Functional components in peanuts

CRSP:   |  Region:   |  Topic: ,   |  Database:

M.L.dL. Francisco; A.V.A Resurreccion

Type of Document:
Scholarly Article


Critical Reviews in Food Science and Nutrition

Date of Publication:

Place of Publication:
Not Available


Abstract: 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.

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