Red and purple coloured potatoes as a significant antioxidant source in human nutrition - a review
Lachman, J.(Ceska Zemedelska Univ., Prague (Czech Republic). Fakulta Agrobiologie, Potravinovych a Prirodnich Zdroju)E-mail:[email protected] | Hamouz, K.
Potatoes are a significant antioxidant source in human nutrition. The main potato antioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, alpha-lipoic acid, and selenium. L-tyrosine, caffeic acid, scopolin, chlorogenic, cryptochlorogenic acid, and ferulic acid are the most abundant polyphenolic antioxidants in potato tubers. In addition to these compounds, red and purple potatoes contain also acylated anthocyanins. These anthocyanins may efficiently protect the plant against potato blight. Red tubers contain glycosides of pelargonidin and peonidin, purple ones glycosides of malvidin and petunidin. Pigmented potatoes have two or even three times higher antioxidant potential in comparison with white flesh potatoes. New varieties have been selected for both culinary and industrial purposes.
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