Potatoes' cancer-fighting properties diminish in storage

09/30/2011 08:25:00 AM
Vicky Boyd

A Colorado State University study has added credance to the eat local movement.

The project, led by Jairam Vanamala, a professor in the food science and human nutrition department, found that as you stored colored potatoes, the anti-cancer properties of chemical compounds found in the spuds decreased.

Potatoes in general have antioxidants that are active against colon cancer.

But fresh colored potatoes—particularly purple- and red-fleshed varieties—have comparable levels of antioxidants to blueberries and grapes, according to a news release.

A half of a fresh backed purple potato delivers about the same level of these compounds as 45 blueberries of 25 grapes.

“If a consumer wants to maximize the health benefits of potatoes, they should shop for locally grown, in-season red- or purple potatoes,” Vanamala said in the release.



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