Resveratrol in Peanuts

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.

Keywords:

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

Acknowledgments

Jocelyn M. Sales, Ph.D., Chief of Quality Evaluation Division, Food Development Center, National Food Authority, Taguig City, Philippines.

Anna V.A. Resurreccion, Ph.D. is a Distinguished Research Professor at the Department of Food Science and Technology, The University of Georgia, Griffin, Georgia, USA.