 Peanuts contain high levels of allergens, but they also have high levels of antioxidants. Researchers have found that these two factors interact, as the heat generated by cooking or roasting peanuts increases the amount of antioxidants present while decreasing the level of allergens. This suggests that the antioxidant content of peanuts may be increased through thermal processing, which could potentially reduce the risk of allergies. This article was authored by Ivana Pradik, Maya Kirstik Ristavojevic and Katarina Smoljenik.