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    Camire, Mary E. 2016. Advances in Potato Chemistry and Technology.


    Furrer, Amber N. Chegeni, Mohammad and Ferruzzi, Mario G. 2016. Impact of Potato Processing on Nutrients, Phytochemicals and Human Health. Critical Reviews in Food Science and Nutrition, p. 00.


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    Gibson, S. and Francis, L. 2015. An analysis of potato consumption habits and diet quality among adults and children in the UK. Nutrition Bulletin, Vol. 40, Issue. 3, p. 177.


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    McGill, Carla R. Kurilich, Anne C. and Davignon, Jean 2013. The role of potatoes and potato components in cardiometabolic health: A review. Annals of Medicine, Vol. 45, Issue. 7, p. 467.


    Rink, Stephanie M. Mendola, Pauline Mumford, Sunni L. Poudrier, Jill K. Browne, Richard W. Wactawski-Wende, Jean Perkins, Neil J. and Schisterman, Enrique F. 2013. Self-Report of Fruit and Vegetable Intake that Meets the 5 A Day Recommendation Is Associated with Reduced Levels of Oxidative Stress Biomarkers and Increased Levels of Antioxidant Defense in Premenopausal Women. Journal of the Academy of Nutrition and Dietetics, Vol. 113, Issue. 6, p. 776.


    Rodríguez-Roque, María Janeth Rojas-Graü, María Alejandra Elez-Martínez, Pedro and Martín-Belloso, Olga 2013. Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice. Journal of Agricultural and Food Chemistry, Vol. 61, Issue. 8, p. 1859.


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Bioavailability of vitamin C from mashed potatoes and potato chips after oral administration in healthy Japanese men

  • Yoshitaka Kondo (a1), Chihana Higashi (a2), Mizuki Iwama (a1), Katsuyuki Ishihara (a2), Setsuko Handa (a1), Hiroyuki Mugita (a2), Naoki Maruyama (a1), Hidenori Koga (a2) and Akihito Ishigami (a1)
  • DOI: http://dx.doi.org/10.1017/S0007114511003643
  • Published online: 15 September 2011
Abstract

Potato (Solanum tuberosum) tubers contain vitamin C (VC) and commercial potato chips have more VC content per wet weight by dehydration during frying. However, intestinal absorption of VC from orally ingested potatoes and its transfer to the blood remains questionable. The present study was designed to determine whether the dietary consumption of potatoes affects VC concentration in plasma and urinary excretion of VC in human subjects. After overnight fasting, five healthy Japanese men between 22 and 27 years of age consumed 87 g mashed potatoes and 282 g potato chips. Each portion contained 50 mg of VC, 50 mg VC in mineral water and mineral water. Before and after a single episode of ingestion, blood and urine samples were collected every 30 min or 1 h for 8 h. When measured by subtraction of the initial baseline value before administration of potatoes from the values measured throughout the 8 h test period, plasma VC concentrations increased almost linearly up to 3 h. Subsequently, the values of potato-fed subjects were higher than those of water, but did not differ significantly from those of VC in water (P = 0·14 and P = 0·5). Less VC tended to be excreted in urine during the 8 h test than VC in water alone (17·0 (sem 7·5) and 25·9 (sem 8·8) v. 47·9 (sem 17·9) μmol/mmol creatinine). Upon human consumption, mashed potatoes and potato chips provide VC content that is effectively absorbed in the intestine and transferred to the blood. Clearly, potatoes are a readily available source of dietary VC.

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*Corresponding author: Dr Y. Kondo, fax +81 3 3579 4776, email kondo@tmig.or.jp
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British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
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