Wednesday, 26 April 2017

Innovations Showcase and Award Program at Process Expo 2017

Innovations Showcase and Award Program at Process ...

  This year’s edition of Process Expo will offer, for the first time, an interactive Innovations ...

Innovative Development Discussed at Global Starch Conference

Innovative Development Discussed at Global Starch ...

  "Global Starch Industry Conference" is coming back in 2017 at Shanghai New Internatio...

A New Theme for PotatoEurope: “Potatoes Feed and Meet the World”

A New Theme for PotatoEurope: “Potatoes Feed and M...

  With seven months still to go, 50% of the exhibition space at PotatoEurope 2017 – the trade sho...

IFA: Potato Prices Strengthen

IFA: Potato Prices Strengthen

Irish Farmers Association (IFA) says that Easter has given a welcome boost to the potato trade and with...

Big Idaho Potato Truck Wins Award for Publicity

Big Idaho Potato Truck Wins Award for Publicity

  The Big Idaho Potato Truck won the Bulldog Reporter’s Silver Award for Best Special Event, after mor...

Ammeraal Beltech Acquires Two Belting Distributors

Ammeraal Beltech Acquires Two Belting Distributors

  The conveyor belts developer and manufacturer Ammeraal Beltech , has acquired belting distributors F...

 Energy-efficiency and Healthy Oils Drive Countertop Fryers Market

Energy-efficiency and Healthy Oils Drive Countertop Fr...

  Countertop fryers have gained significant popularity among many food service establishments that req...

Asia-Pacific Drives Global Increase for Potato Harvesters Market

Asia-Pacific Drives Global Increase for Potato Harveste...

  Key vendors of potato harvesting equipment are Spudnik Equipment Company, Lockwood, Double L, The Gr...

Heat and Control Launches Potato Grader-Halver for Uniform Chips

Heat and Control Launches Potato Grader-Halver for Unif...

  Heat and Control has launched a new type of equipment, the Potato Grader-Halver, which promises to p...

Important Recalls because of Salmonella and Choking Risks

Important Recalls be...

Pepsico Canada and McCain Foods were pressed to make impor...

Japan Faces Potato Chips Shortage

Japan Faces Potato C...

    Due to typhoons that hit Hokkaido last year, Japanes...

Tasteful Selections Launches New Specialty Potato Brand

Tasteful Selections ...

Tasteful Selections, a specialty potato brand from RPE Inc...

Netherlands’ Potato Processing Industry to Reach a Milestone

Netherlands’ Potato ...

  Potato manufacturers in the Netherlands are approaching...

Research Finds High Levels of Acrylamide in UK Crisps

Research Finds High ...

    Nearly one in five, aprox.17%, potato crisp varietie...

Food Packaging Rules, Misleading and Potentially Dangerous

Food Packaging Rules...

  Food packaging is not tailored enough to contents, a te...

FailChips Launches New Brand of Crushed Chips

FailChips Launches N...

  In February, a new brand of chips made its debut with a...

Exclusive Interview: Branston - We Work to Improve Varieties and Develop Tastier Potatoes

Exclusive Interview:...

  Branston is now one of the biggest potato suppliers in ...

High Levels of Acrylamide for Potato Fries in Brussels

High Levels of Acryl...

  Fifteen percent of Brussels’ friteries surveyed selling...

Researcher Discusses Diseases of Potato Plants

Researcher Discusses...

  Anne Njoroge, a molecular pathologist working at the In...

New “Focus on Potato” Webinar Rhizoctonia Canker and Black Scurf

New “Focus on Potato...

  The Plant Management Network (PMN) has released a new p...

First UK Deposit in Global Seed Vault

First UK Deposit in ...

  The Commonwealth Potato Collection (CPC), an invaluable...

Cool Farming Tool Proves Sustainability of Potato Culture

Cool Farming Tool Pr...

  Since last autumn, the farmers and the professionals in...

Agreement on Genome-Analysis Technology

Agreement on Genome-...

  Monsanto Company and NRGene announced that they have re...

New Method to Capture Disease-resistant DNA for Plants

New Method to Captur...

  Scientists have developed and improved technique for ca...

New “Focus on Potato” Webcast Helps Growers Manage White Mold Infections

New “Focus on Potato...

The Plant Management Network (PMN) has released a new pres...

McDonald’s Chooses New Potato Varieties for Fries

McDonald’s Chooses N...

In September, the worldwide fast-food chain chose two new ...

Potato Growers Get Help to Fight with Late Blight Pathogen

Potato Growers Get H...

  The Plant Management Network (PMN) has released in Nove...

In the first known study to address the effects of potato consumption on antioxidant status, oxidative stress and inflammation in humans, a team of research scientists worked with a group of Washington adult males to test the hypothesis that antioxidants from coloured potatoes would decrease susceptibility to chronic diseases.

In the six-week study, three groups of 12 healthy, 18- to 40-year-old males from Washington State University and the surrounding communities consumed 150g of cooked potatoes-white-, yellow- or purple-fleshed-once a day. Blood tests were performed at the beginning and at six weeks to analyze for indications of antioxidant status, oxidative stress, and inflammation.

The research team of Kerrie L. Kaspar, Jean Soon Park, Bridget D. Mathison and Boon P. Chew from the School of Food Science, Washington State University, Pullman; and Charles R. Brown and Duroy A. Navarre from the USDA-Agricultural Research Service, Prosser, reported the findings in the American Society for Nutrition's November 24 issue of the on-line Journal of Nutrition.

To maximize retention of bioactive compounds, whole potatoes were boiled in a steam kettle for about 25 min, immediately cut into quarters, frozen in sealed plastic bags, and stored at -35C (-31F) until use. To minimize destruction of the bioactive compounds, potato recipes used quick-cook methods such as soups, mash and stir-fry.

The potato is the most commonly consumed vegetable in the US. In addition to high concentrations of vitamin C and iron, the highly-coloured potato varieties are rich in antioxidants, including phenolic acids, anthocyanins and carotenoids. Consumption of foods rich in antioxidants is associated with a lower incidence of chronic diseases such as cardiovascular disease, atherosclerosis, rheumatoid arthritis and cancer.

Potatoes were analyzed for phenolic acids, anthocyanins, and carotenoids. Compared with white potatoes, the yellows had higher concentrations of phenolic acids and carotenoids, whereas the purples had higher concentrations of phenolic acids and anthocyanins. Yellow potatoes are rich in lutein and can provide up to 10 times more carotenoids than their white-flesh counterparts. However, antioxidant concentrations in potatoes have been reported to vary greatly among cultivars based on genotype, location and year grown, the report cautioned.

Overall, the scientists documented that consumption of both yellow and purple potatoes decreased oxidative damage and inflammation in participants compared with those who consumed white potatoes. "This offers consumers an improved nutritional choice in potato consumption," the report concluded. "The potential physiological benefits of consuming pigmented potatoes should be explored in persons with chronic disease." Not to mention women.

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