बिजिरथिया लायसियाव फोसावदोंमोन खाजा रसायना दिनथियोदि बादामफोरा एन्तिअक्सिदेन्त पलिफेनलफोरनि जौगा मिरुथाय-खालामनायखौ लाफायो, गाहायै पि-कमारिक एसिद बुंनाय जथाय, आरो बै सावनाया बादामनि पि-कमारिक थाखोफोरखौ, बिफोरनि गड़ 22% सेबां एन्तिअक्सिदेन्त थाफादेरखौ बारायनानै बांहोयो।
Research published in the journal Food Chemistry shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts' p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%.