Resveratrol in Peanuts

Autor: Anna V. A. Resurreccion, Jocelyn M. Sales
Rok vydání: 2013
Předmět:
Zdroj: Critical Reviews in Food Science and Nutrition. 54:734-770
ISSN: 1549-7852
1040-8398
DOI: 10.1080/10408398.2011.606928
Popis: 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.
Databáze: OpenAIRE