The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Potatoes and Human Health
Abstract
The potato (Solanum tuberosum L.) tuber follows only rice and wheat in world importance as a food crop for human consumption. Cultivated potatoes have spread from the Andes of South America where they originated to 160 countries around the world. Consumption of fresh potatoes has declined while processed products have increased in popularity. As the potato becomes a staple in the diets of an increasing number of humans, small differences in potato nutritional composition will have major impacts on population health. The potato is a carbohydrate-rich, energy-providing food with little fat. Potato protein content is fairly low but has an excellent biological value of 90-100. Potatoes are particularly high in vitamin C and are a good source of several B vitamins and potassium. The skins provide substantial dietary fiber. Many compounds in potatoes contribute to antioxidant activity and interest in cultivars with pigmented flesh is growing. This review will examine the nutrient and bioactive compounds in potatoes and their impact on human health.
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Citations
Cites
Antioxidant and Antiproliferative Activities of Common Vegetables
Chu, Y.-F., Sun, J., Wu, X., & Liu, R. H. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020665f · Cited by 937
High-glycemic Index Foods, Hunger, and Obesity: Is There a Connection?
Roberts, S. B. (2009) · Nutrition Reviews · doi:10.1111/j.1753-4887.2000.tb01855.x · Cited by 356 · cited 1×
“These have generally indicated that high GI meals decrease satiety, and increase the return of hunger and energy intake at a later meal, in comparison with low glycemic index meals containing potatoes (Roberts, 2000).”
BackgroundPotato and french fry consumption and risk of type 2 diabetes in women
Halton, T. L., Willett, W. C., Liu, S., Manson, J. E., Stampfer, M. J., & Hu, F. B. (2006) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/83.2.284 · Cited by 257 · cited 1×
“Potato, and especially French fry consumption, was modestly associated with an increased risk for type-2 diabetes in the Nurses’ Health Study (Halton et al., 2006).”
BackgroundFrequent Salad Vegetable Consumption Is Associated with A Reduction in the Risk of Diabetes Mellitus
Williams, D. E. M., Wareham, N. J., Cox, B. D., Byrne, C. D., Hales, C. N., & Day, N. E. (1999) · Journal of Clinical Epidemiology · doi:10.1016/s0895-4356(99)00006-2 · Cited by 117
Cited by
Potato peels as sources of functional compounds for the food industry: A review
Sampaio, S. L., Petropoulos, S. A., Alexopoulos, A., Heleno, S. A., Santos-Buelga, C., Barros, L., & Ferreira, I. C. F. R. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.07.015 · Cited by 165
Potato consumption and cardiovascular disease risk factors among Iranian population
Khosravi-Boroujeni, H., Mohammadifard, N., Sarrafzadegan, N., Sajjadi, F., Maghroun, M., Khosravi, A., Alikhasi, H., Rafieian, M., & Azadbakht, L. (2012) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2012.690024 · Cited by 135
Willersinn, C., Mack, G., Mouron, P., Keiser, A., & Siegrist, M. (2015) · Waste Management · doi:10.1016/j.wasman.2015.08.033 · Cited by 107
Fernandez-Orozco, R., Gallardo-Guerrero, L., & Hornero-Méndez, D. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.05.016 · Cited by 89
(2013) · PubMed · Cited by 15
Metadata
- Authors
- Camire, M. E., Kubow, S., & Donnelly, D. J.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2009-12-02
- Volume
- 49
- Issue
- 10
- Pages
- 823-840
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W1978895437
- Cited by
- 630
- References
- 4
- FWCI
- 18.78
- Type
- journal article
- Language
- en
- Open access
- closed
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