Functional components in peanuts

Francisco, M.L.D.L. and Resurreccion, A.V.A. (2008) Functional components in peanuts. Critical Reviews in Food Science and Nutrition, 48 (8). pp. 715-746.

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Peanut is one of the most widely used legumes due to its nutrition and taste. The fact that is has been recognized recently as a functional food, its evaluation for its role in a heart-healthy diet has received tremendous attention. Functional compounds have been isolated, identified, quantified, and even enhanced to maximize the amount for adequate health benefits. The peanut industry’s byproducts such as peanut hulls and shells, skins, and even leaves and roots have also been identified as possible sources of bioactive compounds. New uses for these underutilized renewable sources can create new market opportunities and increase the value of agricultural residues.

Item Type: Article
Uncontrolled Keywords: Peanuts, Arachis hypogaea, functional foods, flavonoids, phenolic acids, plant sterols, stilbenes, antioxidants
Author Affiliation: Department of Food Science and Technology, The University of Georgia, Griffin, Georgia, USA
Subjects: Crop Improvement
Divisions: Groundnut
Depositing User: Mr T L Gautham
Date Deposited: 15 Feb 2016 05:50
Last Modified: 15 Feb 2016 05:50
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