Occurrence of resveratrol in edible peanuts.

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Summary

Analytical methods were adapted to isolate, identify, and quantify resveratrol in several cultivars of peanuts, indicating a range of 0.02-1.79 microg/g of peanut compared to 0.6-8.0microg/mL in red wines.

Type
article
Published
2000-03-16
Cited by
401
References
20

Keywords

Arachis hypogaea, Resveratrol, Wine, Phytoalexin, Cultivar

References

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