Year Published: 2010
Journal
Plant Foods Hum Nutr
Authors
Craft BD, Kosińska A, Amarowicz R, Pegg RB
Methods
The purpose of this study was to examine the antioxidant properties of peanuts in different forms: raw vs dry roasted vs oil roasted.
Key Findings
Authors found that one of the main antioxidant compounds was p-coumaric acid, along with some of its derivatives. P-coumaric acid was highest in oil roasted peanuts, followed by dry-roasted, then raw. Oil-roasted peanuts were better at scavenging free radicals (substances that can cause cell damage) than dry-roasted peanuts.