Boiled peanut has 4 times stronger anti-cancer effect than the baking or dried one

The chemical content in the boiled peanuts, which prevent the occurrence of cancer disease, is more than 4 times more than the fresh, dried peanuts and roasted peanuts.

In summer, the palatability light boiled peanuts are very popular. Recently published in the agriculture and Food Chemistry Journal of a new US study brings good news to the people who like eating boiled peanuts.

The United States Alabama Huntsville research team recently discovered that peanuts contain phytochemicals have strong antioxidant properties, it can prevent cell degeneration disease damage, including cancer, diabetes and cardiovascular disease.

Boiled peanut has 4 times stronger anti-cancer effect than the baking or dried one

After the analysis of chemicals content of the boiled peanut, fresh peanut, dried peanuts and roasted peanuts, the researchers found that the boiled peanuts contains the highest contents. The researchers explained that these substances are not nutrients, but they are good for human health. In order to maintain their function, the food processing is very important. Dr Walker, head of the research group, says that water and heat can be released at specific points when they penetrate the peanuts. And over cooked peanuts, such as fried, grilled, etc., will destroy these beneficial ingredients.


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