Tag: potato

Foods

• • potatoes

Studies

• Association between processed and ultra-processed food intake and the risk of breast cancer: a case-control study Cite
  Nouri M, Mansouri F, Jafari F, Ranjbar Zahedani M, Jalali S, Heidari Z, et al. Association between processed and ultra-processed food intake and the risk of breast cancer: a case-control study. BMC Cancer. Springer Science and Business Media LLC; 2024; 24 10.1186/s12885-024-13014-x
• Antitumor properties of colored native potatoes (Solanum tuberosum ssp. tuberosum) from southern Chile Cite
  Behn A, Uribe N, Chipón C, Pavicic F, Turones L, Ehrenfeld P, et al. Antitumor properties of colored native potatoes (Solanum tuberosum ssp. tuberosum) from southern Chile. Food Bioscience. Elsevier BV; 2024;:104969 10.1016/j.fbio.2024.104969
• Potato protein as an emerging high-quality: source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein Cite
  Bhutto RA, Bhutto NuaH, Khanal S, Wang M, Iqbal S, Fan Y, et al. Potato protein as an emerging high-quality: source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein. Food Hydrocolloids. Elsevier BV; 2024;:110415 10.1016/j.foodhyd.2024.110415
• Traditional Food Processing and Acrylamide Formation: A Review Cite
  Adimas MA, Abera BD, Adimas ZT, Woldemariam HW, Delele MA. Traditional Food Processing and Acrylamide Formation: A Review. Heliyon. Elsevier BV; 2024;:e30258 10.1016/j.heliyon.2024.e30258
• Possible interactions between selected food processing and medications Cite
  Poli G, Bologna E, Saguy IS. Possible interactions between selected food processing and medications. Frontiers in Nutrition. Frontiers Media SA; 2024; 11 10.3389/fnut.2024.1380010
• Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods Cite
  Timm M, Offringa LC, Van Klinken BJ, Slavin J. Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods. Nutrients. MDPI AG; 2023; 15:4138 10.3390/nu15194138
• Possible Genetic Risks from Heat-Damaged DNA in Food Cite
  Jun YW, Kant M, Coskun E, Kato TA, Jaruga P, Palafox E, et al. Possible Genetic Risks from Heat-Damaged DNA in Food. ACS Central Science. American Chemical Society (ACS); 2023; 9:1170-1179 10.1021/acscentsci.2c01247
• Root vegetable side streams as sources of functional ingredients for food, nutraceutical and pharmaceutical applications: The current status and future prospects Cite
  Zhou Y, Tian Y, Yang B. Root vegetable side streams as sources of functional ingredients for food, nutraceutical and pharmaceutical applications: The current status and future prospects. Trends in Food Science & Technology. Elsevier BV; 2023; 137:1-16 10.1016/j.tifs.2023.05.006
• Health-Promoting Compounds In Potatoes: Tuber Exhibiting Great Potential For Human Health Cite
  Raigond P, Jayanty SS, Parmar V, Dutt S, Changan SS, Kumar Luthra S, et al. Health-Promoting Compounds In Potatoes: Tuber Exhibiting Great Potential For Human Health. Food Chemistry. Elsevier BV; 2023;:136368 10.1016/j.foodchem.2023.136368
• Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies Cite
  Başaran B, Çuvalcı B, Kaban G. Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies. Foods. MDPI AG; 2023; 12:346 10.3390/foods12020346
• Alternative proteins for meat and dairy replacers: Food safety and future trends Cite
  Banach JL, van der Berg JP, Kleter G, van Bokhorst-van de Veen H, Bastiaan-Net S, Pouvreau L, et al. Alternative proteins for meat and dairy replacers: Food safety and future trends. Critical Reviews in Food Science and Nutrition. Informa UK Limited; 2022;:1-18 10.1080/10408398.2022.2089625
• Pigmented Potatoes: A Potential Panacea for Food and Nutrition Security and Health? Cite
  Bvenura C, Witbooi H, Kambizi L. Pigmented Potatoes: A Potential Panacea for Food and Nutrition Security and Health?. Foods. MDPI AG; 2022; 11:175 10.3390/foods11020175
• Types of carbohydrate intake and breast cancer survival Cite
  Farvid MS, Barnett JB, Spence ND, Rosner BA, Holmes MD. Types of carbohydrate intake and breast cancer survival. European Journal of Nutrition. Springer Science and Business Media LLC; 2021; 10.1007/s00394-021-02517-z
• Potato Consumption and Risk of Site-Specific Cancers in Adults: A Systematic Review and Dose-Response Meta-Analysis of Observational Studies Cite
  Darooghegi Mofrad M, Mozaffari H, Askari MR, Amini MR, Jafari A, Surkan PJ, et al. Potato Consumption and Risk of Site-Specific Cancers in Adults: A Systematic Review and Dose-Response Meta-Analysis of Observational Studies. Advances in Nutrition. Oxford University Press (OUP); 2021; 10.1093/advances/nmab024
• Association between Grain and Legume Intakes and Breast Cancer Risk among Women Cite
  Hammad SS, Mahmoud R, Marie L, Abdelrahim D, Tayyem RF. Association between Grain and Legume Intakes and Breast Cancer Risk among Women. Annals of Cancer Research and Therapy. The Japanese Society of Strategies for Cancer Research and Therapy; 2020; 28:81-87 10.4993/acrt.28.81
• Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach Cite
  Esposito F, Nardone A, Fasano E, Triassi M, Cirillo T. Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach. Food and Chemical Toxicology. Elsevier BV; 2017; 108:249-256 10.1016/j.fct.2017.08.006
• Changes in anthocyanidin levels during the maturation of color-fleshed potato (Solanum tuberosum L.) tubers Cite
  Šulc M, Kotíková Z, Paznocht L, Pivec V, Hamouz K, Lachman J. Changes in anthocyanidin levels during the maturation of color-fleshed potato (Solanum tuberosum L.) tubers. Food Chemistry. Elsevier BV; 2017; 237:981-988 10.1016/j.foodchem.2017.05.155
• Health-beneficial properties of potato and compounds of interest Cite
  Visvanathan R, Jayathilake C, Chaminda Jayawardana B, Liyanage R. Health-beneficial properties of potato and compounds of interest. Journal of the Science of Food and Agriculture. Wiley; 2016; 96:4850-4860 10.1002/jsfa.7848
• Phenolic Compounds in the Potato and Its Byproducts: An Overview Cite
  Akyol H, Riciputi Y, Capanoglu E, Caboni M, Verardo V. Phenolic Compounds in the Potato and Its Byproducts: An Overview. International Journal of Molecular Sciences. MDPI AG; 2016; 17:835 10.3390/ijms17060835
• Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits Cite
  Chandrasekara A, Josheph Kumar T. Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits. International Journal of Food Science. Hindawi Limited; 2016; 2016:1-15 10.1155/2016/3631647
• Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes Cite
  Tian J, Chen J, Lv F, Chen S, Chen J, Liu D, et al. Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes. Food Chemistry. Elsevier BV; 2016; 197:1264-1270 10.1016/j.foodchem.2015.11.049
• Anticancer activities of anthocyanin extract from genotyped Solanum tuberosum L. “Vitelotte” Cite
  Bontempo P, De Masi L, Carafa V, Rigano D, Scisciola L, Iside C, et al. Anticancer activities of anthocyanin extract from genotyped Solanum tuberosum L. “Vitelotte”. Journal of Functional Foods. Elsevier BV; 2015; 19:584-593 10.1016/j.jff.2015.09.063
• Influence of the frying process and potato cultivar on acrylamide formation in French fries Cite
  Yang Y, Achaerandio I, Pujolà M. Influence of the frying process and potato cultivar on acrylamide formation in French fries. Food Control. Elsevier BV; 2016; 62:216-223 10.1016/j.foodcont.2015.10.028
• Changes in Intake of Fruits and Vegetables and Weight Change in United States Men and Women Followed for Up to 24 Years: Analysis from Three Prospective Cohort Studies Cite
  Bertoia ML, Mukamal KJ, Cahill LE, Hou T, Ludwig DS, Mozaffarian D, et al. Changes in Intake of Fruits and Vegetables and Weight Change in United States Men and Women Followed for Up to 24 Years: Analysis from Three Prospective Cohort Studies. PLOS Medicine. Public Library of Science (PLoS); 2015; 12:e1001878 10.1371/journal.pmed.1001878
• Simple and Fast Determination of Acrylamide and Metabolites in Potato Chips and Grilled Asparagus by Liquid Chromatography Coupled to Mass Spectrometry Cite
  Ferrer-Aguirre A, Romero-González R, Vidal JLM, Frenich AG. Simple and Fast Determination of Acrylamide and Metabolites in Potato Chips and Grilled Asparagus by Liquid Chromatography Coupled to Mass Spectrometry. Food Analytical Methods. Springer Science and Business Media LLC; 2015; 9:1237-1245 10.1007/s12161-015-0304-6
• Anthocyanin-containing purple-fleshed potatoes suppress colon tumorigenesis via elimination of colon cancer stem cells Cite
  Charepalli V, Reddivari L, Radhakrishnan S, Vadde R, Agarwal R, Vanamala JK. Anthocyanin-containing purple-fleshed potatoes suppress colon tumorigenesis via elimination of colon cancer stem cells. The Journal of Nutritional Biochemistry. Elsevier BV; 2015; 26:1641-1649 10.1016/j.jnutbio.2015.08.005
• Chemistry and Anticarcinogenic Mechanisms of Glycoalkaloids Produced by Eggplants, Potatoes, and Tomatoes Cite
  Friedman M. Chemistry and Anticarcinogenic Mechanisms of Glycoalkaloids Produced by Eggplants, Potatoes, and Tomatoes. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2015; 63:3323-3337 10.1021/acs.jafc.5b00818
• The protective and therapeutic effects of alpha-solanine on mice breast cancer Cite
  Mohsenikia M, Alizadeh AM, Khodayari S, Khodayari H, kouhpayeh SA, Karimi A, et al. The protective and therapeutic effects of alpha-solanine on mice breast cancer. European Journal of Pharmacology. Elsevier BV; 2013; 718:1-9 10.1016/j.ejphar.2013.09.015
• Antioxidant, antimicrobial and anti-proliferative activities of Solanum tuberosum L. var. Vitelotte Cite
  Bontempo P, Carafa V, Grassi R, Basile A, Tenore GC, Formisano C, et al. Antioxidant, antimicrobial and anti-proliferative activities of Solanum tuberosum L. var. Vitelotte. Food and Chemical Toxicology. Elsevier BV; 2013; 55:304-312 10.1016/j.fct.2012.12.048
• Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities Cite
  Li H, Deng Z, Zhu H, Hu C, Liu R, Young JC, et al. Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities. Food Research International. Elsevier BV; 2012; 46:250-259 10.1016/j.foodres.2011.12.014
• Protein and fat modify the glycaemic and insulinaemic responses to a mashed potato-based meal Cite
  Hätönen KA, Virtamo J, Eriksson JG, Sinkko HK, Sundvall JE, Valsta LM. Protein and fat modify the glycaemic and insulinaemic responses to a mashed potato-based meal. British Journal of Nutrition. Cambridge University Press (CUP); 2011; 106:248-253 10.1017/s0007114511000080
• Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies Cite
  Medeiros Vinci R, Mestdagh F, De Meulenaer B. Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies. Food Chemistry. Elsevier BV; 2012; 133:1138-1154 10.1016/j.foodchem.2011.08.001
• Beneficial phytochemicals in potato — a review Cite
  Ezekiel R, Singh N, Sharma S, Kaur A. Beneficial phytochemicals in potato — a review. Food Research International. Elsevier BV; 2013; 50:487-496 10.1016/j.foodres.2011.04.025
• Bioactivity of Antioxidants in Extruded Products Prepared from Purple Potato and Dry Pea Flours Cite
  Nayak B, Liu RH, Berrios JDJ, Tang J, Derito C. Bioactivity of Antioxidants in Extruded Products Prepared from Purple Potato and Dry Pea Flours. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2011; 59:8233-8243 10.1021/jf200732p
• Mammalian Lignan Formation in Rats Fed a Wheat Bran Diet Cite
  Nicolle C, Manach C, Morand C, Mazur W, Adlercreutz H, Rémésy C, et al. Mammalian Lignan Formation in Rats Fed a Wheat Bran Diet. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2002; 50:6222-6226 10.1021/jf020208z
• Glycemic load, glycemic index and breast cancer risk in a prospective cohort of Swedish women Cite
  Larsson SC, Bergkvist L, Wolk A. Glycemic load, glycemic index and breast cancer risk in a prospective cohort of Swedish women. International Journal of Cancer. Wiley; 2009; 125:153-157 10.1002/ijc.24310
• Antioxidant and Antiproliferative Activities of Common Vegetables Cite
  Chu Y, Sun J, Wu X, Liu RH. Antioxidant and Antiproliferative Activities of Common Vegetables. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2002; 50:6910-6916 10.1021/jf020665f
• Diet and cancer of the stomach: A case-control study in China Cite
  Hu J, Zhang S, Jia E, Wang Q, Liu S, Liu Y, et al. Diet and cancer of the stomach: A case-control study in China. International Journal of Cancer. Wiley; 1988; 41:331-335 10.1002/ijc.2910410302
• The role of energy and fat in cancers of the breast and colon-rectum in a Southern European population Cite
  Franceschi S, Favero A. The role of energy and fat in cancers of the breast and colon-rectum in a Southern European population. Annals of Oncology. Elsevier BV; 1999; 10:S61-S64 10.1093/annonc/10.suppl_6.s61