期刊
FOOD CHEMISTRY
卷 202, 期 -, 页码 165-175出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.01.120
关键词
Potato; Domestic cooking; Phytochemical; Antioxidant activity; Glycemic index
资金
- National science-technology support plan projects [2014BAD04B01]
- center basic funds of university [2-2050205-15-001]
Potato (Solanum tuberosum L) is an important food crop worldwide and a good source of vitamins, minerals and dietary fiber as well as phytochemicals, which benefits human body as nutrients supplementary and antioxidants. However, cooked potato is also considered as a high-glycemic-index food because of its high content of rapidly digestible starch, long-term consumption of which will increase the risk of cardiovascular disease and type-2 diabetes. Domestic cooking (boiling, frying, steaming, etc.) are usually adopted before potato consumption. The chemical, physical and enzyme modifications that occur during cooking will alter the potato's antioxidant capacity and digestibility, which subsequently affected on the bioavailability of phytochemicals and the postprandial glycemic response of the human body. We reviewed the recent publications on the effects of domestic cooking on the nutrition, phytochemicals and the glycemic index changes of the cooked potato. Furthermore, the possible mechanisms underlying these changes were discussed, and additional implications and future research goals were suggested. (C) 2016 Published by Elsevier Ltd.
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