Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2014;54(6):734-70.
doi: 10.1080/10408398.2011.606928.

Resveratrol in Peanuts

Affiliations
Review

Resveratrol in Peanuts

Jocelyn M Sales et al. Crit Rev Food Sci Nutr. .

Abstract

Peanuts are important dietary food source of resveratrol with potent antioxidant properties implicated in reducing risk of cancer, cardiovascular and Alzheimer's disease, and delaying aging. Resveratrol is a naturally occurring stilbene phytoalexin phenolic compound produced in response to a variety of biotic and abiotic stresses. This paper is a review of trans-resveratrol and related stilbenes from peanuts--their chemical structures, mechanisms for their biosynthesis, and concentrations in comparison with other major food sources. It will also discuss trans-resveratrol's absorption, bioavailability, and major health benefits; processes to enhance their biosynthesis in peanuts by biotic and abiotic stresses; process optimization for enhanced levels in peanuts and their potential food applications; and methods used for its extraction and analysis.

Similar articles

See all similar articles

Cited by 21 articles

See all "Cited by" articles

LinkOut - more resources

Feedback