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The potato and its contribution to the human diet and health.

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Title The potato and its contribution to the human diet and health.
 
Creator Burgos, G.
Felde, T. zum
Andre, C.M.
Kubow, S.
 
Subject biofortification
diet
antioxidants
health
glycoalkaloids
iron
zinc
anaemia
potatoes
nutrients
minerals
 
Description Potato has contributed to human diet for thousands of years, first in the Andes of South America and then in the rest of the world. Its contribution to the human diet is affected by cooking, potato intake levels, and the bioavailability of potato nutrients. Generally, the key nutrients found in potatoes including minerals, proteins, and dietary fiber are well retained after cooking. Vitamins C and B6 are significantly reduced after cooking while carotenoids and anthocyanins show high recoveries after cooking due to an improved release of these antioxidants. In many developed countries potatoes are consumed as a vegetable with intakes that vary from 50 to 150 g per day for adults. On the other hand, in some rural areas of Africa and in the highlands of Latin American countries, potato is considered a staple crop and is consumed in large quantities with intakes that vary from 300 to 800 g per day for adults. These marked differences in the potato intake affect significantly the contribution of potato nutrients to the human dietary requirements. In recent years, information about nutrient bioaccessibility and bioavailability from potatoes has become available indicating higher bioaccessibility of minerals and vitamins in potato as compared with other staple crops such as beans or wheat. Bioavailability refers to the fraction of an ingested nutrient that is available for utilization in normal physiological functions and/or for body storage while bioaccessibility refers to the amount that is potentially absorbable from the gut lumen. In addition, potatoes have shown promising health-promoting properties in human cell culture, experimental animal and human clinical studies, including anticancer, hypocholesterolemic, anti-inflammatory, anti-obesity, and antidiabetic properties with phenolics, anthocyanins, fiber, resistant starch, carotenoids as well as glycoalkaloids contributing to the health benefits of potatoes.
 
Date 2020-01
2019-12-17T03:39:49Z
2019-12-17T03:39:49Z
 
Type Book Chapter
 
Identifier Burgos G.; Zum Felde T.; Andre C.; Kubow S. 2020. The potato and its contribution to the human diet and health.. In: Campos H., Ortiz O. (eds) The Potato Crop. Cham (Switzerland). Springer, Cham. ISBN 978-3-030-28683-5. pp 37-74.
9783030286828
9783030286835
https://hdl.handle.net/10568/106190
https://doi.org/10.1007/978-3-030-28683-5_2
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 37-74
 
Publisher Springer Science and Business Media LLC