Resveratrol in peanuts.
Critical reviews in food science and nutrition
confidence
Key findings
Review of trans-resveratrol in peanuts: chemical structures, biosynthesis, concentrations, absorption, bioavailability, and health benefits; no clinical/biological endpoints reported.
View source on PubMed (PMID 24345046) ↗
- Sample size
- N/A
- Population
- Not applicable (review of resveratrol in peanuts)
- Dosing
- N/A
- Duration
- N/A
- Route
- N/A
- Blinding
- not_reported
- Controls
- not_reported
- Drug class
- polyphenol
Full 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.