Publications for Resveratrol (trans-) being present in Peanut

1. Zamora-Ros R, Andres-Lacueva C, Lamuela-Raventos RM, Berenguer T, Jakszyn P, Martinez C, Sanchez MJ, Navarro C, Chirlaque MD, Tormo MJ, Quiros JR, Amiano P, Dorronsoro M, Larranaga N, Barricarte A, Ardanaz E, Gonzalez CA: Concentrations of resveratrol and derivatives in foods and estimation of dietary intake in a Spanish population: European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain cohort. Br J Nutr. 2008 Jul;100(1):188-96. Epub 2007 Dec 21. [PubMed:18096094 ]
2. Potrebko I, Resurreccion AV: Effect of ultraviolet doses in combined ultraviolet-ultrasound treatments on trans-resveratrol and trans-piceid contents in sliced peanut kernels. J Agric Food Chem. 2009 Sep 9;57(17):7750-6. doi: 10.1021/jf900667d. [PubMed:19663442 ]