Health‐beneficial properties of potato and compounds of interest |
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| Authors: | Rizliya Visvanathan Chathuni Jayathilake Barana Chaminda Jayawardana Ruvini Liyanage |
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| Affiliation: | 1. Division of Nutritional Biochemistry, National Institute of Fundamental Studies, Kandy, Sri Lanka;2. Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka |
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| Abstract: | Potatoes have shown promising health‐promoting properties in human cell culture, experimental animal and human clinical studies, including antioxidant, hypocholesterolemic, anti‐inflammatory, antiobesity, anticancer and antidiabetic effects. Compounds present such as phenolics, fiber, starch and proteins as well as compounds considered antinutritional such as glycoalkaloids, lectins and proteinase inhibitors are believed to contribute to the health benefits of potatoes. However, epidemiological studies exploring the role of potatoes in human health have been inconclusive. Some studies support a protective effect of potato consumption in weight management and diabetes, while other studies demonstrate no effect and a few suggest a negative effect. As there are many biological activities attributed to the compounds present in potato, some of which could be beneficial or detrimental depending on specific circumstances, a long‐term study investigating the association between potato consumption and diabetes, obesity, cardiovascular disease and cancer while controlling for fat intake is needed. © 2016 Society of Chemical Industry |
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| Keywords: | potatoes consumption functional compounds antinutritional compounds beneficial effects |
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