Comparing Intracellular Anabolic Capacity and Food-derived Amino Acid Bioavailability of Peanut and Dairy Protein in Healthy Non-frail Older Adults at Risk for (Pre)Frailty

Peanuts are considered a functional food and regular consumption is associated with positive health effects. Protein is the second most common nutrient in peanuts after fat. The protein digestibility of peanuts is similar to that of animal protein, and the limiting amino acids in peanuts vary based on the study and are suggested to be lysine, methionine, or threonine. Defining the reduced responsiveness of various dietary proteins to induce anabolism in older adults is critical for preventing and attenuating physical and cognitive health decline.