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Scientists confirm the anti-inflammatory qualities of potatoes

In a research paper published in the American Journal of Potato Research, scientists Lavanya Reddivari, Tianmin Wang, Binning Wu and Shiyu Li say that some foods promote inflammation and some reduce it.

Chronic intestinal inflammation, they say, drives a variety of diseases such as inflammatory bowel disease (IBD), colon cancer, obesity, cardiovascular diseases, and type 2 diabetes, which plagues society today.

Because plant-based food is effective against chronic diseases via modulation of gut microbiota and inflammation, there is a growing interest in anti-inflammatory staple food crops. Potato contains anti-inflammatory components such as resistant starch, fiber, and anthocyanins, the scientists say.

Given the wide variation in potato germplasm for these compounds, they conclude that there exists an opportunity to further develop potato as a potent anti-inflammatory staple crop.

More on this page of the SpringerLink website

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