Resveratrol and Piceid Levels in Natural and Blended Peanut Butters
| Autor: | M. C. De La Torre-Boronat, M. Ibern-Gómez, Rosa M. Lamuela-Raventós, S Roig-Pérez |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
Arachis
endocrine system diseases Peanut butter Food Handling Resveratrol Absorption chemistry.chemical_compound Glucosides Glucoside Stilbenes Food science Phenols Chromatography High Pressure Liquid Piceid Chemistry organic chemicals digestive oral and skin physiology food and beverages General Chemistry Arachis hypogaea Biochemistry Platelet aggregation inhibitor Composition (visual arts) General Agricultural and Biological Sciences Platelet Aggregation Inhibitors |
| Zdroj: | Journal of Agricultural and Food Chemistry. 48:6352-6354 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf000786k |
| Popis: | Peanut and its derivatives, especially peanut butter, are extensively consumed in many countries, mainly in the United States, which is also the major exporter of these products. trans-Resveratrol is present in peanuts, and recently this compound has been quantified in peanut butter. It is well-known that there are beneficial effects of trans-resveratrol and its glucoside, the piceid, in health. The absorption of trans-resveratrol has been proven in animals, and certain studies show that the absorption of some phenols is enhanced by conjugation with glucose, so that it could be possible that trans-piceid would be more absorbed than its aglycon (trans-resveratrol). In our work, we have identified the presence of trans-piceid in peanut butter with a new method to quantify trans-resveratrol and trans-piceid (3-beta-glucose of trans-resveratrol). This fact is very interesting because the glucosilated form could be more easily absorbed by the intestinal gut; in this way trans-piceid would exercise its beneficial function more efficiently than trans-resveratrol. To our knowledge, this is the first time that trans-piceid has been quantified in peanut butter. Resveratrol and piceid contents in natural peanut butters were found to be significantly higher than those in blended peanut butters. |
| Databáze: | OpenAIRE |
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