally contain no cholesterol and are a good source of protein, with a well-rounded amino acid profile. They also contain essential minerals and antioxidants. The peanut's skin is particularly rich in antioxidants and amino acids, providing long-term health advantages. Processed products like roasted peanuts can have more health benefits than raw ones. Roasting, for example, can significantly increase the quantity of antioxidants. Similarly, boiling peanuts boosts the amount of beneficial compounds, such as the antioxidant isoflavin and biochannin. Regular consumption of peanuts and peanut butter is linked to a reduced risk of cardiovascular diseases, benefiting people of all ages and genders. Studies have also shown that a modest intake of peanuts may help reduce the risk of type 2 diabetes, certain cancers, and Alzheimer's disease. However, a significant drawback is that peanuts are a common allergen for many people. Globally, the majority of peanuts are used for oil extraction. China is the world's largest producer, accounting for 44% of global production, followed by India at 20% and Nigeria at 11%.

Antioxidants, Biochannin, China, Isoflavin, Riboflavin

Given the significant health benefits of peanuts, awareness campaigns should be created to educate the public on their nutritional value. This information is especially important to disseminate to illiterate populations. Furthermore, the negative effects of the allergic compounds present in groundnuts should be identified and studied.

Kalaichelvi K., Sugumaran M.P., Natarajan K., Muralisankar P.* and Gayathry G. (2025). Peanut Health Benefits (HBs) – A Critical Review. Biological Forum, 17(9): 57-61.