09/26/08 Research documents health benefits from potato antioxidants

Farm and Ranch September 26, 2008 Washington State University food and nutrition scientist Boon Chew says it is one of the most exciting and rewarding projects he's been involved with. What Chew is describing is Washington State Potato Commission funded research to determine if the antioxidants in potatoes are actually absorbed by the human body. After two years of research Chew has an answer. Chew: "That indeed the total antioxidant capacity can be improved in individuals consuming potatoes." A second question that needed an answer was if the absorption of the antioxidants had a health benefit. Chew: "We have done most of the work even though it is not totally complete. And it definitely, definitely showed health benefits from consuming potatoes, and again especially pigmented potatoes with higher amounts and different types of antioxidants." Chew says dietary potato antioxidants help keep a protein that can cause heart disease at more normal levels. Pigmented potatoes also helped suppress DNA damage than can lead to cancerous cells. These health benefits came from just one serving a day of cooked potatoes. Given these results Chew expects the currently limited production of red, yellow and purple pigmented potatoes to expand. Chew: "I would certainly predict it is going to happen in a big way." That's the Northwest Farm and Ranch Report. Brought to you in part by the Washington State Potato Commission. Nutrition today! Good health tomorrow! I'm Bob Hoff on the Northwest Ag Information Network.