Boiled peanuts pack big antioxidant punch

Oct 26, 2007
Boiled peanuts pack big antioxidant punch
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. In the Oct. 31 issue of ACS' Journal of Agricultural and Food Chemistry, 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.

Source: ACS

Explore further: Alabama man claims penis mistakenly amputated

add to favorites email to friend print save as pdf

Related Stories

Measuring the number of protein molecules inside cells

24 minutes ago

The identification of the genes and proteins involved in a biological process, as well as the way they interact, are essential for the understanding of that process. However, often little is known about the ...

NASA sees super typhoon Rammasun eyeing landfall

9 minutes ago

Imagery from NASA's Aqua satellite captured a wide-eyed Typhoon Rammasun as it was making landfall in northern Hainan Island, China early on July 18. A rainfall analysis using another NASA satellite showed ...

Recommended for you

User comments : 0