Functional food characteristics of potato cultivars (Solanum tuberosum L.): Phytochemical composition and inhibition of 1-methyl-1-nitrosourea induced breast cancer in rats

Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Health

“…In a study performed by Thompson et al (2009) on induced breast cancer in rats, a greater inhibition of carcinogenesis was shown when the rats were fed with a red pigmented cultivar as compared to a White Russet Burbank. The red cultivar had high levels of anthocyanin and chlorogenic acid derivatives, previously reported to inhibit the growth of human breast cancer cells grown in monolayer culture (Hakimuddin et al, 2004).…”

HPLC profiling of phenolics in diverse potato genotypes

“…Screening Andean germplasm identified several high-phenolic lines (Andre et al, 2007b), whereas overexpressing a MYB transcription factor upregulated tuber phenylpropanoid metabolism resulting in significant increases in chlorogenic acid, flavonols and anthocyanins (Rommens et al, 2008). An anthocyanin-rich fraction from potatoes showed anti-cancer properties in a cell culture assay (Reddivari, Vanamala, Chintharlapalli, Safe, & Miller, 2007) and extracts from red-pigmented potatoes inhibited carcinogenesis in rats (Thompson et al, 2009). Additional opportunities to enhance tuber anthocyanin content are suggested by a transcriptome analysis that identified 27 genes differentially regulated between white and purple tissue (Stushnoff et al, 2010).…”

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“…Anthocyanin (flavonoids responsible for the color found in purple potatoes like Albastru-Violet de Gălănesti variety are secondary metabolites (phytochemicals), which are proven to have health benefits; meaning that purple potatoes can be considered a functional food [4]. Being known for their antioxidant, anti-inflammatory and antimicrobial properties [4,7,8], polyphenolic compounds are a large group of phytochemicals divided into the following classes; flavonoids, phenolic acids, tannins and stilbenes [27]. Research has shown that their consumption can decrease the risk of chronic diseases, such as heart disease, type 2 diabetes and cancer [7,28,29,30].…”

“…Being known for their antioxidant, anti-inflammatory and antimicrobial properties [4,7,8], polyphenolic compounds are a large group of phytochemicals divided into the following classes; flavonoids, phenolic acids, tannins and stilbenes [27]. Research has shown that their consumption can decrease the risk of chronic diseases, such as heart disease, type 2 diabetes and cancer [7,28,29,30]. Thus, the presence of these compounds in bread products with purple potatoes paste addition could be useful for the consumers.…”

“…The health promoting properties of anthocyanin are determined by its antioxidant capacity [3,4,5,6]. The health promoting features are for example protection against degenerative illnesses and boosting the immune system [4,7,8]. Having a high consumption in Romania, the potato has an important position as a basic food, the interest for this vegetable is increasingly for the consumer, nutritional medicine and the food processing industry (e.g.…”