We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Two Simple, Inexpensive Techniques Boost Antioxidant Levels In Potatoes

August 22, 2010: 02:09 PM EST
Scientists have develop two uncomplicated, low-cost ways to enhance healthful antioxidant levels in potatoes. According to the Japanese researchers, treating the potatoes with ultrasound or electricity for 5-30 minutes increased the amounts of antioxidants, including phenols and chlorogenic acid, by as much as 50 percent. The researchers believe the process has extensive commercial possibilities application because of growing consumer interest in functional foods, such as berries, nuts, chocolate, soy, and wine that promote overall good health or reduce the risk of specific diseases. Functional foods in the U.S. is a $20 billion market. The research is based on the fact that vegetables stressed by drought or bruising accumulate phenolic compounds. The researchers wondered whether artificial stresses would accomplish the same thing.
Kazunori Hironaka, Ph.D., et al., "Electrifying Findings: New Ways of Boosting Healthful Antioxidant Levels in Potatoes", Presentation, national meeting of the American Chemical Society, August 22, 2010, © American Chemical Society
Vitality & Better Living
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.