Functional Components in Peanuts

REFERENCES

• Aherne , S. A. and O'Brien , N. M. 2002 . Dietary flavonols: Chemistry, food content and metabolism . Nutrition , 18 : 75 – 81 .
   PubMed Web of Science ®Google Scholar
• Albert , C. M. , Gaziano , J. M. , Willet , W. C. and Manson , J. E. 2002 . Nut consumption and the risk of sudden and total cardiac death in the physicians health studys . Arch. Intern. Med. , 162 : 1382 – 1387 .
   PubMed Web of Science ®Google Scholar
• Alfawaz , M. , Smith , J. S. and Jeon , I. J. 1994 . Maillard reaction products as antioxidants in pre-cooked ground beef . Food Chemistry. , 51 : 311 – 318 .
   Google Scholar
• Antolovich , M. , Prenzler , P. D. , Patsalides , E. , McDonald , S. and Robards , K. 2002 . Methods for testing antioxidant activity . Analyst. , 127 : 183 – 198 .
   PubMed Web of Science ®Google Scholar
• Arts , I. C. W. and Hollman , P. C. H. 2005 . Polyphenols and disease risk in epidemiological studies . Am. J. Clin. Nutr. , 81 ( suppl ) : 317S – 325S .
   PubMedGoogle Scholar
• Arts , M. J. T. J. , Dallinga , S. , Voss , H. P. , Haenen , G. R. M. M. and Bast , A. 2003 . A critical appraisal of the use of the antioxidant capacity (TEAC) assay in defining optimal antioxidant structures . Food Chemistry. , 80 : 409 – 414 .
   Web of Science ®Google Scholar
• Aruoma , O. I. 2003 . Methodological considerations for characterizing potential antioxidant actions of bioactive components in plant foods . Mutation Research , 523-524 : 9 – 20 .
   PubMed Web of Science ®Google Scholar
• Awad , A. B. , Chan , K. C. , Downie , A. C. and Fink , C. S. 2000 . Peanuts as a source of β -sitosterol, a sterol with anticancer properties . Nutrition and Cancer. , 36 : 238 – 241 .
   PubMed Web of Science ®Google Scholar
• Awad , A. B. , Hartati , M. S. and Fink , C. S. 1998 . Phytosterol feeding induces alteration in testosterone metabolism in rat tissues . J. Nutr. Biochem. , 9 : 712 – 717 .
   Google Scholar
• Azaizeh , H. A. , Pettit , R. E. , Sarr , B. A. and Phillips , T. D. 1990 . Effect of peanut tannin extracts on growth of Aspergillus parasiticus and aflatoxin production – Abstract . Mycopathologia , 110 : 125 – 132 . http://www.springerlink.com[Accessed on 5/4/2006]
   PubMedGoogle Scholar
• Birt , D. F. , Hendrich , S. and Wang , W. 2001 . Dietary agents in cancer prevention: flavonoids and isoflavonoids . Pharmacology and Therapeutics. , 90 : 157 – 177 .
   PubMed Web of Science ®Google Scholar
• Cano , A. , Hernandez-Ruiz , J. , Garcia-Canovas , F. , Acosta , M. and Arnao , M. B. 1998 . An end-point method for estimation of the total antioxidant activity in plant material . Phytochemical Analysis. , 9 : 196 – 202 .
   Web of Science ®Google Scholar
• Cao , G. and Prior , R. L. 1998 . Comparison of different analytical methods for assessing total antioxidant capacity of human serum . Clin. Chem. , 44 : 1309 – 1315 .
   PubMed Web of Science ®Google Scholar
• Cao , G. , Alessio , H. M. and Cutler , R. G. 1993 . Oxygen-radical absorbance capacity assay for antioxidants . Free Radical Biology & Medicine. , 14 : 303 – 311 .
   PubMed Web of Science ®Google Scholar
• Cao , G. , Sofic , E. and Prior , R. L. 1997 . Antioxidant and prooxidant behavior of flavonoids: structure-activity relationships . Free Rad. Biol. Med. , 22 : 749 – 760 .
   PubMed Web of Science ®Google Scholar
• Cassidy , A. , Hanley , B. and Lamuela-Raventos , R. M. 2000 . Isoflavones, lignans and stilbenes – origins, metabolism, and potential importance to human health . J. Sci. Food Agric. , 80 : 1044 – 1062 .
   Web of Science ®Google Scholar
• Chang , J. C. , Lai , Y. H. , Djoko , B. , Wu , P. L. , Liu , C. D. , Liu , Y. W. and Chiou , R. Y. Y. 2006 . Biosynthesis enhancement and antioxidant and anti-inflammatory activities of peanut (Arachis hypogaea L.) arachidin-1, arachidin-3, and isopentadienylresveratrol . J. Agric. Food Chem. , 54 : 10281 – 10287 .
   PubMed Web of Science ®Google Scholar
• Chen , R. S. , We , P. L. and Chiou , R. Y. Y. 2002 . Peanut roots as a source of resveratrol . J. Agric. Food Chem. , 50 : 1665 – 1667 .
   PubMed Web of Science ®Google Scholar
• Cheynier , V. 2005 . Polyphenols in foods are more complex than often thought . Am. J. Clin. Nutr. , 81 ( suppl ) : 223S – 229S .
   PubMed Web of Science ®Google Scholar
• Chiou , R. Y. Y. 1992 . Antioxidative activity in oils prepared from peanut kernels subjected to various treatments and roasting . J. Agric. Food Chem. , 40 : 1958 – 1962 .
   Web of Science ®Google Scholar
• Chukwumah , Y. C. , Walker , L. T. , Verghese , M. , Bokanga , M. , Ogutu , S. and Alphonse , K. 2007 . Comparison of extraction methods for the quantification of selected phytochemicals in peanuts (Arachis hypogaea) . J. Agric. Food Chem , 55 : 285 – 290 .
   PubMedGoogle Scholar
• Chukwumah , Y. , Walker , L. T. , Verghese , M. , Ogutu , S. and Bokanga , M. Extraction of selected phytochemicals from peanuts (Arachis hypogaea L.) using high-frequency ultrasonication method . 2005 IFT Annual Meeting . July 15–20 , New Orleans, Louisiana. Abst# 99B-24
   Google Scholar
• Chun , O. K. , Kim , D. O. , Smith , N. , Schroeder , D. , Han , J. T. and Lee , C. Y. 2005 . Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diets . J. Sci. Food Agric. , 85 : 1715 – 1724 .
   Web of Science ®Google Scholar
• Chung , I. M. , Park , M. R. , Chun , J. C. and Yun , S. J. 2003 . Resveratrol accumulation and resveratrol synthase gene expression in response to abiotic stresses and hormones in peanut plants . Plant Science. , 164 : 103 – 109 .
   Web of Science ®Google Scholar
• Clifford , M. N. 2000 . Chlorogenic acids and other cinnamates – nature, occurrence, dietary burden, absorption and metabolism . J. Sci. Food Agric. , 80 : 1033 – 1043 .
   Web of Science ®Google Scholar
• Cornwell , T. , Cohick , W. and Raskin , I. 2004 . Dietary phytoestrogens and health . Phytochemistry. , 65 : 995 – 1016 .
   PubMed Web of Science ®Google Scholar
• Dabrowski , K. J. and Sosulski , F. W. 1984 . Composition of free and hydrolysable phenolic acids in defatted flours of ten oilseeds . J. Agric. Food Chem. , 32 : 128 – 130 .
   Web of Science ®Google Scholar
• Daigle , D. J. , Conkerton , E. J. , Sander , T. H. and Mixon , A. C. 1988 . Peanut hull flavonoids: Their relationship with peanut maturity . J. Agric. Food Chem. , 36 : 1179 – 1181 .
   Web of Science ®Google Scholar
• Del Castillo , M. D. , Ames , J. M. and Gordon , M. H. 2002 . Effect of roasting on the antioxidant activity of coffee brews . J. Agric. Food Chem. , 50 : 3698 – 3703 .
   PubMed Web of Science ®Google Scholar
• Dittrich , R. , El-Massry , F. , Kunz , K. , Rinaldi , F. , Peich , C. C. , Beckmann , M. W. and Pischetsrieder , M. 2003 . Maillard reaction products inhibit oxidation of human low-density lipoproteins in vitro . J. Agric. Food Chem. , 51 : 3900 – 3904 .
   PubMedGoogle Scholar
• Drewnowski , A. and Gomez-Carneros , C. 2000 . Bitter taste, phytonutrients, and the consumer: a review . Am. J. Clin. Nutr. , 72 : 1424 – 1435 .
   PubMed Web of Science ®Google Scholar
• Duh , P. D. and Yen , G. C. 1995 . Changes in antioxidant activity and components of methanolic extracts of peanut hulls irradiated with ultraviolet light . Food Chemistry. , 54 : 127 – 131 .
   Web of Science ®Google Scholar
• Duh , P. D. and Yen , G. C. 1997 . Antioxidant efficacy of methanolic extracts of peanut hulls in soybean and peanut oils . JAOCS. , 74 : 745 – 748 . JAOCS Abstracts, Paper no. J7893
   Google Scholar
• Duh , P. D. , Yeh , D. B. and Yen , G. C. 1992 . Extraction and identification of an antioxidative component from peanut hulls . JAOCS. , 69 ( 8 ) : 814 – 818 .
   Web of Science ®Google Scholar
• EU Scientific Committee on Food . 2000 . http://europa.eu.int/comm/food/fs/sc/scf/out56_en.pdf Opinion of the Scientific Committee on Food on a request for the safety assessment of the use of phytosterol esters in yellow fat spreads [Accessed on 06/14/2005]
   Google Scholar
• EU Scientific Committee on Food . 2002 . http://europa.eu.int/comm/food/fs/sc/scf/out143_en.pdf General view on the long-term effects of the intake of elevated levels of phytosterols from multiple dietary sources, with particular attention to the effects on Beta-carotene [Accessed on 06/14/2005]
   Google Scholar
• European Food Safety Authority . 2003 . Opinion of the scientific panel on dietetic products, nutrition and allergies on a request from the Commission related to a novel food application from Forbes Medi-Tech for approval of plant sterol-containing milk-based beverages . The EFSA Journal , 15 : 2 – 12 .
   Google Scholar
• Fang , Y. Z. , Yang , S. and Wu , G. 2002 . Free radicals, antioxidants, and nutrition . Nutrition. , 18 : 872 – 879 .
   PubMed Web of Science ®Google Scholar
• Finley , J. W. 2005 . Introduction: White papers from the “First International Congress on Antioxidant Methods” . J. Agric. Food Chem. , 53 : 4288 – 4289 .
   Google Scholar
• Fraser , G. E. , Sabate , J. , Beeson , W. L. and Strahan , T. M. 1992 . A possible protective effect of nut consumption on risk of coronary heart disease. The Adventist Health Study . Arch Intern Med. , 152 : 1416 – 1424 .
   PubMed Web of Science ®Google Scholar
• Freedman , J. E. , Parker , C. III , Li , L. , Perlman , J. A. , Frei , B. , Ivanov , V. , Deak , L. R. , Iafrati , M. D. and Folts , J. D. 2001 . Select flavonoids and whole juice from purple grapes inhibit platelet function and enhance nitric oxide release . Circulation. , 103 : 2792 – 2798 .
   PubMed Web of Science ®Google Scholar
• Garvin , S. , Ollinger , K. and Dabrosin , C. 2006 . Resveratrol induces apoptosis and inhibits angiogenesis in human breast cancer xenografts in vivo . Cancer Letters. , 231 : 113 – 122 .
   PubMed Web of Science ®Google Scholar
• Goli , A. H. , Barzegar , M. and Sahari , M. A. 2005 . Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts . Food Chemistry , 92 : 521 – 525 .
   Web of Science ®Google Scholar
• Green , R. and Sanders , T. Antioxidant activity of peanut plant parts . IFT Annual Meeting . July 1–6 , Las Vegas, NV. Abst# 67B-31
   Google Scholar
• Griel , A. E. , Eissenstat , B. , Juturu , V. , Hsieh , G. and Kris-Etherton , P. M. 2004 . Improved diet quality with peanut consumption . J. of the Am. Coll. Nutr. , 23 : 660 – 668 .
   PubMed Web of Science ®Google Scholar
• Griffin , S. P. and Bhagooli , R. 2004 . Measuring antioxidant potential in corals using the FRAP assay . J. Experimental Marine Biology & Ecology. , 302 : 201 – 211 .
   Web of Science ®Google Scholar
• Grosso , N. R. and Guzman , C. A. 1995 . Chemical composition of aboriginal peanut (Arachis hypogaea L.) seeds from Peru . J. Agric. Food Chem. , 43 : 102 – 105 .
   Web of Science ®Google Scholar
• Grosso , N. R. , Nepote , V. and Guzman , C. A. 2000 . Chemical composition of some wild peanut species (Arachis L.) seeds . J. Agric. Food Chem. , 48 : 806 – 809 .
   PubMed Web of Science ®Google Scholar
• Grosso , N. R. , Zygadlo , J. A. , Lamarque , A. L. , Maestri , D. M. and Guzman , C. A. 1997 . Proximate, fatty acid and sterol compositions of aboriginal peanut (Arachis hypogaea L.) seeds from Bolivia . J. Sci. Food Agric. , 73 : 349 – 356 .
   Web of Science ®Google Scholar
• Gu , L. , Kelm , M. A. , Hammerstone , J. F. , Beecher , G. , Holden , J. , Haytowitz , D. and Prior , R. L. 2003 . Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation . J. Agric. Food Chem. , 51 : 7513 – 7521 .
   PubMed Web of Science ®Google Scholar
• Gu , L. , Kelm , M. A. , Hammerstone , J. F. , Beecher , G. , Holden , J. , Haytowitz , D. , Gebhardt , S. and Prior , R. L. 2004 . Concentrations of proanthocyanidins in common foods and estimations of normal consumption . J. Nutr. , 134 : 613 – 617 .
   PubMed Web of Science ®Google Scholar
• Guerrero , J. A. , Lozano , M. L. , Castillo , J. , Benavente-Garcia , O. , Vicente , V. and Rivera , J. 2005 . Flavonoids inhibit platelet function through binding to the thromboxane A2receptor, JTH Abstract . J. Thrombosis and Haemostasis , 3 : 369
   PubMed Web of Science ®Google Scholar
• Hagiwara , A. , Hirose , M. , Takahashi , S. , Ogawa , K. , Shirai , T. and Ito , N. 1991 . Forestomach and kidney carcinogenicity of caffeic acid in F344 rats and C57BL/6N x C3H/HeN F1 mice . Cancer Research. , 51 : 5655 – 5660 .
   PubMed Web of Science ®Google Scholar
• Harrison , K. and Were , L. M. 2006 . Effect of gamma irradiation on total phenolic content yield and antioxidant capacity of almond skin extracts . Food Chemistry , doi:10.1016/j.foodchem.2006.06.034
   Google Scholar
• Havsteen , B. H. 2002 . The biochemistry and medical significance of the flavonoids . Pharmacology and Therpeutics. , 96 : 67 – 202 .
   PubMed Web of Science ®Google Scholar
• Heim , K. E. , Tagliaferro , A. R. and Bobilya , D. J. 2002 . Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships . J. of Nutr. Biochem. , 3 : 572 – 584 .
   Google Scholar
• Hidalgo , F. J. , Alaiz , M. and Zamora , R. 1999 . Effect of pH and temperature on comparative non-enzymatic browning of proteins produced by oxidized lipids and carbohydrates . J. Agric. Food Chem. , 47 : 742 – 747 .
   PubMedGoogle Scholar
• Higgs , J. 2003 . The beneficial role of peanuts in the diet – Part 2 . Nutrition and Food Science. , 33 : 56 – 64 .
   Google Scholar
• Hollman , P. C. H. and Arts , I. C. W. 2000 . Flavonols, flavones and flavanols–nature, occurrence and dietary burden . J. Sci. Food Agric. , 80 : 1081 – 1093 .
   Web of Science ®Google Scholar
• Hu , F. B. , Stampfer , M. J. , Manson , J. E. , Rimm , E. B. , Colditz , G. A. , Rosner , B. A. , Speizer , F. E. , Hennekens , C. H. and Willett , W. C. 1998 . Frequent nut consumption and risk of coronary heart disease in women: prospective cohort study . BMJ. , 317 : 1341 – 1345 .
   PubMed Web of Science ®Google Scholar
• Huang , D. , Ou , B. , Hampsch-Woodill , M. , Flanagan , J. A. and Prior , R. L. 2002 . High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format . J. Agric. Food Chem. , 50 : 4437 – 4444 .
   PubMed Web of Science ®Google Scholar
• Huang , S. C. , Yen , G. C. , Chang , L. W. , Yen , W. J. and Duh , P. D. 2003 . Identification of an antioxidant, ethyl protocatechuate, in peanut seed testa . J. Agric. Food Chem. , 51 : 2380 – 2383 .
   PubMed Web of Science ®Google Scholar
• Hwang , J. Y. , Shue , Y. S. and Chang , H. M. 2001 . Antioxidative activity of roasted and defatted peanut kernels . Food Res. Inter. , 34 : 639 – 647 .
   Web of Science ®Google Scholar
• Ibern-Gomez , M. , Roig-Perez , S. , Lamuela-Raventos , R. M. and Dela Torre-Boronat , M. C. 2000 . Resveratrol and piceid levels in natural and blended peanut butters . J. Agric. Food Chem. , 48 : 6352 – 6354 . (2000)
   PubMed Web of Science ®Google Scholar
• IFIC . 2004 . Background on functional foods, International Food Information Council, (IFIC) Foundation http://ific.org/nutrition/functional/index.cfm[Accessed on 06/14/2005]
   Google Scholar
• IFST . 2005 . http://www.ifst.org/hottop29.htm Phytosterol esters (Plant sterol and stanol esters) [Accessed on 06/09/05]
   Google Scholar
• Jeong , S. M. , Kim , S. Y. , Kim , D. R. , Jo , S. C. , Nam , K. C. , Ahn , D. U. and Lee , S. C. 2004a . Effect of heat treatment on the antioxidant activity of extracts from citrus peels . J. Agric. Food Chem. , 52 : 3389 – 3393 .
   PubMed Web of Science ®Google Scholar
• Jeong , S. M. , Kim , S. Y. , Kim , D. R. , Nam , K. C. , Ahn , D. U. and Lee , S. C. 2004b . Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts . J. Food Sci. , 69 ( 5 ) : 377 – 381 .
   Web of Science ®Google Scholar
• Karakaya , S. 2004 . Bioavailability of phenolic compounds . Crit. Rev. Food Sci. Nutr. , 44 : 453 – 464 .
   PubMed Web of Science ®Google Scholar
• Karchesy , J. J. and Hemingway , R. W. 1986 . Condensed tannins: (4β → 8;2β → O → 7)-linked procyanidins in Arachis hypogoea L . J. Agric. Food Chem. , 34 : 966 – 970 .
   Web of Science ®Google Scholar
• Kim , D. O. and Lee , C. Y. 2004 . Comprehensive study on Vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship . Crit. Rev. Food Sci. Nutr. , 44 : 253 – 273 .
   PubMed Web of Science ®Google Scholar
• Kim , S. Y. , Jeong , S. M. , Park , W. P. , Nam , K. C. , Ahn , D. U. and Lee , S. C. 2006 . Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts . Food Chemistry. , 97 : 472 – 479 .
   Web of Science ®Google Scholar
• Knekt , P. , Kumpulainen , J. , Jarvinen , R. , Rissanen , H. , Heliovaara , M. , Reunanen , A. , Hakulinen , T. and Aromaa , A. 2002 . Flavonoid intake and risk of chronic diseases . Am. J. Clin. Nutr. , 76 : 560 – 568 .
   PubMed Web of Science ®Google Scholar
• Koehler , P. E. and Song , L. H. Changes in phytosterols of peanuts during maturation . 2002 Annual Meeting and Food Expos . Anaheim, California. Abst# 61D-23
   Google Scholar
• Koleva , I. I. , van Beek , T. A. , Linssen , J. P. H. , de Groot , A. and Evstatieva , L. N. 2002 . Screening of plant extracts for antioxidant activity: a comparative study on three testing methods . Phytochemical Analysis , 13 : 8 – 17 .
   PubMed Web of Science ®Google Scholar
• Kornsteiner , M. , Wagner , K. H. and Elmadfa , I. 2006 . Tocopherols and total phenolics in 10 different nut types . Food Chemistry , 98 : 381 – 387 .
   Web of Science ®Google Scholar
• Kris-Etherton , P. M. , Hecker , K. D. , Bonanome , A. , Coval , S. M. , Binkoski , A. E. , Hilpert , K. F. , Griel , A. E. and Etherton , T. D. 2002 . Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancers . Am. J. Med. , 113 ( 9B ) : 71S – 88S .
   PubMed Web of Science ®Google Scholar
• Kris-Etherton , P. M. , Yu-Poth , S. , Sabate , J. , Ratcliffe , H. E. , Zhao , G. and Etherton , T. D. 1999 . Nuts and their bioactive constituents: effects on serum lipids and other factors that affect disease risk . Am. J. Clin. Nutr. , 70 ( suppl ) : 504S – 511S .
   PubMedGoogle Scholar
• Kris-Etherton , P. M. , Zhao , G. , Binkoski , A. E. , Coval , S. M. and Etherton , T. D. 2001 . The effect of nuts on coronary heart disease risk . Nutr. Rev. , 59 ( 4 ) : 103 – 111 .
   PubMed Web of Science ®Google Scholar
• Kroon , P. and Williamson , G. 2005 . Polyphenols: dietary components with established benefits to health? . J. Sci. Food Agric. , 85 : 1239 – 1240 .
   Web of Science ®Google Scholar
• Ku , K. L. , Chang , P. S. , Cheng , Y. C. and Lien , C. Y. 2005 . Production of stilbenoids from the callus of Arachis hypogaea: A novel source of the anticancer compound piceatannol . J. Agric. Food Chem. , 53 : 3877 – 3881 .
   PubMed Web of Science ®Google Scholar
• Kuo , J. M. , Yeh , D. B. and Pan , B. S. 1999 . Rapid photometric assay evaluating antioxidant activity in edible plant material . J. Agric. Food Chem. , 47 : 3206 – 3209 .
   PubMed Web of Science ®Google Scholar
• Lambert , J. D. , Hong , J. , Yang , G. , Liao , J. and Yang , C. S. 2005 . Inhibition of carcinogenesis by polyphenols: evidence from laboratory investigations . Am. J. Clin. Nutr. , 81 ( suppl ) : 284S – 291S .
   PubMedGoogle Scholar
• Lazarus , S. A. , Adamson , G. E. , Hammerstone , J. F. and Schmitz , H. H. 1999 . High performance liquid chromatography/Mass spectrometry analysis of proanthocyanidins in foods and beverages . J. Agric. Food Chem. , 47 : 3693 – 3701 .
   PubMed Web of Science ®Google Scholar
• Lee , S. C. , Jeong , S. M. , Kim , S. Y. , Park , H. R. , Nam , K. C. and Ahn , D. U. 2006 . Effect of far-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls . Food Chemistry , 94 ( 4 ) : 489 – 493 .
   Web of Science ®Google Scholar
• Lee , S. C. , Kim , J. H. , Jeong , S. M. , Kim , D. R. , Ha , J. U. , Nam , K. C. and Ahn , D. U. 2003 . Effect of far-infrared radiation on the antioxidant activity of rice hulls . J. Agric. Food Chem. , 51 : 4400 – 4403 .
   PubMed Web of Science ®Google Scholar
• Lee , S. S. , Lee , S. M. , Kim , M. , Chun , J. , Cheong , Y. K. and Lee , J. 2004 . Analysis of trans-resveratrol in peanuts and peanut butters consumed in Korea . Food Res. Inter. , 37 : 247 – 251 .
   Web of Science ®Google Scholar
• Liu , C. T. , Wu , C. Y. , Weng , Y. M. and Tseng , C. Y. 2005 . Ultrasound-assisted extraction methodology as a tool to improve the antioxidant properties of herbal drug Xiao-chia-hu-tang . J. Ethnopharmacology. , 99 : 293 – 300 .
   PubMed Web of Science ®Google Scholar
• Lou , H. , Yamazaki , Y. , Sasaki , T. , Uchida , M. , Tanaka , H. and Oka , S. 1999 . A-type proanthocyanidins from peanut skins . Phytochemistry. , 51 : 297 – 308 .
   Web of Science ®Google Scholar
• Lou , H. , Yuan , H. , Ma , B. , Ren , D. , Ji , M. and Oka , S. 2004 . Polyphenols from peanut skins and their free radical-scavenging effects . Phytochemistry. , 65 : 2391 – 2399 .
   PubMed Web of Science ®Google Scholar
• Lou , H. , Yuan , H. , Yamazaki , Y. , Sasaki , T. and Oka , S. 2001 . Alkaloids and flavonoids from peanut skins . Planta Medica. , 67 : 345 – 349 .
   PubMed Web of Science ®Google Scholar
• Louis , R. 1999 . Masquelier's OPC aids heart and immune system . Well Being Journal , 8 : 1 – 3 . http://www.wellbeingjournal.com/opc.htm[Accessed 12/17/2006]
   Google Scholar
• Lu , Y. and Foo , L. Y. 1999 . The polyphenols constituents of grape pomace . Food Chemistry. , 65 : 1 – 8 .
   Web of Science ®Google Scholar
• Maguire , L. S. , O'Sullivan , S. M. , Galvin , K. , O'Connor , T. P. and O'Brien , N. M. 2004 . Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut . Int. J. Food Sci. Nutr. , 55 : 171 – 178 .
   PubMed Web of Science ®Google Scholar
• Manach , C. , Scalbert , A. , Morand , C. , Remesy , C. and Jimenez , L. 2004 . Polyphenols: food sources and bioavailability . Am. J. Clin. Nutr. , 79 : 727 – 747 .
   PubMed Web of Science ®Google Scholar
• Manach , C. , Williamson , G. , Morand , C. , Scalbert , A. and Remesy , C. 2005 . Bioavailability and bioefficiency of polyphenols in humans. I. Review of 97 bioavailability studies . Am. J. Clin. Nutr. , 81 ( suppl ) : 230S – 242S .
   PubMed Web of Science ®Google Scholar
• Mason , T. J. 1998 . “ Power ultrasound in food processing – the way forward ” . In Ultrasound in Food Processing , Edited by: Povey , M. J.W. and Mason , T. J. 105 – 126 . London : Blackie Academic & Professional .
   Google Scholar
• Mastrocola , D. and Munari , M. 2000 . Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage . J. Agric. Food Chem. , 48 : 3555 – 3559 .
   PubMed Web of Science ®Google Scholar
• Mazur , W. 1998 . Phytoestrogen content in foods . Bailliere's Clinical Endocrinology and Metabolism. , 12 : 729 – 742 .
   PubMed Web of Science ®Google Scholar
• Mazur , W. M. , Dukem , J. A. , Wahala , K. , Rasku , S. and Adlercreutz , H. 1998 . Isoflavonoids and lignans in legumes: Nutritional and health aspects in humans . Nutr. Biochem. , 9 : 193 – 200 .
   Web of Science ®Google Scholar
• Moreno , D. A. , Nebojsa , I. , Poulev , A. and Raskin , I. 2006 . Effects of Arachis hypogaea nutshell extract on lipid metabolic enzymes and obesity parameters . Life Sciences. , 78 : 2797 – 2803 .
   PubMed Web of Science ®Google Scholar
• Moure , A. , Cruz , J. M. , Franco , D. , Dominguez , J. M. , Sineiro , J. , Dominguez , H. , Nunez , M. J. and Parajo , J. C. 2001 . Natural antioxidants from residual sources . Food Chemistry. , 72 : 145 – 171 .
   Web of Science ®Google Scholar
• Namiki , M. , Yamashita , K. and Osawa , T. 1993 . “ Food-related antioxidants and their activities in vivo ” . In Active Oxygens, Lipid Peroxides and Antioxidants , Edited by: Yagi , K. 319 – 332 . Boca Raton : CRC Press .
   Google Scholar
• Nepote , V. , Grosso , N. R. and Guzman , C. A. 2000 . Antioxidant activity of methanolic extracts from peanut skin . Molecules , 5 ( 3 ) : 487 – 488 .
   Google Scholar
• Nepote , V. , Grosso , N. R. and Guzman , C. A. 2002 . Extraction of antioxidant components from peanut skins . Grasas y Aceites. , 53 ( 4 ) : 391 – 395 . Available: http://web5.silverplatter.com/webspirs/showFullRecordContent.ws[Accessed 10/3/2003]
   Web of Science ®Google Scholar
• Nepote , V. , Grosso , N. R. and Guzman , C. A. 2004a . Radical scavenging activity of extracts of Argentine peanut skins (Arachis hypogaea) in relation to its trans-resveratrol content . J. Argentine Chem. Soc. , 92 : 41 – 49 .
   Google Scholar
• Nepote , V. , Grosso , N. R. and Guzman , C. A. 2005 . Optimization of extraction of phenolic antioxidants from peanut skins . J. Sci. Food Agric. , 85 : 33 – 38 .
   Google Scholar
• Nepote , V. , Mestrallet , M. G. and Grosso , N. R. 2004b . Natural antioxidant effect from peanut skins in honey-roasted peanuts . J. Food Sci. , 69 : S295 – S300 .
   Google Scholar
• Normen , A. L. , Brants , H. A. M. , Voorrips , L. E. , Andersson , H. A. , van den Brandt , P. A. and Goldbohm , R. A. 2001 . Plant sterol intakes and colorectal cancer risk in the Netherlands: Cohort study on diet and cancer . Am. J. Clin. Nutr. , 74 : 141 – 148 .
   PubMed Web of Science ®Google Scholar
• O'Connell , J. E. and Fox , P. F. 2001 . Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review . International Dairy Journal. , 11 : 103 – 120 .
   Web of Science ®Google Scholar
• O'Keefe , S. F. and Wang , H. 2006 . Effects of peanut skin extract on quality and storage stability of beef products . Meat Science. , 73 : 278 – 286 .
   PubMed Web of Science ®Google Scholar
• O'Keefe , S. F. , Felton , D. O. and Reed , K. A. Antioxidant effects of peanut skin and hull extracts . 2003 IFT Annual Meeting . Abst#29B-8
   Google Scholar
• Obon , J. M. , Castellar , M. R. , Cascales , J. A. and Fernandez-Lopez , J. A. 2005 . Assessment of the TEAC method for determining the antioxidant capacity of synthetic red food colorants . Food Res. Inter. , 38 ( 8-9 ) : 843 – 845 .
   Web of Science ®Google Scholar
• Ohr , L. M. 2003 . Fats for healthy living . Food Technology , 57 ( 7 ) : 91 – 96 .
   Google Scholar
• http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl Oil, peanut, salad or cooking. USDA Nutrient database for standard reference, Release 19 [Accessed 1/31/2007]
   Google Scholar
• Olas , B. and Wachowicz , B. 2002 . Resveratrol and vitamin C as antioxidants in blood platelets . Thrombosis Research. , 106 : 143 – 148 .
   PubMed Web of Science ®Google Scholar
• Peanut Institute . 2000 . Peanuts contain a phytosterol thought to inhibit cancer and help the heart http://www.peanut-institute.org/06-29-00_Phytosterol_PR.html[Accessed on 6/9/2005]
   Google Scholar
• http://www.nal.usda.gov/fnic/foodcomp Peanuts, all types, dry roasted, without salt. USDA Nutrient database for standard reference, Release 19 [Accessed 1/31/2007]
   Google Scholar
• Pendse , R. , Rao , A. V. R. and Venkataraman , K. 1973 . 5,7-dihydroxychromone from Arachis hypogoea shells . Phytochemistry. , 12 : 2033 – 2034 .
   Google Scholar
• Pennington , J. A. T. 2002 . Food composition databases for bioactive food components . J. of Food Composition and Analysis. , 15 : 419 – 434 .
   Web of Science ®Google Scholar
• Percival , M. 1997 . Phytonutrients and detoxification . Clinical Nutrition Insights , 5 ( 2 ) : 1 – 4 .
   Google Scholar
• Peschel , W. , Sanchez-Rabaneda , F. , Diekmann , W. , Plescher , A. , Gartzia , I. , Jimenez , D. , Lamuela-Raventos , R. , Buxaderas , S. and Codina , C. 2006 . An industrial approach in the search of natural antioxidants from vegetable and fruit wastes . Food Chemistrys. , 97 : 137 – 150 .
   Web of Science ®Google Scholar
• Pietta , P. G. 2000 . Flavonoids as antioxidants . J. Nat. Prod. , 63 : 1035 – 1042 .
   PubMed Web of Science ®Google Scholar
• Pignatelli , P. , Pulcinelli , F. M. , Celestini , A. , Lenti , L. , Ghiselli , A. , Gazzaniga , P. P. and Violi , F. 2000 . The flavonoids quercetin and catechin synergistically inhibit platelet function by antagonizing the intracellular production of hydrogen peroxide . Am. J. Clin. Nutr. , 72 : 1150 – 1155 .
   PubMed Web of Science ®Google Scholar
• Piironen , V. , Lindsay , D. G. , Miettinen , T. A. , Tovio , J. and Lampi , A. M. 2000 . Plant sterols: biosynthesis, biological function and their importance to human nutrition . J. Sci. Food Agric. , 80 : 939 – 966 .
   Web of Science ®Google Scholar
• Pratt , D. E. and Miller , E. E. 1984 . A flavonoid antioxidant in Spanish peanuts . JAOCS. , 61 : 1064 – 1067 .
   Web of Science ®Google Scholar
• Prior , R. L. and Cao , G. 1999 . In vivo total antioxidant capacity: Comparison of different analytical methods . Free Radical Biology and Medicine , 27 ( 11–12 ) : 1173 – 1181 .
   PubMedGoogle Scholar
• Prior , R. L. and Gu , L. 2005 . Occurrence and biological significance of proanthocyanidins in the American diet . Phytochemistry. , 66 ( 18 ) : 2264 – 2280 .
   PubMed Web of Science ®Google Scholar
• Prior , R. L. , Hoang , H. , Gu , L. , Wu , S. , Bacchiocca , M. , Howard , L. , Hampsch-Woodill , M. , Huang , D. , Ou , B. and Jacob , R. 2003 . Assays for hydrophilic and lipophilic antioxidant capacity (oxygen absorbance capacity (ORACFL)) of plasma and other biological and food samples . J. Agric. Food Chem. , 51 : 3273 – 3279 .
   PubMed Web of Science ®Google Scholar
• Prior , R. L. , Wu , X. and Schaich , K. 2005 . Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements . J. Agric. Food Chem. , 53 : 4290 – 4302 .
   PubMed Web of Science ®Google Scholar
• Rajalakshmi , D. and Narasimhan , S. 1996 . “ Food antioxidants: Sources and methods of evaluation ” . In Food Antioxidants: Technological, Toxicological, and Health Perspectives , Edited by: Madhavi , D. L. 65 – 148 . New York : Marcel Dekker, Inc. .
   Google Scholar
• Rasmussen , S. E. , Frederiksen , H. , Krogholm , K. S. and Poulsen , L. 2005 . Dietary proanthocyanidins: Occurrence, dietary intake, bioavailability, and protection against cardiovascular disease . Mol. Nutr. Food Res. , 49 : 159 – 174 .
   PubMed Web of Science ®Google Scholar
• Re , R. , Pellegrini , N. , Proteggente , A. , Pannala , A. , Yang , M. and Rice-Evans , C. 1999 . Antioxidant activity applying an improved ABTS radical cation decolorization assay . Free Radical Biology and Medicine , 26 ( 9–10 ) : 1231 – 1237 .
   PubMed Web of Science ®Google Scholar
• Rehman , Z. U. 2003 . Evaluation of antioxidant activity of methanolic extract from peanut hulls in fried potato chips . Plant Foods for Human Nutrition. , 58 : 75 – 83 .
   PubMedGoogle Scholar
• Ren , W. , Qiao , Z. , Wang , H. , Zhu , L. and Zhang , L. 2003 . Flavonoids: promising anticancer agents . Medicinal Res. Rev. , 23 ( 4 ) : 519 – 534 .
   PubMed Web of Science ®Google Scholar
• Rice-Evans , C. A. , Miller , N. J. and Paganga , G. 1997 . Antioxidant properties of phenolic compounds . Trends in Plant Science. , 2 ( 4 ) : 152 – 159 .
   Web of Science ®Google Scholar
• Robbins , R. J. 2003 . Phenolic acids in foods: An overview of analytical methodology . J. Agric. Food Chem. , 51 : 2866 – 2887 .
   PubMed Web of Science ®Google Scholar
• Rudolf , J. L. and Resurreccion , A. V. A. 2006 . Elicitation of resveratrol in peanut kernels by application of abiotic stresses . J. Agric. Food Chem. , 53 : 10186 – 10192 .
   Web of Science ®Google Scholar
• Rudolf , J. L. and Resurreccion , A. V. A. 2007 . Optimization of trans-resveratrol concentration and sensory properties of peanut kernels by slicing and ultrasound treatment, using response surface methodology . J. Food Sci. , 72 : 5450 – 5462 .
   Google Scholar
• Sampson , L. , Rimm , E. , Hollman , P. C. H. , de Vries , J. H. M. and Katan , M. B. 2002 . Flavonol and flavone intakes in US health professionals . J. Am. Diet. Assoc. , 102 : 1414 – 1420 .
   PubMed Web of Science ®Google Scholar
• Sanders , T. H. and Mixon , A. C. 1979 . Effect of peanut tannins on percent seed colonization and in vitro growth by Aspergillus parasiticus . Mycopathologia , 66 : 169 – 173 . http://www.springerlink.com[Accessed on 5/4/2006]
   PubMed Web of Science ®Google Scholar
• Sanders , T. H. , McMichael , R. W. and Hendrix , K. W. 2000 . Occurrence of resveratrol in edible peanuts . J. Agric. Food Chem. , 48 : 1243 – 1246 .
   PubMed Web of Science ®Google Scholar
• Sang , S. , Lapsley , K. , Jeong , W. S. , Lachance , P. A. , Ho , C. T. and Rosen , R. T. 2002 . Antioxidative phenolic compounds isolated from almond skins (Prunus amygdalus Batsch) . J. Agric. Food Chem. , 50 : 2459 – 2463 .
   PubMed Web of Science ®Google Scholar
• Scalbert , A. and Williamson , G. 2000 . Dietary intake and bioavailability of polyphenols . J. Nutr. , 130 : 2073S – 2085S .
   PubMed Web of Science ®Google Scholar
• Scalbert , A. , Johnson , I. T. and Saltmarsh , M. 2005 . Polyphenols: antioxidants and beyond . Am. J. Clin. Nutr. , 81 ( suppl ) : 215S – 217S .
   PubMed Web of Science ®Google Scholar
• Seo , A. and Morr , C. V. 1985 . Activated carbon and ion exchange treatments for removing phenolics and phytate from peanut protein products . J. Food Sci. , 50 : 262 – 263 .
   Google Scholar
• Seo , S. J. , Lee , S. S. , Chun , J. , Lee , H. B. and Lee , J. Optimization for the post-harvest induction of trans-resveratrol in raw peanuts . 2005 IFT Annual Meeting . New Orleans, Louisiana. pp. 15 – 20 . Abst# 99B-31
   Google Scholar
• Shi , J. , Nawaz , H. , Pohorly , J. , Mittal , G. , Kakuda , Y. and Jiang , Y. 2005 . Extraction of polyphenolics from plant material for functional foods – Engineering and technology . Food Rev. Inter. , 21 : 139 – 166 .
   Web of Science ®Google Scholar
• Silva , G. L. , Lee , I. K. and Kinghorn , A. D. 1998 . “ Special problems with the extraction of plants ” . In Natural Products Isolation:Methods in Biotechnology 4 , Edited by: Cannell , R. J.P. 343 – 347 . Totowa, NJ : Humana Press .
   Google Scholar
• Singleton , V. L. 1985 . This week's citation classic . ISI Current Contents , 48 : 18
   Google Scholar
• Singleton , V. L. , Orthofer , R. and Lamuela-Raventos , R. M. 1999 . Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent . Methods in Enzymology. , 299 : 152 – 178 .
   Web of Science ®Google Scholar
• Siriwardhana , S. S. K. W. and Shahidi , F. 2002 . Antiradical activity of extracts of almond and its by-products . JAOCS. , 79 : 903 – 908 . JAOCS Abstracts, Paper no. J10157
   Web of Science ®Google Scholar
• Sobolev , V. S. and Cole , R. J. 1999 . Trans-Resveratrol content in commercial peanuts and peanut products . J. Agric. Food Chem. , 47 : 1435 – 1439 .
   PubMed Web of Science ®Google Scholar
• Sobolev , V. S. and Horn , B. W. Phytoalexin production by the peanut plant at early stages of development . Proceedings of the 3rd Fungal Genomics, 4th Fumonisin, and 16th Aflatoxin Elimination Workshops . October 13–15 , Savannah, Georgia.
   Google Scholar
• Sobolev , V. S. and Cole , R. J. 2003 . Note on utilization of peanut seed testa . J. Sci. Food Agri. , 84 : 105 – 111 .
   Google Scholar
• Stevanato , R. , Fabris , S. and Momo , F. 2004 . New enzymatic method for the determination of total phenolic content in tea and wine . J. Agric. Food Chem. , 52 : 6287 – 6293 .
   PubMed Web of Science ®Google Scholar
• Suszkiw , J. 1999 . Activated carbons in a nutshell . Agri. Res. , 9 : 14 – 16 .
   Google Scholar
• Talcott , S. T. , Duncan , C. E. , Pozo-Insfran , D. D. and Gorbet , D. W. 2005a . Polyphenolic and antioxidant changes during storage of normal, mid, and high oleic acid peanuts . Food Chemistry. , 89 : 77 – 84 .
   Web of Science ®Google Scholar
• Talcott , S. T. , Passeretti , S. , Duncan , C. E. and Gorbet , D. W. 2005b . Polyphenolic content and sensory properties of normal and high oleic acid peanuts . Food Chemistry. , 90 : 379 – 388 .
   Web of Science ®Google Scholar
• Tokusoglu , O. , Unal , M. K. and Yemis , F. 2005 . Determination of the phytoalexins resveratrol (3,5,4′-trihydroxystilbene) in peanuts and pistachios by high-performance liquid chromatographic diode array (HPLC-DAD) and gas chromatography-mass spectrometry (GC-MS) . J. Agric. Food Chem. , 53 : 5003 – 5009 .
   PubMed Web of Science ®Google Scholar
• Tomas-Barberan , F. A. and Clifford , M. N. 2000a . Dietary hydroxybenzoic acid derivatives–nature, occurrence and dietary burden . J. Sci. Food Agric. , 80 : 1024 – 1032 .
   Web of Science ®Google Scholar
• Tomas-Barberan , F. A. and Clifford , M. N. 2000b . Flavanones, chalcones and dihydrochalcones–nature, occurrence and dietary burden . J. Sci. Food Agric. , 80 : 1073 – 1080 .
   Web of Science ®Google Scholar
• http://www.ars.usda.gov/nutrientdata USDA Database for the flavonoid content of selected foods, Release 2.1. Nutrient Data Laboratory [Accessed 1/31/2007]
   Google Scholar
• USDA-ARS, National Programs Quality and Utilization of Agricultural Products . 2003 . http://www.ars.usda.gov/research/programs/programs.htm Action Plan. ARS-USDA Home Page [Accessed 06/14/2005]
   Google Scholar
• Verstraeten , S. V. , Hammerstone , J. F. , Keen , C. L. , Fraga , C. G. and Oteiza , P. I. 2005 . Antioxidant and membrane effects of procyanidins dimers and trimers isolated from peanut and cocoa . J. Agric. Food Chem. , 53 : 5041 – 5048 .
   PubMed Web of Science ®Google Scholar
• Vita , J. A. 2005 . Polyphenols and cardiovascular disease: effects on endothelial and platelet function . Am. J. Clin. Nutr. , 81 ( suppl ) : 292S – 297S .
   PubMed Web of Science ®Google Scholar
• Waksmundzka-Hajnos , M. , Petruczynik , A. , Dragan , A. , Wianowska , D. and Dawidowicz , A. L. 2004 . Effect of extraction method on the yield of Furanocoumarins from fruits of Archangelica officinalis Hoffm . Phytochemical Analysis , 15 : 313 – 319 .
   PubMed Web of Science ®Google Scholar
• Wang , C. C. , Chu , C. Y. , Chu , K. O. , Choy , K. W. , Khaw , K. S. , Rogers , M. S. and Pang , C. P. 2004 . Trolox-equivalent antioxidant capacity assay versus oxygen radical absorbance capacity assay in plasma . Clin. Chem. , 50 ( 5 ) : 952 – 954 .
   PubMed Web of Science ®Google Scholar
• Wang , K. H. , Lai , Y. H. , Chang , J. C. , Ko , T. F. , Shyu , S. L. and Chiou , R. Y. Y. 2005 . Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable . J. Agric. Food Chem. , 53 : 242 – 246 .
   PubMed Web of Science ®Google Scholar
• Wu , X. , Beecher , G. R. , Holden , J. M. , Haytowitz , D. B. , Gebhardt , S. E. and Prior , R. L. 2004a . Lipophilic and hydrophilic antioxidant capacities of common foods in the United States . J. Agric. Food Chem. , 52 : 4026 – 4037 .
   PubMed Web of Science ®Google Scholar
• Wu , X. , Gu , L. , Holden , J. , Haytowitz , D. B. , Gebhardt , S. E. , Beecher , G. and Prior , R. L. 2004b . Development of a database for total antioxidant capacity in foods: a preliminary study . J. Food Composition and Analysis , 17 : 407 – 422 .
   Web of Science ®Google Scholar
• Yamaguchi , F. , Yoshimura , Y. , Nakazawa , H. and Ariga , T. 1999 . Free radical scavenging activity of grape seed extract and antioxidants by electron spin resonance spectrometry in an H2O2/NaOH/DMSO system . J. Agric. Food Chem. , 47 ( 7 ) : 2544 – 2548 .
   PubMed Web of Science ®Google Scholar
• Yanagimoto , K. , Lee , K. G. , Ochi , H. and Shibamoto , T. 2002 . Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction . J. Agric. Food Chem. , 50 : 5480 – 5484 .
   PubMed Web of Science ®Google Scholar
• Yang , C. S. , Landau , J. M. , Huang , M. T. and Newmark , H. L. 2001 . Inhibition of carcinogenesis by dietary polyphenolic compounds . Annu. Rev. Nutr. , 21 : 381 – 406 .
   PubMed Web of Science ®Google Scholar
• Yang , J. , Halim , L. and Liu , R. H. Antioxidant and antiproliferative activities of common nuts . 2005 IFT Annual Meeting . July 15-20 , New Orleans, Louisiana. Abst# 35–5
   Google Scholar
• Yao , L. H. , Jiang , Y. M. , Shi , J. , Tomas-Barberan , F. A. , Datta , N. , Singanusong , R. and Chen , S. S. 2004 . Flavonoids in food and their health benefits . Plant Foods for Human Nutrition. , 59 : 113 – 122 .
   PubMed Web of Science ®Google Scholar
• Ye , L. , Koehler , P. E. and Eitenmiller , R. R. Sterol content of peanuts, pecans and peanut products . 2000 IFT Annual Meeting . Abst# 14B-45
   Google Scholar
• Yen , G. C. and Chuang , D. Y. 2000 . Antioxidant properties of water extracts from Cassia tora L. in relation to the degree of roasting . J. Agric. Food Chem. , 48 : 2760 – 2765 . (2000)
   PubMed Web of Science ®Google Scholar
• Yen , G. C. and Duh , P. D. 1993 . Antioxidative properties of methanolic extracts from peanut hulls . JAOCS. , 70 : 383 – 386 .
   Web of Science ®Google Scholar
• Yen , G. C. and Duh , P. D. 1994 . Scavenging effect of methanolic extracts of peanut hulls on free-radical and active-oxygen species . J. Agric. Food Chem. , 42 : 629 – 632 .
   Web of Science ®Google Scholar
• Yen , G. C. and Duh , P. D. 1995 . Antioxidative activity of methanolic extracts of peanut hulls from various cultivars . JAOCS Abstracts , 72 : 1065 – 1067 .
   Web of Science ®Google Scholar
• Yen , G. C. and Hsieh , C. L. 2002 . Inhibitory effects of Du-zhong (Eucommia ulmoides Oliv.) against low-density lipoprotein oxidative modification . Food Chemistry. , 77 : 449 – 456 .
   Web of Science ®Google Scholar
• Yen , G. C. , Duh , P. D. and Tsai , C. L. 1993 . Relationship between antioxidant activity and maturity of peanut hulls . J. Agric. Food Chem. , 41 : 67 – 70 .
   Web of Science ®Google Scholar
• Yen , W. J. , Chang , L. W. and Duh , P. D. 2005 . Antioxidant activity of peanut seed testa and its antioxidative component, ethyl protocatechuate . Lebensm.-Wiss. u.-Technol. , 38 : 193 – 200 .
   Web of Science ®Google Scholar
• Yilmaz , Y. and Toledo , R. 2005 . Antioxidant activity of water-soluble Maillard reaction products . Food Chemistry , 93 : 273 – 278 .
   Web of Science ®Google Scholar
• Yu , J. , Ahmedna , M. and Goktepe , I. 2005 . Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics . Food Chemistry , 90 : 199 – 206 .
   Web of Science ®Google Scholar
• Yu , J. , Ahmedna , M. , Goktepe , I. and Dai , J. 2006 . Peanut skin procyanidins: Composition and antioxidant activities as affected by processing . J. of Food Composition and Analysis. , 19 : 364 – 371 .
   Web of Science ®Google Scholar