Health‐beneficial properties of potato and compounds of interest

Visvanathan, Rizliya; Jayathilake, Chathuni; Jayawardana, Barana C.; Liyanage, Ruvini

doi:10.1002/jsfa.7848

Cited by 64 publications

(45 citation statements)

References 143 publications

(427 reference statements)

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“…However, the relevance of simple GI classification is discussed controversially in the literature. Variations in GI values can already be observed when considering different cultivars [57]. Thus, potatoes contain additional constituents that may affect the utilization of starch in the human organism, e.g.…”

Section: Discussionmentioning

confidence: 99%

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

et al. 2018

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Purpose We aimed to synthesize the evidence on the relation between different types of potato consumption with risk of all-cause mortality, coronary heart disease (CHD), stroke, type 2 diabetes (T2D), colorectal cancer (CRC), and hypertension. Methods Systematic searches until May 2018 were conducted in PubMed, Scopus, and Web of Science. Random effects meta-analyses comparing extreme categories, linear and non-linear dose-response analyses were conducted. Results Twenty-eight reports were identified. Only total potato consumption was available for some endpoints which showed no associations with all-cause mortality (RR: 0.88, 95% CI 0.69-1.12), CHD (RR: 1.03, 95% CI 0.96-1.09), stroke (RR: 0.98, 95% CI 0.93-1.03), and CRC (RR: 1.05, 95% CI 0.92-1.20) per one daily/serving (150 g/day) increase. Consumption of one daily serving of boiled/baked/mashed-potatoes was not associated with risk of hypertension (RR: 1.08, 95% CI 0.96-1.21), but slightly with the risk of T2D (RR: 1.09, 95% 1.01-1.18). Positive associations for the risk of T2D (RR: 1.66, 95% CI 1.43-1.94) and hypertension (RR: 1.37, 95% CI 1.15-1.63) were observed for each 150 g/day increase in Frenchfries consumption. The quality of evidence was rated mostly low (moderate quality of evidence for the risk-associations of French-fries). Conclusion Total potato consumption is not related to risk for many chronic diseases but could pose a small increase in risk for T2D if consumed boiled. A clear risk relation was found between French-fries consumption and risk of T2D and hypertension. For several outcomes, the impact of different preparation procedures could not be assessed.

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Section: Discussionmentioning

confidence: 99%

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

et al. 2018

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“…In addition, legume proteins are reported to be a rich source of hypotensive peptides with ACE-I inhibitory activity. 122 Compared to phenolic compounds, proteins and peptides are the main group of compounds shown to be implicated in the ACE-I inhibitory activity of several sources, including sea food, 123,124 meat and poultry, [125][126][127] egg, 128,129 milk and milk products, 130 potato, [131][132][133] legumes 134,135 and cereal grains. 130,136,137 Several studies have reported that protein hydrolysates exert a more potent ACE-I inhibitory activity than the unhydrolyzed protein.…”

Section: Functional Properties Ace Inhibitory Activitymentioning

confidence: 99%

“…152 Peptide fragments isolated from plant proteins are reported to exhibit their cholesterol-lowering properties by perturbing the intestinal absorption of dietary cholesterol and the enterohepatic bile acid circulation. Accordingly, this either disrupts cholesterol micelle formation, interferes with the cellular cholesterol carrier, or inhibits the lipogenic enzymatic activities and gene expression in hepatocytes and adipocytes 43,133,153,154 (Table 2). Prior to intestinal absorption, it is necessary for the dietary cholesterol to be incorporated into micelles along with phospholipids and bile salts.…”

Section: Hypocholesterolemic Activitymentioning

confidence: 99%

Cowpea: an overview on its nutritional facts and health benefits

et al. 2018

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Cowpea (Vigna unguiculata) is a legume consumed as a high-quality plant protein source in many parts of the world. High protein and carbohydrate contents with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make cowpea an important nutritional food in the human diet. Cowpea has gained more attention recently from consumers and researchers worldwide as a result of its exerted health beneficial properties, including anti-diabetic, anti-cancer, anti-hyperlipidemic, anti-inflammatory and anti-hypertensive properties. Among the mechanisms that have been proposed in the prevention of chronic diseases, the most proven are attributed to the presence of compounds such as soluble and insoluble dietary fiber, phytochemicals, and proteins and peptides in cowpea. However, studies on the anti-cancer and anti-inflammatory properties of cowpea have produced conflicting results. Some studies support a protective effect of cowpea on the progression of cancer and inflammation, whereas others did not reveal any. Because there are only a few studies addressing health-related effects of cowpea consumption, further studies in this area are suggested. In addition, despite the reported favorable effects of cowpea on diabetes, hyperlipidemia and hypertension, a long-term epidemiological study investigating the association between cowpea consumption and diabetes, cardiovascular disease and cancer is also recommended. © 2018 Society of Chemical Industry.

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“…Bioactive compounds comprise nature-based ingredients such as nutraceuticals, peptides, antioxidants, with evidence of health-promoting effects via their activities on biological and physicochemical processes such as lipid metabolism control, energy expenditure [18,19]. In dietary experimental models [7,20,21], bioactive peptides from popular food crops, including soy and potato, have been studied for their anti-steatosis effects.…”

Section: Introductionmentioning

confidence: 99%

Bioactive Peptide Improves Diet-Induced Hepatic Fat Deposition and Hepatocyte Proinflammatory Response in SAMP8 Ageing Mice

DUmeUS¹,

Shibu²,

Lin³

et al. 2018

Cell Physiol Biochem

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Background/Aims: High-fat diet (HFD)-induced nonalcoholic fatty liver disease (NAFLD) poses therapeutic challenges in elderly subjects. Due to lack of efficient drug therapy, plant-based bioactive peptides have been studied as alternative strategy in NAFLD and for less toxicity in elderly. To mimic fatty liver in aging conditions, researchers highly commended the genetically engineered strains SAMP8 (senescence-accelerated mice prone 8). However, there is a paucity of reports about the anti-steatosis effects of bioactive peptides against fatty liver development under a combined action of high-fat diet exposure and aging process. This study was conducted to evaluate the activity of DIKTNKPVIF peptide synthesized from alcalase-generated potato protein hydrolysate (PH), on reducing HFD-driven and steatosis-associated proinflammatory reaction in ageing model. Methods: Five groups of six-month-old SAMP8 mice (n=4, each) were fed either a normal chow (NC group) for 14 weeks upon sacrifice, or induced with a 6-week HFD feeding, then treated without (HCO group) or with an 8-week simultaneous administration of peptide (HPEP group), protein (HPH group) or probucol (HRX group). Liver organs were harvested from each group for histological analysis and immunoblot assay. Results: In contrast to NC, extensive fat accumulation was visualized in the liver slides of HCO. Following the trends of orally administered PH, intraperitoneally injected peptide reduces hepatic fat deposition and causes at protein level, a significant decrease in HFD-induced proinflammatory mediators p-p38 MAPK, FGF-2, TNF-α, IL-6 with concomitant reactivation of AMPK. However, p-Foxo1 and PPAR-α levels were slightly changed. Conclusion: Oral supplementation of PH and intraperitoneal injection of derived bioactive peptide alleviate proinflammatory reaction associated with hepatosteatosis development in elderly subjects, through activation of AMPK.

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Health‐beneficial properties of potato and compounds of interest

Cited by 64 publications

References 143 publications

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

Potatoes and risk of chronic disease: a systematic review and dose–response meta-analysis

Cowpea: an overview on its nutritional facts and health benefits

Bioactive Peptide Improves Diet-Induced Hepatic Fat Deposition and Hepatocyte Proinflammatory Response in SAMP8 Ageing Mice

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