Red and purple coloured potatoes as a significant antioxidant source in human nutrition - a review
The result's identifiers
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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Alternative languages
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.
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
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)
Others
Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
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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