Friday, 29 July 2016

Volatility Forum: Brexit Adds Uncertainty in Agricultural Markets

Volatility Forum: Brexit Adds Uncertainty in Agric...

    UK agriculture needs to build resilience to market shocks now more than ever, according to t...

The 20th EAPR Conference to Take Place in Versailles Next Year

The 20th EAPR Conference to Take Place in Versaill...

   ARVALIS – Institut du végétal is organizing the 20th Conference of the European Association for ...

INTERPOM | PRIMEURS 2016: Growing through Precision Technology

INTERPOM | PRIMEURS 2016: Growing through Precisio...

  The organizers of INTERPOM | PRIMEURS 2016 have announced the biggest edition ever of the trade...

United States Debate on GMO Labeling Continues

United States Debate on GMO Labeling Continues

Potato biotech companies in the US continue to focus on production and underline the benefits of biotec...

NPC Joins U.S. Agriculture Coalition for Cuba

NPC Joins U.S. Agriculture Coalition for Cuba

  The National Potato Council has joined more than 100 prominent national grower organizations, state ...

APH Group, Omnivent and Miedema Sign Deal in China

APH Group, Omnivent and Miedema Sign Deal in China

   APH Group, a potato solutions supplier in Asia, Latin America and Central and Eastern Europe, toget...

Diagnostic Module to Reduce Downtime for Processors

Diagnostic Module to Reduce Downtime for Processors

  Tong Engineering is offering a time-saving Diagnostics module as part of its latest pro-series Auto-...

tna's Innovative Seasoning Solution Reduces Lead Time for Snack Producer

tna's Innovative Seasoning Solution Reduces Lead Time f...

  Canadian-based Brandneu Foods has significantly reduced lead times for its popular range of kale chi...

Tummers Develops Washing Line for Fragile Potatoes

Tummers Develops Washing Line for Fragile Potatoes

 Tummers, the machinery provider for potato processing, developed a washing line for the very fragile a...

Kiremko is the Main Supplier for New Project Linkage Farm Frites in China

Kiremko is the Main ...

   Dutch engineering company Kiremko will be the main sup...

McCain Foods Invests USD65m in Expanding Its French Fries Plant in Canada

McCain Foods Invests...

McCain Foods (Canada) announced a major investment of USD6...

Branston Began the Expansion of Its Potato Processing Plant in Lincoln

Branston Began the E...

The UK potato supplier Branston has begun work on its GBP5...

Processed Potatoes in EU Worth EUR10b in 2014

Processed Potatoes i...

  Processed potatoes (mainly frozen chips and crisps) wer...

Aviko Introduces a Guide for Gluten-free Catering

Aviko Introduces a G...

 The potato processor Aviko is supporting caterers during ...

Government in Venezuela Authorizes Import of Potato Seeds

Government in Venezu...

   The Deputy Minister of Agriculture in Venezuela, José ...

Scientists Reveal Potato Parasite’s “Toolkit"

Scientists Reveal Po...

  An international research collaboration led by the Univ...

Kangaroo Island Potato Producer Wins the “Mini MBA” for Farmers

Kangaroo Island Pota...

 Kangaroo Island potato producer Peter Cooper has been nam...

CEJA President: Losing Young Farmers Puts the Future of European Food Production at Risk

CEJA President: Losi...

  CEJA President, Alan Jagoe, addressed EU agriculture mi...

Researchers Develop Nutrient-rich Purple Potato

Researchers Develop ...

  A group of researchers from CSU have recently developed...

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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