title: Health benefits of the potato affected by domestic cooking: A review.
abstract: Potato (Solanum tuberosum L) is an important food crop worldwide and a good source of vitamins, minerals and dietary fiber as well as phytochemicals, which benefits human body as nutrients supplementary and antioxidants. However, cooked potato is also considered as a high-glycemic-index food because of its high content of rapidly digestible starch, long-term consumption of which will increase the risk of cardiovascular disease and type-2 diabetes. Domestic cooking (boiling, frying, steaming, etc.) are usually adopted before potato consumption. The chemical, physical and enzyme modifications that occur during cooking will alter the potato's antioxidant capacity and digestibility, which subsequently affected on the bioavailability of phytochemicals and the postprandial glycemic response of the human body. We reviewed the recent publications on the effects of domestic cooking on the nutrition, phytochemicals and the glycemic index changes of the cooked potato. Furthermore, the possible mechanisms underlying these changes were discussed, and additional implications and future research goals were suggested.
authors.affiliation: Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
authors.forename: Jinhu
authors.initials: J
authors.lastname: Tian
authors.affiliation: Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China.
authors.forename: Jianchu
authors.initials: J
authors.lastname: Chen
authors.affiliation: Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: psu@zju.edu.cn.
authors.forename: Xingqian
authors.initials: X
authors.lastname: Ye
authors.affiliation: Zhejiang University, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: chenshiguo210@163.com.
authors.forename: Shiguo
authors.initials: S
authors.lastname: Chen
mesh_terms: D000975:Antioxidants; D003296:Cooking; D018556:Crops, Agricultural; D004043:Dietary Fiber; D038321:Glycemic Index; D006262:Health; D006801:Humans; D008903:Minerals; D064209:Phytochemicals; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch; D014815:Vitamins
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D008903:Minerals; D064209:Phytochemicals; D014815:Vitamins; D013213:Starch
keywords: Antioxidant activity; Domestic cooking; Glycemic index; Phytochemical; Potato