Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Parentral Nutrition: Centeral and Peripheral Parental Nutrition01:27

Parentral Nutrition: Centeral and Peripheral Parental Nutrition

1.5K
Parenteral Nutrition (PN) delivers essential nutrients directly into the bloodstream, bypassing the digestive system. It is commonly used for individuals with severe digestive disorders or conditions that prevent normal nutrient absorption.
PN can be administered through two primary routes:
1. Central Parenteral Nutrition (CPN):
CPN involves delivering a high concentration of nutrients through a large vein. This is typically achieved using a Peripherally Inserted Central Catheter (PICC) or,...
1.5K
Proteins: Dietary Sources and Requirements01:28

Proteins: Dietary Sources and Requirements

2.1K
Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
2.1K
Regulation of Food Intake01:30

Regulation of Food Intake

3.1K
Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
3.1K
Key Elements for Plant Nutrition02:35

Key Elements for Plant Nutrition

24.9K
Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the...
24.9K
Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

26.0K
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
26.0K
Optimal Foraging00:48

Optimal Foraging

14.2K
How animals obtain and eat their food is called foraging behavior. Foraging can include searching for plants and hunting for prey and depends on the species and environment.
14.2K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Correction: Peanuts as functional food: a review.

Journal of food science and technology·2024
Same author

Observation of a New Excited Beauty Strange Baryon Decaying to Ξ_{b}^{-}π^{+}π^{-}.

Physical review letters·2021
Same author

Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts.

Journal of food science and technology·2021
Same author

Measurements of <math></math> production cross sections and constraints on anomalous triple gauge couplings at <math> </math>.

The European physical journal. C, Particles and fields·2021
Same author

Search for dark matter produced in association with a leptonically decaying <math></math> boson in proton-proton collisions at <math> </math>.

The European physical journal. C, Particles and fields·2021
Same author

Search for top squark pair production using dilepton final states in <math></math> collision data collected at <math> </math>.

The European physical journal. C, Particles and fields·2021

Related Experiment Video

Updated: Mar 26, 2026

Author Spotlight: Quantification of Aflatoxins and Phytoalexins in Peanut Seeds to Identify Genetic Resistance Against Aspergillus
10:24

Author Spotlight: Quantification of Aflatoxins and Phytoalexins in Peanut Seeds to Identify Genetic Resistance Against Aspergillus

Published on: April 19, 2024

1.8K

Peanuts as functional food: a review.

Shalini S Arya1, Akshata R Salve1, S Chauhan1

  • 1Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg Matunga, Mumbai, 400 019 India.

Journal of Food Science and Technology
|January 21, 2016
PubMed
Summary

Peanuts are rich in bioactive compounds like resveratrol and polyphenols, offering significant health benefits and disease prevention properties. Processing methods such as roasting and boiling can enhance the concentration of these beneficial compounds.

Keywords:
Functional ingredientsHealth benefitsPeanut

More Related Videos

RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem
09:44

RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem

Published on: December 21, 2015

21.7K
Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method
06:21

Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method

Published on: February 19, 2021

6.5K

Related Experiment Videos

Last Updated: Mar 26, 2026

Author Spotlight: Quantification of Aflatoxins and Phytoalexins in Peanut Seeds to Identify Genetic Resistance Against Aspergillus
10:24

Author Spotlight: Quantification of Aflatoxins and Phytoalexins in Peanut Seeds to Identify Genetic Resistance Against Aspergillus

Published on: April 19, 2024

1.8K
RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem
09:44

RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem

Published on: December 21, 2015

21.7K
Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method
06:21

Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method

Published on: February 19, 2021

6.5K

Area of Science:

  • Agricultural Science
  • Nutritional Science
  • Food Science

Background:

  • Peanuts are a globally cultivated crop, primarily for oil extraction.
  • Peanut by-products contain valuable functional compounds including proteins, fibers, polyphenols, and antioxidants.
  • Emerging research highlights peanuts as a source of cholesterol-lowering compounds like resveratrol, phenolic acids, flavonoids, and phytosterols.

Purpose of the Study:

  • To provide an overview of the bioactive constituents present in peanuts.
  • To present the associated health benefits of these peanut-derived bioactive compounds.
  • To discuss the impact of processing methods on the concentration of bioactive compounds.

Main Methods:

  • Literature review of scientific studies on peanut composition and health benefits.
  • Analysis of research on bioactive compounds such as resveratrol, polyphenols, and amino acids.
  • Examination of studies investigating the effects of processing (roasting, boiling) on nutrient content.

Main Results:

  • Peanuts are rich in diverse bioactive compounds, including antioxidants, polyphenols, resveratrol, and essential amino acids like arginine.
  • These compounds possess disease-preventive properties and may contribute to longevity.
  • Processing methods like roasting and boiling have been shown to increase the concentration of beneficial bioactive compounds in peanuts.

Conclusions:

  • Peanut by-products are a valuable source of functional ingredients for processed foods.
  • The bioactive constituents in peanuts offer significant health benefits, including cholesterol management and disease prevention.
  • Processing techniques can enhance the nutritional value and health-promoting properties of peanuts.