Comparative Bioaccessibility of Phenolic Compounds from Almonds, Peanuts, Pistachios and Their Corresponding Butters
Maddalena De Angeli, Melissa Zannini, Angela Conte, Davide Tagliazucchi · 2026
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Description
Maddalena De Angeli and co-authors compared how much of nuts' healthy compounds the body can actually reach in a 2026 study. Almonds, peanuts, and pistachios carry phenolic compounds tied to health benefits. But what matters is bioaccessibility: how much is freed during digestion. The team ran lab digestion on the three nuts and their butters, then profiled the compounds with high-resolution scanning.
Each food held between 55 and 95 phenolic compounds. Pistachios were richest overall, at about 61 milligrams per 100 grams. Grinding into butter raised levels for almonds and peanuts but lowered them for pistachios. After digestion, peanuts released the largest share of their compounds. The results show that processing changes not just content, but what eaters truly absorb.
Catalog record
| CREATOR | Maddalena De Angeli, Melissa Zannini, Angela Conte, Davide Tagliazucchi |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 45549 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |