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Peanuts as functional food: a review

Journal of Food Science and Technology volume 53, pages 31–41 (2016)Cite this article

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.

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  1. Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg Matunga, Mumbai, 400 019, India

    Shalini S. Arya, Akshata R. Salve & S. Chauhan

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  2. Akshata R. Salve
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Arya, S.S., Salve, A.R. & Chauhan, S. Peanuts as functional food: a review. J Food Sci Technol 53, 31–41 (2016). https://doi.org/10.1007/s13197-015-2007-9

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