Purple Potatoes’ ‘Tremendous Potential’ to Become a Functional Food

Despite Agriculture and Agri-Food Canada’s (AAFC) constant and extensive potato study, new research from the Guelph Study and Development Center of AAFC has revealed several positive health advantages linked to purple potato consumption.
In collaboration with Yoshinori Mine from the Food Science Department at the University of Guelph, the research team – which included Research Scientist Dr. Rong Cao, Hua Zhang (former postdoctoral fellow), Ronghua Liu, Lili Mats, Dion Lepp, Honghui Zhu, and former students Yuhuan Chen and Shilian Zheng – studied the antioxidant and anti-inflammatory effects of purple potato extracts.
Researchers discovered that purple potatoes have a significant impact on the body’s ability to control systemic inflammation, which is frequently the underlying cause of disease, especially metabolic disorders like type 2 diabetes, heart disease, and stroke.
Brightly colored fruits and vegetables are packed with polyphenols, which are not only what give them their rich color but also act as powerful antioxidants and reduce inflammation.
Several fruits and vegetables naturally contain purple pigments known as anthocyanins, which are polyphenols. Anthocyanins, specifically the ratio of good to bad bacteria in the gut microbiome, can help prevent the development of some chronic diseases associated with gut health.
“Purple potatoes show tremendous potential to become a functional food because of the strong connection between reduced inflammation and prevention of gut-borne diseases and the purple pigment found naturally in these potatoes,” Dr. Rong Cao, Research Scientist, Agriculture and Agri-Food Canada, mentioned.
Purple Potato Extracts Were Tested ‘In Vivo’ on Obese Mice
In a lab setting, the research team examined the impact of the antioxidant and anti-inflammatory qualities of purple potatoes on mice. Purple potato extracts were tested in vivo on obese mice given a high-fat diet designed to resemble human diets.
“High-fat human diets can be linked to a weaker bacterial environment in the gut, which can decrease a person’s defense against inflammation-related diseases. The trials provided new insights into how highly-colored vegetables, including purple potatoes, can be instrumental in maintaining optimal gut health and help reduce the risk of diseases associated with chronic inflammation,” the experts mentioned.
Scientists discovered a clear connection between purple potato polyphenols and their impact on gut bacteria. This is because endotoxins, which are poisons found in the cell walls of dangerous (pathogenic) bacteria and released when a cell breaks down, such as during digestion, can greatly reduce inflammation brought on by colored vegetables.
The tests also established the lowest amount necessary to affect the gastrointestinal tract. A minimum dose of 75 grams of purple potato extract, given to mice three times a week (corresponding to three potatoes), was found to be effective in preventing leaky gut syndrome, a condition in which the intestinal walls weaken, and in boosting immunity due to better composition of the gut microbiota.
Potatoes as Prebiotics
According to the results of the purple potato extract experiments, anthocyanins fall into the prebiotic category. Prebiotics support the development of advantageous bacteria in the microbiota of the gut.
This is significant because a healthy intestine plays a critical role in the body’s defense against the pathogenic bacteria that cause diseases that are transmitted through the gastrointestinal tract. Intact intestinal lining facilitates the absorption of nutrients and inhibits the growth of germs, both of which can support overall health. On the other hand, a damaged gut milieu might result in inflammation and a compromised immune system when the lining is not intact.
The mice-fed purple potato extract not only showed improved intestinal health but also significantly decreased blood glucose and cholesterol levels, decreased body weight growth, and decreased tissue and blood plasma inflammation.