Volume- 9
Issue- 1
Year- 2022
DOI: 10.55524/ijirem.2022.9.1.54 | DOI URL: https://doi.org/10.55524/ijirem.2022.9.1.54
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)
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Kirti Mishra
Peanuts are popular crop produced all over globe. Apart from oil, peanut by-products include numerous additional useful components such as proteins, polyphenols, fibers, vitamins, antioxidants, & mineral that might added as function ingredients to many processed meals. Peanuts are abundant in compounds like resveratrol, acid, quercetin, & phytosterols, which aid to limit cholesterol absorption from diet, according to new research. It's also rich in Co-enzyme Q10&includes all 20 amino acids, with arginine being most abundant. These bioactive chemicals have been shown to have disease-fighting effects & are believed to help people live longer. Content of these beneficial chemicals has increased as result of processing techniques such as roasting & boiling. Purpose of this article is to provide review of peanut bioactive components.
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Assistant Professor, School of Medical and Allied Sciences, Sanskriti University, Mathura, Uttar Pradesh
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