The Potato and Its Contribution to the Human Diet and Health
The Potato and Its Contribution to the Human Diet and Health
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DOI：
10.1007/978-3-030-28683-5_2
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发表时间：
2020-01-01
期刊：
影响因子：
--
通讯作者：
Kubow, Stan
中科院分区：
文献类型：
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作者：
Burgos, Gabriela;Zum Felde, Thomas;Kubow, Stan
马铃薯为人类的饮食做出了数千年的贡献，首先是在南美洲的安第斯山脉，然后是世界其他地区。它对人类饮食的贡献受到烹饪，马铃薯摄入量和马铃薯营养素的生物利用度的影响。一般来说，马铃薯中的关键营养素，包括矿物质，蛋白质和膳食纤维，在烹饪后都能很好地保留下来。维生素C和B-6在烹饪后显著减少，而类胡萝卜素和花青素在烹饪后由于这些抗氧化剂的改善释放而显示出高回收率。在许多发达国家，马铃薯作为蔬菜被消费，成人每天的摄入量从50克到150克不等。另一方面，在非洲的一些农村地区和拉丁美洲国家的高地，马铃薯被认为是一种主要作物，消费量很大，成人每天的摄入量从300克到800克不等。马铃薯摄入量的这些显著差异显著影响了马铃薯营养素对人类膳食需求的贡献。近年来，有关马铃薯营养素生物可利用性和生物可利用性的信息已经变得可用，表明马铃薯中矿物质和维生素的生物可利用性高于其他主食作物，如豆类或小麦。生物利用度是指摄入的营养素中可用于正常生理功能和/或身体储存的部分，而生物可利用度是指可从肠腔吸收的量。此外，马铃薯在人类细胞培养、实验动物和人类临床研究中显示出有希望的健康促进特性，包括抗癌、降胆固醇、抗炎、抗肥胖、和抗糖尿病特性，其中酚类物质、花青素、纤维、抗性淀粉、类胡萝卜素以及配糖生物碱有助于马铃薯的健康益处。
Potato has contributed to human diet for thousands of years, first in the Andes of South America and then in the rest of the world. Its contribution to the human diet is affected by cooking, potato intake levels, and the bioavailability of potato nutrients. Generally, the key nutrients found in potatoes including minerals, proteins, and dietary fiber are well retained after cooking. Vitamins C and B-6 are significantly reduced after cooking while carotenoids and anthocyanins show high recoveries after cooking due to an improved release of these antioxidants.In many developed countries potatoes are consumed as a vegetable with intakes that vary from 50 to 150 g per day for adults. On the other hand, in some rural areas of Africa and in the highlands of Latin American countries, potato is considered a staple crop and is consumed in large quantities with intakes that vary from 300 to 800 g per day for adults. These marked differences in the potato intake affect significantly the contribution of potato nutrients to the human dietary requirements.In recent years, information about nutrient bioaccessibility and bioavailability from potatoes has become available indicating higher bioaccessibility of minerals and vitamins in potato as compared with other staple crops such as beans or wheat. Bioavailability refers to the fraction of an ingested nutrient that is available for utilization in normal physiological functions and/or for body storage while bioaccessibility refers to the amount that is potentially absorbable from the gut lumen.In addition, potatoes have shown promising health-promoting properties in human cell culture, experimental animal and human clinical studies, including anticancer, hypocholesterolemic, anti-inflammatory, anti-obesity, and antidiabetic properties with phenolics, anthocyanins, fiber, resistant starch, carotenoids as well as glycoalkaloids contributing to the health benefits of potatoes.