The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Occurrence of Resveratrol in Edible Peanuts
Abstract
Resveratrol has been associated with reduced cardiovascular disease and reduced cancer risk. This phytoalexin has been reported in a number of plant species, including grapes, and may be one of the compounds responsible for the health benefits of red wine. Analytical methods for measuring resveratrol in wine and peanuts were adapted to isolate, identify, and quantify resveratrol in several cultivars of peanuts. Aqueous ethanol (80% v/v) extracts from peanuts without seed coats were purified over alumina/silica gel columns and analyzed by reversed phase HPLC using a C-18 column. Peanuts from each market type, Virginia, runner, and Spanish, produced in four different locations contained from 0.03 to 0.14 microg of resveratrol/g. Seed coats from runner and Virginia types contained approximately 0.65 microg/g of seed coat, which is equivalent to <0.04 microg/seed. Quantitative analysis of 15 cultivars representing 3 peanut market types, which had been cold stored for up to 3 years, indicated a range of 0.02-1.79 microg/g of peanut compared to 0.6-8.0 microg/mL in red wines.
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Cites
Cancer chemopreventive activity of resveratrol, a natural product derived from grapes
Jang, M., Cai, L., Udeani, G. O., Slowing, K. V., Thomas, C. F., Beecher, C. W. W., Fong, H. H. S., Farnsworth, N. R., Kinghorn, A. D., Mehta, R. G., et al. (1997) · Science · doi:10.1126/science.275.5297.218 · Cited by 4,935 · cited 1×
“Resveratrol (3,5,4′-trihydroxystilbene) has been associated with reduced cardiovascular disease (Goldberg, 1995) and reduced cancer risk (Jang et al., 1997).”
BackgroundConcentration of the Phytoalexin Resveratrol in Wine
Siemann, E. H., & Creasy, L. L. (1992) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1992.43.1.49 · Cited by 719
Cited by
Therapeutic potential of resveratrol: the in vivo evidence
Baur, J. A., & Sinclair, D. A. (2006) · Nature Reviews Drug Discovery · doi:10.1038/nrd2060 · Cited by 3,958
Papuc, C., Goran, G. V., Predescu, C. N., Nicorescu, V., & Stefan, G. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12298 · Cited by 561
The Role of Oxidative Stress in the Pathophysiology of Gestational Diabetes Mellitus
Lappas, M., Hiden, U., Desoye, G., Froehlich, J., Mouzon, S. H.-D., & Jawerbaum, A. (2011) · Antioxidants & Redox Signaling · doi:10.1089/ars.2010.3765 · Cited by 442
Potential of herbs in skin protection from ultraviolet radiation
Korać, R., & Khambholja, K. (2011) · Pharmacognosy Reviews · doi:10.4103/0973-7847.91114 · Cited by 366
An LC-MS Method for Analyzing Total Resveratrol in Grape Juice, Cranberry Juice, and in Wine
Wang, Y., Catana, F., Yang, Y., Roderick, R., & van Breemen, R. B. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010812u · Cited by 334
Metadata
- Authors
- Sanders, T. H., McMichael, R. W., & Hendrix, K. W.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-03-16
- Volume
- 48
- Issue
- 4
- Pages
- 1243-1246
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1968786513
- Cited by
- 393
- References
- 2
- FWCI
- 4.17
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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