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Review
. 2016 Jan;53(1):31-41.
doi: 10.1007/s13197-015-2007-9. Epub 2015 Sep 19.

Peanuts as functional food: a review

Shalini S Arya  1 , Akshata R Salve  1 , S Chauhan  1
Affiliations
Review

Peanuts as functional food: a review

Shalini S Arya et al. J Food Sci Technol. 2016 Jan.

Erratum in

Abstract

Peanut is an important crop grown worldwide. Commercially it is used mainly for oil production but apart from oil, the by-products of peanut contains many other functional compounds like proteins, fibers, polyphenols, antioxidants, vitamins and minerals which can be added as a functional ingredient into many processed foods. Recently it has also revealed that peanuts are excellent source of compounds like resveratrol, phenolic acids, flavonoids and phytosterols that block the absorption of cholesterol from diet. It is also a good source of Co-enzyme Q10 and contains all the 20 amino acids with highest amount of arginine. These bioactive compounds have been recognized for having disease preventive properties and are thought to promote longevity. The processing methods like roasting and boiling have shown increase in the concentration of these bioactive compounds. In the present paper an overview on peanut bioactive constituents and their health benefits are presented.

Keywords: Functional ingredients; Health benefits; Peanut.

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Figures

Fig. 1
Fig. 1
Fat Profile of Peanuts. Source: Modified figure from American Journal of Clinical Nutrition,1999
Fig. 2
Fig. 2
Total Protein in Various Grains and Legumes Per Half Cup. Source: Modified figure from American Journal of Clinical Nutrition,1999
Fig. 3
Fig. 3
Resveratrol (3,5,4′-trihydroxystilbene). Source: Sarfaraz S BSE and Arora R MD (2009)
See this image and copyright information in PMC

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