The Potato in the Human Diet: a Complex Matrix with Potential Health Benefits View Full Text


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Article Info

DATE

2014-12

AUTHORS

Christelle M. Andre, Sylvain Legay, Christian Iammarino, Johanna Ziebel, Cedric Guignard, Yvan Larondelle, Jean-Francois Hausman, Danièle Evers, Lisa Miranda Miranda

ABSTRACT

Beyond providing energy through its high starch content, the potato tuber can make a significant contribution to the dietary intake of certain minerals including potassium, phosphorous, magnesium and iron, as well as of vitamin C, dietary fibres and phenolic compounds. While some animal and human studies have shown beneficial associations between the consumption of potato, or some of its components, and health, some other studies could not confirm these positive effects. Numerous factors may indeed influence (i) the composition of the potato tuber itself, i.e. genotype, environmental conditions during growth, post-harvest storage conditions, cooking and processing, and (ii) the bioaccessibility and bioavailability of its components, affecting the final bioactivity. The purpose of this paper is to provide a brief overview of potato composition variability followed by an analysis of potential health-promoting effects and bioavailability of specific components including iron and phenolic compounds. It appeared that the various components of the potato matrix might interact with each other at the intestinal level, leading to favourable or detrimental effects on their bioavailability. The consumption of a potato cultivar with a high level of phenolic compounds may improve the health status of an individual regarding its risk of developing chronic diseases on the one hand, but may reduce iron absorption on the other hand, putting an individual at risk of micronutrient deficiency. Tailoring potato varieties or products to match the population nutritional needs appears therefore of major importance. More... »

PAGES

201-214

References to SciGraph publications

  • 2013-09-03. In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes in PLANT FOODS FOR HUMAN NUTRITION
  • 2012-03-21. Genetic Variation for Potato Tuber Micronutrient Content and Implications for Biofortification of Potatoes to Reduce Micronutrient Malnutrition in AMERICAN JOURNAL OF POTATO RESEARCH
  • 1997-07. Cloning and characterization of a mammalian proton-coupled metal-ion transporter in NATURE
  • 2005-07-20. Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects in EUROPEAN JOURNAL OF CLINICAL NUTRITION
  • 2008-07-02. Positioning the Potato as a Primary Food Source of Vitamin C in AMERICAN JOURNAL OF POTATO RESEARCH
  • 2004-05. Environmental conditions influence the content and yield of anthocyanins and total phenolics in purple- and red-flesh potatoes during tuber development in AMERICAN JOURNAL OF POTATO RESEARCH
  • 2010-07-07. Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics in AMERICAN JOURNAL OF POTATO RESEARCH
  • 2010-05-26. Stability and Broad-Sense Heritability of Mineral Content in Potato: Iron in AMERICAN JOURNAL OF POTATO RESEARCH
  • 2008-05-21. Breeding for Phytonutrient Enhancement of Potato in AMERICAN JOURNAL OF POTATO RESEARCH
  • 2014-03-26. Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgarisL.) in NUTRITION JOURNAL
  • 2007-08-30. Polyphenolic phytochemicals – just antioxidants or much more? in CELLULAR AND MOLECULAR LIFE SCIENCES
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    http://scigraph.springernature.com/pub.10.1007/s11540-015-9287-3

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    http://dx.doi.org/10.1007/s11540-015-9287-3

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