Resveratrol in Peanuts
Autor: | Anna V. A. Resurreccion, Jocelyn M. Sales |
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Rok vydání: | 2013 |
Předmět: |
Arachis
Antioxidant medicine.medical_treatment Biological Availability Health benefits Resveratrol Antioxidants Industrial and Manufacturing Engineering chemistry.chemical_compound Alzheimer Disease Neoplasms Stilbenes medicine Humans Food science Piceid chemistry.chemical_classification Abiotic component biology business.industry Phytoalexin food and beverages General Medicine biology.organism_classification Diet Bioavailability Biotechnology chemistry Cardiovascular Diseases business Food Science |
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 |
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