141 - High antioxidant potatoes: Acute in vivo antioxidant source and hypotensive agent in humans after supplementation to hypotenisve subjects
Joe A Vinson1, email@example.com, Cheryil A Demkosky1, Duroy A Navarre2. (1) Department of Chemistry, University of Scranton, Scranton, PA 18510, United States, (2) Vegetable and Forage Crops Research Laboratory, USDA -Agricultural Research Service, Prosser, WA 99350, United States
Potatoes have the highest daily per capita consumption of all the vegetables in the US diet. Pigmented potatoes contain high concentrations of antioxidants, including phenolic acids, anthocyanins, and carotenoids. In a single dose study we gave 6-8 microwaved potatoes with skins or a comparable amount of refined starch as cooked biscuits to normal fasting subjects and took repeated samples of blood over an 8-hour period. Plasma antioxidant capacity was measured by Ferric Reducing Antioxidant Power. A 24-hour urine was taken before and after each regimen. Urine antioxidant capacity due to polyphenol was measured by Folin reagent after correction for non-phenolic interferences with a solid phase (Polyclar) procedure. Potato caused an increase in plasma and urine antioxidant capacity and refined starch caused a decrease in both, i.e. was a prooxidant. In a crossover study 18 hypertensive subjects with an average BMI of 29 were given either 6-8 small microwaved purple potatoes twice daily or no potatoes for 4 weeks and then given the other regimen for another 4 weeks. There was no significant effect of potato on plasma glucose, lipids, HbA1c. There was no significant body weight increase. Diastolic blood pressure significantly decreased 4.3%, a 4 mm reduction. Systolic blood pressure decreased 3.5%. This blood pressure drop occurred in spite of the fact that 14/18 subjects were taking antihypertensive drugs. Thus purple potatoes are an effective hypotensive agent and lower the risk of heart disease and stroke in hypertensive subjects without weight gain.
Wednesday, August 31, 2011 03:50 PM
Food Bioactives and the Journal of Agricultural and Food Chemistry (01:30 PM - 04:55 PM)
Location: Colorado Convention Center