Potato by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 9789811576621
Publisher: Springer Singapore

8.6 Health Benefits Associated with Phenolics

Phenols and anthocyanins have shown maximum impact on diabetes management among all the antioxidants. Potatoes extract rich in chlorogenic acid has been reported to prevent diabetes type II and cardiovascular diseases (Paynter et al. 2006). Chlorogenic acid is considered as novel insulin sensitizer that can be substituted with metformin drug used for treatment of diabetes type II as it possesses similar effect as that of drug. Chlorogenic acid found to inhibit rate limiting enzyme hepatic glucose-6-phosphatase in gluconeogenesis process (Arion et al. 1997). Obese, hyperlipidemic, and insulin resistant rats when administered with chlorogenic acid showed slow absorption of glucose in the gut and increased insulin sensitivity without affecting insulin release (Rodriguez de Sotillo and Hadley 2002). Purple potato extract was most effective for inhibition of α-amylase and α-glucosidase inhibitory activities. Raigond et al. (2017) reported that among 46 Indian potato varieties, α-amylase inhibitory activity was obtained only in one variety, i.e. Kufri Frysona with 20.5% inhibitory activity. Kumar et al. (2011) further observed that α-glucosidase inhibitory activity was also shown by compounds such as alkaloids, phenolics, curcuminoids, terpenoids, and anthocyanin. Reports on inhibitory effect of 5-O-caffeoylquinic acid on starch hydrolytic enzymes were also supported by in vivo animal studies. Glycemic peaks decreased by 22 and 17% after 10 and 15 min of oral administration of 5-O-caffeoylquinic acid at 3.5 mg/kg body weight (Bassoli et al. 2008). Antioxidant activity in potato tubers has been reported extensively (Singh and Rajini 2008). Pigmented potatoes such as purple- and red-fleshed ones are better source of antioxidants compared to cream-/white-fleshed potatoes. Consumption of colored potatoes (yellow- and purple-fleshed) for 6 weeks reduced inflammation and DNA damage in men (Kaspar et al. 2010). Increase in consumption of anthocyanin rich potatoes decreases the concentration of C-reactive protein, that are known as biomarker for disease progression, in plasma. Consumption of colored potatoes is reported to reduce the multiple markers of inflammation and oxidative stress in humans (Kaspar et al. 2011). Consumption of peeled and without peeled potatoes was found to significantly affect lipid metabolism and antioxidant capacity in rats (Robert et al. 2008). Administration of purple potato flakes to rats showed that they increase the antioxidant potential in the serum as well as liver of cholesterol-fed rats. Whereas red potato flakes promoted the hepatic superoxide dismutase mRNA in rats (Ezekiel et al. 2013). Consumption of cooked unpeeled potatoes is reported to improve the lipid metabolism and antioxidant concentration in cholesterol-fed rats (Robert et al. 2006). Diabetic rats when administered with 10% potato peels in diet were able to manage some aspects of oxidative stress (Singh et al. 2005). Dried peels of potatoes bound bile acid and carcinogen benzo(a) pyrene as indicated by in-vitro studies when potato peel were processed by extrusion cooking method (Camire et al. 1993).

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