Consumption of peanut products enhances the production of microbial phenolic metabolites related with memory and stress response: Results from the ARISTOTLE trial

<p>Based on evidence demonstrating that gut microbiota can metabolize dietary polyphenols to more readily absorbable phenolic acids, this study aimed to evaluate the association of urinary microbial phenolic metabolites (MPMs) related to peanut intake with memory function and stress response....

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Detalles Bibliográficos
Autores: Parilli Moser, Isabella, López-Solís, Ricardo, Domínguez López, Inés, Vallverdú i Queralt, Anna, Hurtado Barroso, Sara, Lamuela Raventós, Rosa Ma.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/208125
Acceso en línea:https://hdl.handle.net/2445/208125
Access Level:acceso abierto
Palabra clave:Àcids grassos saturats
Polifenols
Cacauet
Saturated fatty acids
Polyphenols
Peanuts
Descripción
Sumario:<p>Based on evidence demonstrating that gut microbiota can metabolize dietary polyphenols to more readily absorbable phenolic acids, this study aimed to evaluate the association of urinary microbial phenolic metabolites (MPMs) related to peanut intake with memory function and stress response. A total of 63 healthy young adults from a randomized controlled trial completed the intervention, consuming 25 g of skin roasted peanuts, 32 g of peanut butter, or 32 g of a control butter daily for six months. Cognition and mood were assessed using validated tests. Urinary cortisol was quantified by an enzymatic method and MPMs were analyzed by liquid chromatography coupled to mass spectrometry. Lignans and hydroxybenzoic acids with significantly higher post- intervention levels were correlated with improved cognition and mood in peanut product consumers. These findings suggest that peanut and peanut butter consumption may contribute to the production of MPMs involved in the improvement of memory.  </p>