According to research comparing purple-fleshed and white-fleshed potatoes, how much greater was the antioxidant activity observed in the purple variety when measured gram-for-gram?

Answer

Two to three times greater

Studies quantifying the antioxidant potential demonstrated a marked superiority in purple potatoes compared to their white or yellow counterparts. Specifically, when comparing measurements on a gram-for-gram basis, purple potatoes exhibit an antioxidant activity that is two to three times greater than that found in white or yellow varieties. This superior activity is directly linked to the high concentration of phenolic compounds present, including anthocyanins and other molecules like rutin, quercetin, catechins, and chlorogenic acid. The practical implication of this finding is substantial, as consumption of purple potatoes has been shown to raise antioxidant levels in subjects' blood and urine, contrasting with refined starches which caused a measured decrease.

According to research comparing purple-fleshed and white-fleshed potatoes, how much greater was the antioxidant activity observed in the purple variety when measured gram-for-gram?

Related Questions

What specific water-soluble pigments are responsible for the deep violet color and nutritional advantages of the Vitelotte potato over paler varieties?According to research comparing purple-fleshed and white-fleshed potatoes, how much greater was the antioxidant activity observed in the purple variety when measured gram-for-gram?What tangible cardiovascular benefit was observed in healthy adults consuming an anthocyanin-rich potato variety for four weeks in one human trial concerning blood pressure regulation?When resistant starch from Vitelotte travels to the large intestine, what vital short-chain fatty acid (SCFA) is produced through fermentation by beneficial gut bacteria?Compared to yellow and white potatoes, what was the specific Glycemic Index ($ ext{GI}$) value measured for purple potatoes in the referenced comparison study?Which two specific acylated anthocyanins have been identified as being present within the purple flesh of the Vitelotte potato?In the established ranking of macro and micro minerals found in purple potato flour (PPF) versus yellow potato flour (YPF), which mineral holds the dominant position across both samples?What specific preparation technique involving cooking followed by chilling is recommended to significantly increase the content of resistant starch in Vitelotte potatoes?In analyses where purple potato extracts were tested *in vitro*, against which undesirable bacterium was the inhibitory effect observed to be stronger than that of the antibiotic drug chloramphenicol in that specific test?What colorless polyphenol, which can constitute up to 80% of the total polyphenols in the tuber, is found in higher concentrations in the purple flesh of the Vitelotte?When comparing the total dietary fiber percentage on a dry weight basis between processed purple potato flour (PPF) and yellow potato flour (YPF) in one study, which flour sample exhibited the higher yield?
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