ABSTRACT
Recent studies have pointed out that free radicals increase the risk of several human chronic diseases, namely cancer, arteriosclerosis, and neurodisorders, as well as the aging processes (Aruoma, 1998; Sies et al., 2005). Restriction on the use of some of the commercial synthetic antioxidants because of their carcinogenicity (Mahdavi and Salunkhe, 1995) has created a need for identifying alternative natural and safe sources of food antioxidants, especially of plant origin. The growing interest in the substitution of synthetic food antioxidants by natural ones has intensi ed research on
15.3.3 Flavonoids ....................................................................................... 363 15.3.3.1 Almonds ............................................................................ 363 15.3.3.2 Peanut ............................................................................... 363
15.3.4 Polyphenols .....................................................................................364 15.3.4.1 Almonds ............................................................................364 15.3.4.2 Walnut ...............................................................................364 15.3.4.3 Peanut ............................................................................... 365 15.3.4.4 Pistachio ............................................................................366 15.3.4.5 Pine Nut ............................................................................366 15.3.4.6 Hazelnut ............................................................................366
