Sales, J.M. and Resurreccion, A.V.A. (2014) Resveratrol in peanuts. Critical Reviews in Food Science and Nutrition, 54 (6). pp. 734-770.
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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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Resveratrol, piceid, stilbenes, UV, ultrasound, biotic and abiotic stresses optimization |
| Author Affiliation: | Department of Food Science and Technology, The University of Georgia, 1109 Experiment St, Melton Bldg, Griffin, GA 30223-1797, USA |
| Subjects: | Crop Improvement |
| Divisions: | Groundnut |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 27 Nov 2015 08:26 |
| Last Modified: | 27 Nov 2015 08:26 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14040 |
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