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Title: Developing the Nutritional Potential of Potato

Author
item Navarre, Duroy - Roy
item GOYER, AYMERIC - OREGON ST UNIV
item SHAKYA, ROSHANI - WASHINGTON ST UNIV

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 12/2/2008
Publication Date: 7/1/2009
Citation: Navarre, D.A., Goyer, A., Shakya, R. 2009. Developing the Nutritional Potential of Potato. In : Nigel Yee and William Bussel (Eds) Potato IIII. Global Science Books. Food 3 (Special Issue 1), 118-124.

Interpretive Summary: Potatoes are the most consumed vegetable in the developed world and consumption is increasing in the developing world. Consequently, the phytonutrient content of potato can have a large impact on public health. Moreover, because of the high consumption even modest increases in tuber phytonutrient content can be important. Although already a good source of phytonutrients, little effort has been directed towards maximizing the nutritional potential of potatoes. Similarly, the rich genetic diversity of potatoes has barely been utilized for nutritional enhancement. Recent technological advances combined with increasing knowledge about which phytochemicals have health-promoting properties should facilitate the development of phytonutrient enhanced potatoes. This review will focus on phenolic, glycoalkaloid, vitamin C and vitamin B9 (folate) content in potato and examine recent efforts to further increase tuber concentrations of these compounds.

Technical Abstract: Potatoes are the most consumed vegetable in the developed world and consumption is increasing in the developing world. Consequently, the phytonutrient content of potato can have a large impact on public health. Moreover, because of the high consumption even modest increases in tuber phytonutrient content can be important. Although already a good source of phytonutrients, little effort has been directed towards maximizing the nutritional potential of potatoes. Similarly, the rich genetic diversity of potatoes has barely been utilized for nutritional enhancement. Recent technological advances combined with increasing knowledge about which phytochemicals have health-promoting properties should facilitate the development of phytonutrient enhanced potatoes. This review will focus on phenolic, glycoalkaloid, vitamin C and vitamin B9 (folate) content in potato and examine recent efforts to further increase tuber concentrations of these compounds.