US EPA

2287078 

Journal Article 

Resveratrol in Peanuts 

Sales, JM; Resurreccion, AVA 

2014 

Yes 

Critical Reviews in Food Science and Nutrition
ISSN: 1040-8398
EISSN: 1549-7852 

54 

6 

734-770 

24345046 

10.1080/10408398.2011.606928 

WOS:000328533300003 

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 peanutstheir 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. 

Resveratrol; piceid; stilbenes; UV; ultrasound; biotic and abiotic stresses optimization