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Boiled Peanuts Pack Big Antioxidant Punch

Date:
November 1, 2007
Source:
American Chemical Society
Summary:
Boiled peanuts, a regional treat from the southern United States, may be as healthy as they are delicious. Scientists report that boiling these legumes imbues them with more antioxidants than roasted peanuts or peanut butter.

Boiled peanuts (shown) contain more antioxidants than roasted or raw peanuts.
Credit: Courtesy of Lloyd Walker, Alabama A&M University.

Boiled peanuts, a regional treat from the southern United States, may be as healthy as they are delicious. Alabama scientists report that boiling these legumes imbues them with more antioxidants than roasted peanuts or peanut butter.

Peanuts are usually consumed as processed products, mainly as peanut butter and roasted nuts. Studies have shown that peanuts contain powerful antioxidants called isoflavones which may reduce the risk of cancer, diabetes and coronary heart diseases. Although the effect of processing on the isoflavone content of legumes has been extensively studied, there has never been such a study on peanuts.

Lloyd Walker and colleagues evaluated the effect of boiling and oil- and dry-roasting on peanuts. They found that boiled peanuts - South Carolina's official snack food - contained up to four times more isoflavones than raw peanuts or oil- and dry-roasted ones.

The study "Changes in the Phytochemical Composition and profile of Raw, Boiled, and Roasted Peanuts" is published in the Oct. 31 issue of ACS' Journal of Agricultural and Food Chemistry.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Cite This Page:

American Chemical Society. "Boiled Peanuts Pack Big Antioxidant Punch." ScienceDaily. ScienceDaily, 1 November 2007. <www.sciencedaily.com/releases/2007/10/071029111414.htm>.
American Chemical Society. (2007, November 1). Boiled Peanuts Pack Big Antioxidant Punch. ScienceDaily. Retrieved August 23, 2014 from www.sciencedaily.com/releases/2007/10/071029111414.htm
American Chemical Society. "Boiled Peanuts Pack Big Antioxidant Punch." ScienceDaily. www.sciencedaily.com/releases/2007/10/071029111414.htm (accessed August 23, 2014).

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