Pigmented Potato Consumption Alters Oxidative Stress and Inflammatory Damage in Men,

Abstract

Pigmented potatoes contain high concentrations of antioxidants, including phenolic acids, anthocyanins, and carotenoids. These bioactive compounds have been implicated in the inhibition or prevention of cellular oxidative damage and chronic disease susceptibility. We assessed the effects of pigmented potato consumption on oxidative stress and inflammation biomarkers in adult males. Free-living healthy men (18-40 y; n = 12/group) consumed 150 g of cooked white- (WP), yellow- (YP), or purple-flesh potatoes (PP) once per day for 6 wk in a randomized study. Blood was collected at baseline and wk 6 to analyze total antioxidant capacity (TAC), DNA damage as assessed by plasma 8-hydroxydeoxyguanosine (8-OHdG), protein oxidation, lipid peroxidation, C-reactive protein (CRP), inflammatory cytokines, lymphoproliferation, NK cytotoxicity, and phenotypes. Potatoes were analyzed for TAC, phenolic acids, anthocyanins, and carotenoids. Compared with the WP group, the YP group had higher concentrations of phenolic acids (P < 0.002) and carotenoids (P < 0.001), whereas the PP group had higher concentrations of phenolic acids (P < 0.002) and anthocyanins (P < 0.001). Men who consumed YP and PP tended to have lower (P < 0.08) plasma IL-6 compared with those consuming WP. The PP group tended to have a lower plasma CRP concentration than the WP group (P = 0.07). The 8-OHdG concentration was lower in men who consumed either YP or PP compared with WP. Pigmented potato consumption reduced inflammation and DNA damage in healthy adult males. This offers consumers an improved nutritional choice in potato consumption.

Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities

“…More recently, Kaspar et al reported their findings of giving pigmented potato (white, yellow, and purple fleshed) meals to healthy male adults for 6 weeks. Results showed that consumption of pigmented potato reduced inflammation and DNA damage (Kaspar et al, 2011).…”

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

“…Oxidative stress is a disturbance of the equilibrium between pro-oxidants and antioxidants, in favour of the former (Kaspar et al, 2011). This imbalance may lead to cellular damage, as oxidation of cellular lipids, proteins and DNA imparts cellular function and increases susceptibility to a number of chronic diseases.…”

“…The impact of the consumption of pigmented potatoes on www.intechopen.com oxidative stress and inflammatory damage in man has been studied by Kaspar et al (2011). Men consumed either white, yellow (high concentrations in phenolic acis and carotenoids) or purple fleshed (high concentrations of phenolic acids and anthocyanins) potato once per day in a randomized 6-week study with good compliance.…”

Coloured-fleshed potatoes after boiling: Promising sources of known antioxidant compounds

“…Choi et al (2013) observed that a 20% purple-fleshed potato powder intake improved both diabetes and lipid control in diabetic rats, by significantly improving serum insulin levels and lowering blood glucose and serum cholesterol levels. Furthermore, it was hypothesized that polyphenols from pigmented potatoes would decrease oxidative stress and inflammation in humans (Kaspar et al, 2011). Nowadays, the interest toward colored-fleshed potatoes is growing also because these tubers are richer in phenolic compounds.…”