Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study

Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study

Background: Peanuts are consumed worldwide and have been linked to multiple health benefits. Processing may affect the bioavailability of peanut bioactive compounds. Therefore, we aim to evaluate the effects of crushing peanuts on the bioavailability of fatty acids and phenolic compounds in healthy...

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Main Authors:	Isabella Parilli-Moser, Inés Domínguez-López, Camila Arancibia-Riveros, María Marhuenda-Muñoz, Anna Vallverdú-Queralt, Sara Hurtado-Barroso, Rosa M. Lamuela-Raventós
Format:	Article
Language:	English
Published:	MDPI AG 2022-02-01
Series:	Antioxidants
Subjects:	bioavailability food processing isoferulic <i>p</i>-coumaric fatty acids VLCSFAs
Online Access:	https://www.mdpi.com/2076-3921/11/2/423

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