Arachis hypogaea flour (inci)

Author: Prof. Dr. med. Peter Altmeyer

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Last updated on: 29.10.2020

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Peanut flour, peanut flour

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The peanut (Arachis hypogaea), is a plant species in the subfamily of the papilionaceous plants (Faboideae) within the family of legumes (Fabaceae or legumes). The fruit of the peanut is therefore not a nut in the botanical sense, but a legume and thus related, for example, to the pea and bean species. Due to this close relationship, peanuts have a lower content of omega-3 fatty acids than many other nuts (see nut below). Unlike most other pulses, however, peanuts can be eaten raw. The allergenic potential (see below peanut allergy) is relatively high compared to other food allergens. The harvested crops are first dried with a water content of 40% to 5-10%.

Effect: Arachis hypogaea flour has an abrasive effect (removes plaque or impurities from the skin surface by abrasive/polishing action), hair conditioning (makes the hair easier to comb, smooth, soft and shiny and gives it volume), skin caring (keeps the skin in good condition) and viscosity regulating (increases or decreases the viscosity (toughness) of cosmetic products).

Occurrence in other products: Food

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  1. Ammon H et al (2014). Hunnius Pharmaceutical Dictionary. Walter de Gruyter GmbH Berlin/Boston S 156
  2. Jäger L et al (2001) Food allergies and intolerances. Urban & Fischer Publishing House Munich, Jena S 124-126

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Last updated on: 29.10.2020