“…Multiple reports have demonstrated that peanut sprouts contain high protein content, unsaturated fatty acid content, polyphenolic content, fiber content, and bioactive components [24][25][26]. Previous studies indicate that high levels of polyphenolic compounds, such as caffeic acid, coumaric acid, hesperidin, trans-arachidin-1, arahypin 2, arahypin 3, resveratrol, IPP, IPD, trans-arachidin-1, trans-arachidin-2 and trans-arachidin-3, are present in peanut sprouts [24][25][26]. Resverartrol and other phenolic compounds, such as coumaric acid, hesperidin and their respective stilbene derivatives, were induced during seed germination [24,25].…”