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Impact of potato processing on nutrients, phytochemicals, and human health
Critical Reviews in Food Science and Nutrition ( IF 10.2 ) Pub Date : 2017-07-11 , DOI: 10.1080/10408398.2016.1139542
Amber N. Furrer 1 , Mohammad Chegeni 1 , Mario G. Ferruzzi 2
Affiliation  

Potatoes (Solanum tuberosum) are an important global crop that can be transformed into many products impacting several health dimensions ranging from undernutrition, food security and disease prevention to issues of overnutrition including obesity, diabetes, heart disease. Processed potato products are typically categorized as high fat and sodium foods, as well as being classified as a significant source of carbohydrate, in the form of starch. Conversely, potato products are less known for their contribution of key micronutrients (vitamin C, potassium, magnesium), fiber, and phytochemicals (phenolics and carotenoids). More recent insight into the nutritional value of potatoes and the potential of potato phytochemicals to modulate oxidative and inflammatory stress as well as the potential to alter glycemic response has resulted in increased interest in strategies to improve and leverage the nutritional quality of processed potatoes. This review summarizes critical information on nutritional profiles of potatoes and their processed products and describes the state of the science relative to the influence of in-home and common commercial processing on nutritional quality and potential impacts on human health.

中文翻译:

马铃薯加工对养分,植物化学物质和人体健康的影响

马铃薯(马铃薯))是一种重要的全球作物,可以转化为多种产品,从而影响到从营养不足,食品安全和疾病预防到肥胖症,包括肥胖症,糖尿病,心脏病等营养不良问题的多个健康方面。加工过的马铃薯产品通常被归类为高脂肪和钠食品,并且被归类为淀粉形式的重要碳水化合物来源。相反,马铃薯产品因其主要微量营养素(维生素C,钾,镁),纤维和植物化学物质(酚类和类胡萝卜素)的贡献而鲜为人知。对马铃薯的营养价值以及马铃薯植物化学物质调节氧化和炎性应激以及改变血糖反应的潜力的最新见解导致人们对改善和利用加工马铃薯的营养质量的策略越来越感兴趣。这篇综述总结了有关马铃薯及其加工产品营养概况的重要信息,并描述了与家庭和普通商业加工对营养质量的影响以及对人体健康的潜在影响有关的科学状况。
更新日期:2017-12-27
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