Peanuts contain a compound that may help reduce the risks of cancer and heart disease, according to a study by scientists at the US Department of Agriculture. The report says peanuts are a rich source of resveratrol, which is also contained in red wine and grapes.
Resveratrol is one of a class of compounds called phytoalexins, which in red wine has been associated with reduced cardiovascular disease and has been credited for the "French Paradox," the relatively low rate of heart disease among the French despite a high-fat diet. The resveratol content in peanuts are concentrated in both the kernel and skin. The researchers noted that it is not yet known how resveratrol functions as a healthful factor in food, although some research has shown that resveratrol can inhibit the build-up of platelets in blood vessels. It is also an antioxidant which can reduce the oxidation of LDL, or "bad cholesterol."
Although peanuts have been considered a high-fat food, the Peanut Institute noted in response to the study that peanuts are a good source of vitamin E, fiber, folic acid, thiamin, niacin, copper, manganese, phosphorous, magnesium, and zinc. "W always felt that peanuts were a powerhouse of nutrients. Now we are excited by having the USDA research team quantify this information on resveratrol for the first time," said Jeff Johnson, then president of the Peanut Institute.
Published by Teresita C. Tayanes on October 10, 2007 11:01 PM
