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Resveratrol rich peanuts found!

Do you know what connects red wine, grapes, cocoa and peanuts? They all contain a compound that is said to be extremely beneficial for our health. The compound in question is called resveratrol and all of these things contain certain amounts of it. It has been proved that the amounts you get by consuming these products are not enough for the beneficial effects to take place. You would have to drink liters and liters of wine and you would have to eat a lot of grapes and peanuts. Since this is not really smart, more people have started using dietary supplements that can provide you with sufficient amounts of this substance. But what do you do if you don`t want to take the supplements?

Sure, you can drink a lot of wine and be drunk all the time, or you can eat a lot of peanuts and gain weight. Aware of the fact that some people are neither keen on this nor on taking the supplements even though they are perfectly safe, scientists have been trying to find a way to produce foods that will contain significant amounts of resveratrol. One group of scientists is working on peanuts, or on peanut butter, more precisely.

The reason why they choose peanut butter is because of people`s general interest in it. They did not reveal the entire process of making resveratrol rich peanut butter, but they provided a few hints as to how everything works. According to their study, the best results can be obtained by slicing the peanuts into very small pieces and by adding stress with the help of ultrasound technology.

Their work is still in progress, however, there have been reports that they have managed to produce the product that is richer in resveratrol than wine. About 12 times more of this substance can be found in this modified peanut butter.

When it comes to the taste, people did not really take to it, but as scientists claim, they will find a way to improve this. Sounds pretty amazing, but hopefully, this will not be the only study dedicated to producing resveratrol enhanced foods.

There are no suggestions that other foods may be subjected to similar experiments but this is something that can be expected without a doubt.