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Potato: an Anti-Inflammatory Food

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.

Resumen

Algunos alimentos promueven inflamación y otros la reducen. La inflamación crónica intestinal conduce a una variedad de enfermedades tales como la enfermedad del intestino inflamado (IBD), cáncer de colon, obesidad, enfermedades cardiovasculares, y la diabetes tipo 2, que invaden a la sociedad hoy en día. Debido a que el alimento basado en plantas es efectivo contra enfermedades crónicas por vía de la modulación de la microbiota del intestino y de la inflamación, existe un creciente interés en cultivos de alimentos básicos antiinflamatorios. La papa contiene componentes antiinflamatorios tales como almidón resistente, fibra, y antocianinas. Considerando la amplia variación en el germoplasma de papa para estos compuestos, existe una oportunidad de desarrollar papa más adelante como un potente cultivo básico antiinflamatorio.

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Fig. 1

Abbreviations

CRP:

C-reactive protein

DSS:

dextran sulfate sodium

HCD:

high-calorie diet

IBD:

Inflammatory bowel disease

LPS:

lipopolysaccharide

RS:

resistant starch

SCFA:

short-chain fatty acid

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Acknowledgements

We acknowledge Jairam K. P. Vanamala, Ph.D. for reviewing the article. Research is supported by Agriculture and Food Research Initiative competitive grant 2016-67017-24512 from the USDA National Institute of Food and Agriculture.

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Correspondence to Lavanya Reddivari.

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Reddivari, L., Wang, T., Wu, B. et al. Potato: an Anti-Inflammatory Food. Am. J. Potato Res. 96, 164–169 (2019). https://doi.org/10.1007/s12230-018-09699-z

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Keywords

  • Potato
  • Anthocyanins
  • Fiber
  • Resistant starch
  • Inflammation
  • Gut bacteria