Resveratrol and piceid levels in natural and blended peanut butters

Peanut and its derivativies, especially peanut butter, are extensively cons umed in many countries, mainly in the United States, which is also the majo r exporter of these products. trans-Resveratrol is present in peanuts, and recently this compound has been quantified in peanut butter. It is wellknow n 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 i s enhanced by conjugation with glucose, so that it could be possible that t rans-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 gl ucosilated form could be more easily absorbed by the intestinal gut; in thi s 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 conten ts in natural peanut butters were found to be significantly higher than tho se in blended peanut butters.