Comparative Bioaccessibility of Phenolic Compounds from Almonds, Peanuts, Pistachios and Their Corresponding Butters.

Foods · 2026 · PMC13362184 · PMID 42450421

Europe PMC DOI

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showed a trendno p-value reported

Antioxidant activity determined by the ABTS assay showed a trend consistent with total phenolic content, with pistachios and pistachio butter exhibiting the highest antioxidant capacity.

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