Articles tagged with Potatoes
A new study by Joe Vinson found that consuming 6-8 purple potatoes twice daily for a month reduced diastolic blood pressure by 4.3% and systolic pressure by 3.5%. The majority of subjects taking anti-hypertensive drugs still showed a significant decrease in blood pressure.
Xiaohong Wang's diagnostic test can identify the type of nematode infesting a field, crucial for developing resistant potato varieties. The test is 1000 times more sensitive than traditional methods, enabling reliable results from small amounts of nematode material.
Scientists have created a new map of the potato genome that could improve crop yields and nutritional content. The study's findings suggest that breeding potatoes with improved genes could help feed a growing global population.
Researchers from Virginia Tech and the Potato Genome Sequencing Consortium successfully sequenced the genome of a diploid potato variety, revealing approximately 39,000 protein coding genes. The study provides insights into the evolution of the potato tuber and its genetic variation.
A study of over 11,500 children found that consuming white potatoes in meals increases the intake of other vegetables and essential nutrients like potassium and fiber. Potatoes were not linked to higher rates of obesity or overweight in children.
Researchers found no significant difference in polyphenol content between organically grown and conventionally grown onions, carrots, and potatoes. Organic farming methods are still considered beneficial for animal welfare and environmental protection.
Bioscience researchers have developed a new approach to breeding resistance to late blight in potatoes, using genetic analysis to identify inherently resistant plants. This breakthrough could lead to more durable disease resistance and the creation of GM varieties that can combine resistance to both blight and nematodes.
A recent study by Pia Knuthsen and colleagues found no significant differences in polyphenol content between organically and conventionally grown onions, carrots, and potatoes. The researchers analyzed antioxidants from the three vegetables using conventional and organic methods.
A 12-week study of 86 overweight participants found that all three groups lost weight when consuming five to seven servings of potatoes per week. The results suggest that potatoes, when prepared in a healthy manner, do not contribute to weight gain and can be part of a weight loss program.
Researchers discovered two methods to increase antioxidants in potatoes, including electric shocks and ultrasound treatment, resulting in up to 50% more phenols and chlorogenic acid. The process could have widespread commercial application for functional foods with potential health benefits.
Geneticists have identified a wild potato species, Solanum verrucosum, with resistance to late blight and early blight. Researchers are working to crossbreed this resistant gene into cultivated potatoes to improve disease resistance.
ARS scientists Rich Novy and Jonathan Whitworth are working on a program to develop new potato lines that resist different biotypes of late blight. The goal is to help growers save on fungicides and other expenses associated with controlling the disease, which can render potatoes unmarketable.
Scientists at Cornell University found that compounds in Guatemalan potato moth larvae saliva increase photosynthesis and starch production in commercial potato plants, resulting in bigger tubers. Yield increases were observed when 10-50% of potatoes were infested, with marketable yields doubling or tripling.
Researchers have created new analytical procedures for detecting and measuring phytonutrient concentrations in potatoes, which may help reduce the risk of cardiovascular disease, respiratory problems, and certain cancers. Phytonutrient levels in potatoes range from 100 to over 1,500 milligrams per 100 grams dry weight.
Researchers evaluate promising new potato varieties for improved quality and longer storage life, targeting up to 10 months. They've identified genetic causes for early sprouting and are working towards non-chemical solutions.
Research suggests choosing different fruits and vegetables can increase phytonutrient intake, which may help decrease risk for certain chronic diseases. Americans can improve their diet by varying the types of produce they consume and focusing on foods with higher concentrations of specific phytonutrients.
Researchers have discovered that the concentration of phosphorus, calcium, copper, and magnesium in potato tubers can predict after-cooking darkening. The study found that ACD readings were higher in tubers from fertilized plots compared to nonfertilized ones, suggesting a potential method for predicting and minimizing the trait.
A team of scientists, led by MSU's Robin Buell, has sequenced the potato genome, estimating it to be 840 million base pairs. The draft sequence will help breeders improve yield, quality, and disease resistance in potatoes.
Researchers at Kansas State University have discovered a special breed of purple sweet potato with high levels of anthocyanins, which are linked to reduced cancer risk. The study found that the potato's antioxidants and phenolic compounds inhibit cancer cell growth.
Potatoes with 'green' patches contain a toxic substance called Glycoalkaloids (GA), posing health risks. Cutting away the affected area can eliminate most of the toxin, reducing public health risks. Effective pre-harvest and post-harvest practices, such as proper soil coverage and harvesting timing, can also control GA levels in potatoes.
A commercially available fruit and vegetable wash has been found to be highly effective in killing disease-causing bacteria in produce-processing washwater. This could significantly reduce the risk of cross-contamination in food plants.
A new study found that boiling cubed or shredded potato samples reduced potassium levels by 50% and 75%, respectively. Leaching had little effect on mineral content. Boiling thinly sliced potatoes can help renal failure patients reduce their mineral intake while maintaining other nutritional qualities.
Researchers found that pre-soaking potatoes can reduce acrylamide formation by up to 23-48%, depending on soaking time and frying color. The study suggests this simple measure may reduce health risks associated with acrylamide consumption.
Researchers at the University of Wisconsin-Madison found that Andean potatoes were introduced to Europe around 1700, while Chilean potatoes became popular 34 years earlier, contradicting previous theories about their origins.
University of Florida researchers propose using a fructose index to gauge how healthy foods are; starch-based foods like potatoes and rice may be relatively safe compared to sugar-based foods. Dieters should limit fructose intake, as excessive consumption can cause obesity and metabolic syndrome.
Spanish researchers found that pigs fed large quantities of raw potato starch had a healthier bowel and decreased levels of white blood cells. The study, published in Journal of the Science of Food and Agriculture, suggests a potential beneficial effect on overall immune system health.
Scientists have long debated the birthplace of the European potato. New genetic information reveals that remnants of early potatoes are of Andean and Chilean origin, with possible hybrids. This finding challenges previous assumptions and has implications for breeding programs.
A small study found that starting exercise after 40 can significantly cut the chances of developing coronary artery disease. Those who exercised throughout their lives had the lowest risks, but those who started later were still around 55% less likely to be diagnosed with heart disease.
Researchers discovered evidence of ancient Amazonian crops, including arrowroot and maize, at the Waynuna site in southern Peru. The findings push back the date of maize cultivation by ~1000 years, revealing a complex exchange network between Amazonian and Andean cultures.
A recent DNA study has identified a single origin for domesticated potatoes, tracing them back to a broad area of southern Peru. This finding contradicts prior hypotheses of multiple origins and sheds new light on the evolutionary history of one of the world's most widely cultivated crops.
A study compared genetically modified Desirée potatoes with five conventional varieties, revealing a surprising range of variation in substance content. The analyses found that the genetically modified lines exhibited similar variation to the conventional varieties, except for higher inulin polysaccharide content.
A new study from Newcastle University has led to the introduction of ten organic potato varieties, suitable for various national palates and cuisine, across Europe. The Blight-MOP project has successfully developed 'designer composts' to increase yields by up to 40% while introducing blight-resistant potatoes on supermarket shelves.
A new low-carb potato variety developed by HZPC will be available to consumers in January 2025. The potato has 30 percent fewer carbohydrates compared to a standard Russet baking potato, and is also non-genetically engineered.
A Saint Louis University study finds that most Americans don't make the most nutritious choices due to unclear nutrition messages. The research suggests eating a variety of fruits and vegetables rich in vitamins A and C, betacarotene, and fiber reduces chronic disease risk.
A recent study found that schools' a la carte options are displacing fruits and vegetables in the diets of middle schoolers. The researchers discovered that nearly four out of every five snacks sold through these programs were high-fat, while only low-cost and healthy items should be added to menus.
Potato late blight, a mutated funguslike pathogen, is affecting global potato production, causing brownish lesions that turn healthy plants into mush. The disease has spread globally, with Russia experiencing devastating yields, and experts warn of dire consequences for food security.
A new, late blight-resistant potato variety developed by Cornell University will be given to Russian company Dokagene Technologies. The potato can also resist golden nematodes, scab, and potato virus Y, making it a valuable resource for Russian farmers.
Researchers at Idaho National Laboratory are testing the effectiveness of ozone technology to sterilize mail by delivering high concentrations of ozone through potato conveyor belts. Preliminary results indicate that a 60-minute exposure to high levels of ozone inactivates anthrax spores, providing a potential tool against terrorism.
A team of chemists at Amsterdam University has created an environmentally-friendly pesticide that can effectively combat potato cyst nematodes. The new substance is a derivative of solano-eclepin A, which was first identified in 1992 and has a complex molecular structure containing seven rings.
Researchers at Newcastle University have discovered a purple potato variety that shows promise in resisting the devastating potato blight disease. The variety, grown commercially without using chemicals, could significantly impact the supply of organically-grown potatoes, improving availability and reducing costs for farmers.
A study by Penn State researcher Dr. S. E. Specter found that young men who ate mashed potatoes prepared with heart-healthy mono unsaturated oil stayed satiated longer than those who ate the same lunch with rice or polyunsaturated oil.
A human clinical trial of an edible vaccine has shown promising results, indicating that consumption can result in immunity to specific diseases. The vaccine was tested on volunteers who ate genetically altered potatoes and showed a significant immune response, with antibodies found in both blood and stool samples.
Researchers have shown that an edible vaccine can safely trigger significant immune responses in humans. Ten of the 11 volunteers who ingested transgenic potatoes had fourfold rises in serum antibodies, and six developed intestinal antibodies. The study demonstrates a potential solution for reducing vaccine burden in developing countries.