Potato: an Anti-Inflammatory Food

Lavanya Reddivari, Tianmin Wang, Binning Wu, Shiyu Li

Research output: Contribution to journalReview article

2 Scopus citations

Abstract

Some foods promote inflammation and some reduce it. Chronic intestinal inflammation 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. Given the wide variation in potato germplasm for these compounds, there exists an opportunity to further develop potato as a potent anti-inflammatory staple crop.

Original languageEnglish (US)
Pages (from-to)164-169
Number of pages6
JournalAmerican Journal of Potato Research
Volume96
Issue number2
DOIs
StatePublished - Apr 15 2019

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All Science Journal Classification (ASJC) codes

  • Agronomy and Crop Science

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