A study by University of Scranton Chemistry Professor Joe Vinson, Ph.D., published in the Royal Society of Chemistry&#39;s journal Food and Function, evaluated nine types of raw and roasted nuts and two types of peanut butter to assess the total amount healthful antioxidants, called polyphenols, found in each, as well as the polyphenols&#39; expected ability to inhibit oxidation of lower density lipoproteins.  Walnuts had the highest levels of total antioxidants and the highest quality, or potency, of antioxidants.  (PRNewsFoto/University of Scranton)