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Neiker Tecnalia to start field trial of potato varieties with benefits
May 28, 2017
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
May 23, 2017
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
May 23, 2016
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
August 28, 2015
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.
 National University Colombia
May 01, 2012
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.
 Nova Scotia Agricultural College
January 10, 2011
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...
 Nova Scotia Agricultural College
January 10, 2011
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.
 Boosting antioxidants in potato. Credits:Kazunori Hironaka
August 25, 2010
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.
 Peach
June 02, 2010
The Texas A&M University published research that breast cancer cells died after treatments with peach and plum extracts. The researchers identified chlorogenic acid and neochlorogenic acid as the components responsible for killing the cancer cells...
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April 15, 2010
Irish potato, one of the world's major food crops, is increasingly grown and processed for use in various products;consider the popularity of consumer favorites like French fries and potato chips. In the closely scrutinized food production industry, pr...
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