Boiling nuts quadruples antioxidants, says study
Boiled peanuts contain four times as many antioxidant phytochemicals than raw, dry or roasted nuts, according to a new US study.
"Boiling is a better method of preparing peanuts in order to preserve these phytochemicals," said head researcher Lloyd Walker.
Researchers from the University of Alabama's Department of Food and Animal Sciences said that the antioxidant qualities of the chemicals help protect human cells against diseases such as cancer, heart disease and diabetes.
When boiled, water and heat release the beneficial antioxidants but don't overcook and therefore destroy them, Walker said.
"The trick is to keep these health benefits, not to process them out of the foods," he added.
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