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  • Title: Resveratrol and piceid levels in natural and blended peanut butters.
    Author: Ibern-Gómez M, Roig-Pérez S, Lamuela-Raventós RM, de la Torre-Boronat MC.
    Journal: J Agric Food Chem; 2000 Dec; 48(12):6352-4. PubMed ID: 11312807.
    Abstract:
    Peanut and its derivatives, especially peanut butter, are extensively consumed in many countries, mainly in the United States, which is also the major exporter of these products. trans-Resveratrol is present in peanuts, and recently this compound has been quantified in peanut butter. It is well-known that there are beneficial effects of trans-resveratrol and its glucoside, the piceid, in health. The absorption of trans-resveratrol has been proven in animals, and certain studies show that the absorption of some phenols is enhanced by conjugation with glucose, so that it could be possible that trans-piceid would be more absorbed than its aglycon (trans-resveratrol). In our work, we have identified the presence of trans-piceid in peanut butter with a new method to quantify trans-resveratrol and trans-piceid (3-beta-glucose of trans-resveratrol). This fact is very interesting because the glucosilated form could be more easily absorbed by the intestinal gut; in this way trans-piceid would exercise its beneficial function more efficiently than trans-resveratrol. To our knowledge, this is the first time that trans-piceid has been quantified in peanut butter. Resveratrol and piceid contents in natural peanut butters were found to be significantly higher than those in blended peanut butters.
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