Red and purple coloured potatoes as a significant antioxidant source in human nutrition - a review

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F05%3A10057" target="_blank" >RIV/60460709:41210/05:10057 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41210/05:###10057

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Red and purple coloured potatoes as a significant antioxidant source in human nutrition - a review

Original language description

Potatoes regarding their consumption are significant antioxidant source in human nutrition. The main potato antioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, a-lipoic acid, and selenium. The most contained polyphenolic antioxidants in potatoes are L-tyrosine, caffeic acid, scopolin, chlorogenic and cryptochlorogenic acid and ferulic acid. In red and purple potatoes are in addition contained acylated anthocyanins and pigmented potatoes display two to three times higher antioxidant potential in comparison with white-flesh potato. Red potato tubers contain glycosides of pelargonidin and peonidin, purple potatoes glycosides of malvidin and petunidin. New red and purple flesh potato varieties are breeded for their use in food and non-food industry. Anthocyanins of potatoes are also useful in the protection against potato blight.

Czech name

Červeně a modře zbarvené brambory jako významný zdroj antioxidantů v lidské výživě studie

Czech description

Potatoes regarding their consumption are significant antioxidant source in human nutrition. The main potato antioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, a-lipoic acid, and selenium. The most contained polyphenolic antioxidants in potatoes are L-tyrosine, caffeic acid, scopolin, chlorogenic and cryptochlorogenic acid and ferulic acid. In red and purple potatoes are in addition contained acylated anthocyanins and pigmented potatoes display two to three times higher antioxidant potential in comparison with white-flesh potato. Red potato tubers contain glycosides of pelargonidin and peonidin, purple potatoes glycosides of malvidin and petunidin. New red and purple flesh potato varieties are breeded for their use in food and non-food industry. Anthocyanins of potatoes are also useful in the protection against potato blight.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/1G46058" target="_blank" >1G46058: Enhancement of competition ability of potato growers due to tuber production with higher consumption quality.</a><br>

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2005

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Plant, Soil and Environment

ISSN

1214-1178

e-ISSN

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Volume of the periodical

51

Issue of the periodical within the volume

11

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

6

Pages from-to

477-482

UT code for WoS article

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EID of the result in the Scopus database

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