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Chlorogenic acid

Neiker Tecnalia to start field trial of potato varieties with benefits
NEIKER-Tecnalia is conducting research since 2014 with the objective to identify potato varieties with high levels of bioactive compounds (anthocyanins, phenols and total carotenoids - all having potential potential health benefits), and are adapted to the growing conditions in Spain.
En España desarrollan papas con alto potencial de valor añadido
El Instituto Vasco de Investigación y Desarrollo Agrario, NEIKER-Tecnalia, ha llevado a cabo avances en la mejora genética de patata con el objetivo de obtener variedades con elevados niveles de compuestos bioactivos (antocianinas, fenoles y carotenoides totales), así como capacidad antioxidante beneficiosas para la salud, adaptadas a nuestras condiciones de cultivo.
Colorado State University develops nutrient-rich purple potatoes
Purple potatoes might not be the first thing that comes to mind when trying to increase vitamin, mineral and antioxidant intake. However, a group of researchers from CSU have recently developed potato varieties that satisfy these nutritional needs and could act as a preventive measure to several diseases.
Colorful potatoes may pack powerful cancer prevention punch
Researchers of Penn State University discovered that compounds found in purple potatoes may help kill colon cancer stem cells and limit the spread of the cancer.
Friday, August 28, 2015
 National University Colombia
Reducir la hipertensión arterial y la agregación de plaquetas, a través de la corteza del tubérculo, es un hecho comprobado gracias a un estudio de la ciencia farmacéutica.
Tuesday, May 1, 2012
 Nova Scotia Agricultural College
The discolouration that blights cooked potatoes has plagued the potato industry for many years. This phenomenon, known as after-cooking darkening, is one of the most undesirable characteristics and has been reported from every potato-growing area in the world.
Monday, January 10, 2011
 Nova Scotia Agricultural College
La decoloración que arruina las papas cocidas es un problema de la industria de la papa desde hace muchos años. Se produce, como el término lo indica, cuando al cocinar las papas estas quedan expuestas al aire y aparecen zonas de color que van desde el...
Monday, January 10, 2011
 Boosting antioxidants in potato. Credits:Kazunori Hironaka
Although potatoes are for most people not the first food that comes to mind as a source of anti-oxidants, potatoes ARE an important source for healthful anti-oxidants and polyphenols.
Wednesday, August 25, 2010