Supplement Nutrients and What We Know About Them

Do Your Homework to Get the Most Out of What You're Eating

| January/February 1998

  • Dr. Paul Talalay holds broccoli sprouts.

The days of wine and peanuts?

Heart-conscious consumers may have a dietary option that doesn’t require a corkscrew.

Recent studies have shown that peanuts contain resveratrol, the same nutrient that makes red wine a potential ally in the war against heart disease.

At a September 1997 conference of the American Chemical Society in Las Vegas, Nevada, scientists from the U.S. Department of Agriculture (USDA) presented findings showing that peanuts contain significant amounts of resveratrol. Discovering the presence of resveratrol in peanuts is a step toward determining whether peanuts can help reduce cardiovascular disease and lower total cholesterol, according to the Peanut Institute, which funded the USDA studies.

The amount of resveratrol found in peanuts is relatively low. A typical one-ounce serving of peanuts contains 74 micrograms (mcg) of resveratrol; a typical five-ounce serving of red wine contains 800 mcg.

Another study involving peanuts concludes that a high-fiber, low-sugar diet that includes foods such as peanut butter, beans, yogurt, or broccoli can significantly reduce the risk of ­noninsulin-­dependent diabetes in women. Participants in the six-year study ­included 65,173 women ranging in age from forty to sixty-five. (1)

Healthy eating a goal, not a practice, for most Americans

The results from America’s nutrition report card are in: Nearly 80 percent of Americans surveyed say they are aware that their health is affected by what they eat, but putting their knowledge into practice is a challenge.

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