Entire potato consumption improves lipid metabolism and antioxidant
status in cholesterol-fed rat.
Robert L, Narcy A, Rock E, Demigne C, Mazur A, Rémésy C
Eur J Nutr. 2006 Apr 3;
BACKGROUND: Vegetables and fruits are rich sources of a variety of
nutrients, including vitamins (E and C), trace minerals, and dietary
fibers, and many other classes of biologically active compounds such as
carotenoids and polyphenols, which are often assumed to protect against
degenerative pathologies such as cardiovascular diseases. Although
potato is considered as a starchy food, it is also included in the
category of vegetables by its micronutrient content. AIM OF THE STUDY:
In the present study, we investigated in the rat the effect of a
potato-enriched diet on lipid metabolism and antioxidant protection.
RESULTS: Feeding rats a potato-enriched diet for 3 weeks led to a
significant decrease in cholesterol and triglyceride levels in plasma
(respectively, -30%, P<0.0001 and -36%, P<0.05) and cholesterol level
in liver (-42%, P<0.0001). Antioxidant status was also improved by
potato consumption. TBARS levels in heart were decreased and vitamin
E/triglycerides ratio in plasma was improved. CONCLUSIONS: Our present
results suggest that consumption of cooked potatoes (consumed with
skin) may enhance antioxidant defense and improve the lipid metabolism.
These effects could be interesting for prevention of cardiovascular
disease.
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