Potato Proteins for Better Health

A study from Finland has demonstrated that proteins isolated from processing waste from the potato industry might serve as valuable, antioxidant-rich nutritional ingredients that can also help reduce blood pressure. The results of this research will be published in the July issue of Food Chemistry.

The Finnish researchers, from MTT Agrifood Research Finland, Jokioinen, isolated proteins from potatoes and potato-processing byproducts to evaluate their angiotensin-converting enzyme (ACE) inhibitory and free-radical-scavenging potential. After autolyzing or hydrolyzing the protein isolates, the researchers analyzed the isolates.

They found that hydrolysis increased ACE inhibition, as well as radical-scavenging activity. Proteins from potato byproducts even demonstrated ACE inhibition before hydrolysis. However, hydrolysis was required in order to increase the proteins’ free-radical-scavenging ability.

These findings led the researchers to conclude that “potato is a promising source for the production of bioactive compounds as ingredients for developing functional foods with a beneficial impact on cardiovascular health.”

ACE-inhibitor drugs are often prescribed by medical professionals to treat conditions associated with hypertension and congestive heart failure.